Sorry, Skippy: 7 Homemade Nut Butter Recipes Ready in a Jiff
Nut butters: peanut butter, almond butter, sunflower seed butter, cashew butter, cashew butter, pecan butter. We love them all. Full of healthy fats, they are the perfect addition to any bread, muffin, bowl of oatmeal, dish of dessert, piece of fruit — you get where we’re going with this. Nut butters are perfection, but the addiction can get expensive, especially if you’re investing in the high-priced healthy fats found in Whole Foods and Trader Joe’s stores. Luckily for you, we have your solution, and if you haven’t already made your own nut butter, be prepared for a major ‘duh’ moment.
Homemade nut butters are just as good, if not better, than those found in many grocery stores. And they’re healthier, too. That’s because old standbys like those produced by Jiff and Skippy acquire their iconic texture thanks to the hydrogenated oils, stabilizers, emulsifiers, excess sugars, and salts found in them, and making your own butter allows you to completely control what goes into the world’s favorite spread. Plus, it shouldn’t go un-noted that blending your own nut butter helps avoid any concerns over the salmonella contamination that has recently led to many large scale peanut butter and almond butter recalls. No one should swallow their almond butter in fear. Make it yourself!
Here are seven nut butter recipes to get you started, but keep in mind the possibilities are endless. Blending your own nut butter gives you control over what nuts (raw, toasted, salted, candied) you decide to use, and you also are more than free to throw other ingredients into the mix, such as honey, coconut, vanilla extract, syrup, cinnamon, etc. Go nutty!
1. Classic Homemade Peanut Butter
We’ll start off simple with classic homemade peanut butter because, although the customizability of homemade nut butters is always appealing, sometimes simplicity is key. This recipe from Brown Eyed Baker couldn’t be easier, and we’re not kidding when we say it only requires one ingredient. Can you guess what it is? We hope you said peanuts.
Because although the labels of store-bought peanut butters contain more than a handful of ingredients and additives, the good old-fashioned homemade kind only requires one. Just as long as you have a powerful food processor, that is. This recipe uses dry roasted peanuts, but as will be the case with all the recipes we highlight today, feel free to adapt the nuts used in the butters to your liking. If you’re a bigger fan of raw peanuts, go raw. If you prefer honey-roasted peanuts, use those! You see where we’re going with this.
Also, we should note that you will have to be patient with your food processor as it help you make your nut butter from scratch. You’ll likely have to blend and pulse your nuts in the machine for up to three minutes before the butter gets to the consistency you desire, and you should also expect the peanut mixture to go through several stages during that time: finely ground nuts, a thicker nutty crust, a very thick paste-like consistency, and finally, your smooth and creamy peanut butter. So don’t fear, the food processor always is here and always does the job, even if it requires a little patience!
- 4 Cups Dry Roasted Peanuts
Directions: Place the peanuts in the bowl of a food processor, and process for 2 to 3 minutes, until smooth and creamy, stopping to scrape the sides of the bowl as needed. Store the peanut butter in a glass jar or airtight container in the refrigerator for up to 1 month.
2. Classic Homemade Almond Butter
Next up is classic homemade almond butter because if you give a mouse some peanut butter, he’s going to ask for some almond butter, too. Just in case that happens, use this recipe from Amazing Paleo, although you already may be able to guess what homemade almond butter entails. If not, here’s a hint: it involves 4 cups of raw almonds and a food processor. You’ll follow the same aforementioned instructions to achieve your homemade almond butter, but this recipe mixes things up a bit by adding a dash of sea salt in at the end of of the mixing. If you want to add in the sea salt, too, that much is up to you, but whatever you do, give this homemade almond butter a try.
- 4 cups of roasted unsalted almonds
- ½ to 1 teaspoon of sea salt
Directions: Place 4 cups of almonds in food processor. Cover and push “on” to start processing. Process for about 1 minute. Scrape down the sides, close lid and process for another 2 minutes. Open lid and add sea salt; continue to process for 1-1.5 minutes.
3. Chocolate Almond Butter
Now that we’ve addressed the basics, we can go on to a little more complex recipes that blend flavors. Enter chocolate almond butter from Love and Olive Oil. If you love Nutella, this is the recipe for you, as the recipe developers at Love and Olive Oil state that this chocolate almond is simply the almond version of Nutella. Does it get any better?
Once you’ve got your self control ready to be enlisted, grab some dry, unsalted almonds and chocolate chips. It’s time to grind. We hope you’re ready for homemade heaven.
- 2 cups (12 ounces) dry toasted, unsalted almonds
- ½ cup semisweet chocolate chips
- 1 tablespoon sugar, or to taste
- ¼ teaspoon sea salt
Directions: Place almonds, chocolate chips, sugar, and salt in the canister of a blender or food processor and secure lid. Turn machine on at the lowest speed, and gradually increase the speed to High, using the tamper to keep the nuts moving. Continue to mix for another minute or so, until the butter begins to flow freely through the blades.
Alternatively, you can prepare this in a food processor. Start with the almonds and process on high speed, scraping the sides/bottom as needed, for 5 to 15 minutes or until mixture is smooth to your liking. Melt chocolate chips separately and then mix in along with sugar and sea salt.
4. Vanilla Cashew Butter
And there are certainly more kinds of nuts other than only almonds and peanuts, so those are what we’re addressing next. Cashews are coming in hot, and She Knows is delivering. This recipe for vanilla cashew butter sounds like a gift from the gods, and what’s more, it still only contains only four ingredients. And no, hydrogenated oil does not make the cut. Sorry, Jiff.
Round up your cashews, vanilla extract, and coconut oil, and make this nut butter now!
- 2 cups roasted cashews
- 2 tablespoons organic coconut or vegetable oil
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
Directions: In a food processor, add all of the ingredients and process for 1 minute. With a spatula scrape down the sides of the bowl and process the cashews again. You will need to repeat this step quite a few times until the cashews are very smooth.
Once the cashew butter is done, spoon the cashew butter into a clean Mason jar and seal with a lid. Store the cashew butter in the refrigerator for up to 1 week.
5. Cinnamon Chip and White Chocolate Peanut Butter
We’re turning it up a notch again, and this time we’re taking a cue from Averie Cooks, and grinding up some homemade cinnamon chip and white chocolate peanut butter. Yes, dreams really do come true. After one bite of this heavenly homemade peanut butter, you’ll never find your spoon knee deep in a Skippy jar again. Your stash of cinnamon chip and white chocolate peanut butter, though? That we can’t guarantee.
- 16 ounces honey roasted peanuts
- One 9-ounce bag cinnamon chips (about 1½ cups)
- 6 ounces white chocolate chips (about 1 cup)
- 1 tablespoon vanilla extract
- 1 teaspoon to 2 tablespoons ground cinnamon, to taste
- pinch of salt, optional and to taste
Directions: Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball,” and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
Through the feed tube with the processor running, add the cinnamon chips, white chocolate chips, vanilla, cinnamon, and optional salt. Process for 2 to 3 minutes, or until smooth and incorporated. I do not melt the chips first; the power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. If using a weaker or older food processor, sprinkling chips in slowly may prevent your machine from struggling.
Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after ten minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; let common sense be your guide.
6. Raw Pecan Pumpkin Butter
For our No. 6 highlighted recipe, we’re throwing it back to fall when the pumpkin flavor was everywhere. Sure, pumpkin spice lattes are no longer available, but we don’t believe that means you’ve lost your taste for pumpkin completely, and that’s why we’re throwing you a recipe for raw pecan pumpkin butter from Oh She Glows. Pecans plus pumpkins yield a match made in heaven. Who knew?
- 1 cup raw pecans, soaked
- 1 cup almond milk
- ¾ cup canned pureed pumpkin
- 2 tablespoons chia seeds
- 1 tablespoon coconut oil
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 to 3 tablespoons maple syrup or other liquid sweetener, to taste
Directions: Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste. Store leftover dip in an air-tight jar or container in the fridge for 1 to 2 weeks.
7. Cinnamon Maple Sunflower Seed Butter
We’re doing it up big with this last one. Sunflower seed fans, unite. Those little babies grind up into a delectable homemade spread, too. Of course you can always find sunflower seed butter at places like Whole Foods and Trader Joe’s, but for $10 a jar? That’s pushing it, and that’s why we’re encouraging you to try this recipe for cinnamon maple sunflower seed butter via Gypsy Forest today.
Trader Joe’s will have nothing on you once you combine the complementary flavors of sunflower seeds, cinnamon, vanilla extract, and sugar into one homemade spread. You might as well run your own nut butter stand this summer.
- 1 pound (about 2.5 cups) raw sunflower seeds
- ½ teaspoon salt
- 4 to 5 tablespoons coconut oil (or sunflower oil)
- 3 teaspoons cinnamon
- ½ teaspoon vanilla extract (optional)
- 2 tablespoons maple sugar (or syrup)
Directions: Lightly toast the seeds until they have a soft golden brown hue. Let them cool ten minutes. Add the sunflower seeds and salt to a food processor. Pulse. Next add 2 tablespoons of oil and blend away. Blending will take awhile. Stop and scrape down the sides often. Add the cinnamon, vanilla, and maple sugar. Blend a good long while to get it all mixed well. If the mixture seems crumbly and dry, you can add more coconut oil one tablespoon at a time. Drizzle it in as the food processor runs. It took just over ten minutes to get mine nice and smooth.