We are in a serious homemade nut butter phase at the moment – our fridge is always stocked with a cashew and almond butter and a peanut butter. It’s so good I am spreading it on toast, crackers or just eating a spoon from the jar… I can’t take credit for starting this trend (my other half has been making homemade batches of nut butter for a few months now) but when he went away recently, I made up a quick batch to cover up for the serious depletion in supplies in his absence……
There are only 4 ingredients to this recipe – almonds, cashews, good quality salt and some peanut oil and its all about approximate measures and getting the consistency to your liking. What really matters is having a good high speed blender. By *good* I don’t mean expensive, we use our “Ninja” (similar to a Magic Bullet) blender and it works like a charm.
- 500 g bag unsalted, raw almonds
- 500 g bag unsalted, raw cashews
- About 2 – 3 tsp himalayan salt (adjust taste to your liking)
- About 1/3 – 2/3 cup peanut oil (adjust consistency as you go to your liking)
Preheat oven to 150 degrees celsius. Add almonds to an oven tray in a single layer, roast for about 15 minutes. After 15 minutes, add the cashews and roast for a further 5 – 10 minutes (you want the cashews to develop flavour, but not to brown)
Sprinkle the nuts with salt, then add in batches to a blender, adding a tablespoon of peanut oil at a time. Blend the nuts, continuing to add a small amount of additional oil until the nut butter is your desired consistency. You may want to blend a number of times – I reblended a couple of times, adding a little extra salt and peanut oil until I got a spreadable nut butter, with some chunky pieces of nuts. Add to jars and store in the fridge once cool.
For a peanut butter alternative, roast 500g unsalted peanuts in a small amount (2 – 3 tbs) of peanut oil, sprinkle with 1 – 2 tsp salt and blend in a blender. Peanuts have a higher oil content and therefore require less oil.