Creamy Roasted Nut Butter

Creamy Roasted Nut Butter

Nut butters are great in anything! They work well when baking, go great on some fruit (apples are my favorite!), and are even delicious by the spoonful. However, store bought nut butters can be quite expensive and most of them have some ingredients that aren't Paleo friendly. I started making my own nut butter when I first began eating Paleo––to fill the void of peanut butter. It's so easy to make––if you've got a little patience. You'll see plenty of recipes all over the internet, they all commonly put nuts (roasted or raw) in a food processor and process until it starts to stick together like the peanut butter we probably all grew up eating. What many of them don't have in their directions is to continue processing until it's creamy. Most people will turn the food processor off at the first sign of a buttery consistency––not realizing they really should continue to process it for a few minutes more. I'm guilty of this too, it wasn't until recently, when I had to run up to my room quick while I was making my almond butter, got distracted, and came back to my kitchen almost 20 minutes later––oops. Thankfully, I came back to wonderfully smooth and silky almond butter like I'd never had before! So when you're making any kind of nut butter, be sure to keep your food processor running for at least 15 minutes past when a butter first forms––you won't be disappointed!

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Creamy Roasted Nut Butter

Prep Time: 0 min Cook Time: 30 min Total Time: 30 min Yield: 2 cups

Ingredients

  • 4 cups whole almonds (or your nut of choice)

  • ¼ tsp sea salt

Preparation

  1. Preheat oven to 350 degrees F.

  2. Place almonds on rimmed baking sheet, bake for 12-15 minutes, turning over halfway through––being careful not to let them burn. Remove from oven, let sit on counter for a minute or two––until the pan is cool enough to handle.

  3. Pour almonds directly into a food processor and process until the broken pieces of nuts start to clump together, scraping down the sides as necessary. At this point, with the food processor running, slowly add in the salt and cover the feed tube back up (to keep the steam inside).

  4. You may be tempted to add water, oil, or something else to thin out your nut butter and make it creamier––don't. It's not necessary and it won't do anything for the flavor, just be patient and keep your food processor on. After another few minutes, it will start to look like nut butter, but keep processing another 6-7 minutes until smooth and creamy. Jar, let cool, and enjoy!

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