My oldest daughter, Kayle, bet me that I couldn’t make my own nut butter without oil. I knew I could but played on that I might not know what I was doing. Her response when she saw this butter turn out was shock and awe.

“But how did you do that? All of the store nut butters have a ton of oil in them. Why do they do that?”

That question right there is a good and serious one. You see the image here… no oil was involved and look at how delicious it looks. It is creamy, smooth, and spreadable. No oil was needed.

How to Make Your Own and Why?

Even though I have read plenty of ingredient labels and taken note of what is in the little tub, I have never ventured out to make my own until now.

I went to the store and the only options were peanut butter or almond butter. I don’t enjoy peanut butter and I no longer eat almonds so I was torn on what to do. Could I make a healthier one at home?

SO, I grabbed a bag of cashews knowing what I needed to do.

I am happy to report that it turned out and I saved some money. Those nut butters don’t come cheap do they?!

To make your own, all you need is a high speed blender or food processor.

Details of The Recipe

• Nuts of your choice: I used cashews and hazelnuts because those are some of my favorites. However, you can use a variety if you’d like or are sensitive to cashews or hazelnuts. You’ll want to use raw nuts and then toast them on low heat. It brings a deeper flavor to the nut butter and TOTALLY worth it in my eyes.
  
• Cinnamon and nutmeg: Do I really need an explanation here?

• Sea salt: Unless you need to watch your salt levels, don’t skimp on this little pinch. YUM!

After the nuts are nice and toasty, let them cool a bit. Next, combine everything into the blender and here is the hardest part. BE PATIENT with your blender. This takes some time. First, you will see a flour-like mixture. Just keep going. Eventually, it will start to clump together… let the natural oils (exactly why we don’t need to add in more) do their job. You will know when it is done as it will resemble a creamy consistency.

Store the mixture in an airtight container in the refrigerator for up to a month (if it lasts that long).

If you make this recipe, be sure to tag me @Livingonroots or #Livingonroots. I love to see the recipes come to life in other kitchens.