Homemade Nut Butter
Updated Feb 15, 2021, Published Nov 14, 2014
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Homemade Nut Butter
Ingredients
- 2-4 cups soaked and dehydrated raw nuts, optionally roasted, see note at end of recipe*
- 1-2 tablespoons neutral, light tasting oil (I prefer coconut oil)
- Fine sea salt, to taste (optional)
- Sweetener to taste, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc. (optional)
Instructions
- After soaking and dehydrating, add the nuts to the bowl of a 14-cup food processor. (If you have a smaller processor, reduce the nuts proportionately. There needs to be enough room for the nuts to move to convert to butter. I find 2-3 cups to work the best in my 14-cup processor. More than 3 cups definitely works but takes a bit longer to process.)
- Process the nuts to a fine powder, which will take 2-10 minutes. As you process, you may want to add some oil. I personally recommend it, as it helps to keep things moving.
- As the nuts release their oils and the mixture continues to warm, it should turn creamy and move easily inside the bowl of your processor. If not, it is okay to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy. That will depend on the strength and size of your food processor and the quantity of nuts. Be patient.
- If adding salt and/or sweetener, do so at the very end.
Nutrition
Calories: 1831kcalCarbohydrates: 73gProtein: 49gFat: 162gSaturated Fat: 31gSodium: 34mgPotassium: 1719mgFiber: 25gVitamin C: 1.2mgCalcium: 202mgIron: 10.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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