- Raw unsalted nuts.
- I used a 150g blend that was cashew nuts (51%), almonds (26%), brazil nuts (11%), hazel nuts (6%), macadamia nuts (6%).
- Oil (I use Rice Bran oil).
Allergies: soy free, dairy free, gluten free, egg free, peanut free.
I posted recently about how easy it is to make peanut butter and wanted to try my hand with tree nuts.
Making your own nut butter can be great if you have a food allergy in your family. It’s handy because you can customize it and experiment with different nuts. It can also be a cost effective way of making nut butter. Often tree nut butters are really expensive but if you’re able to pick up the nuts cheaply then it’s quick to make your own!
- Roasting gives the nut butter more flavour. You can choose whether you want to buy roasted nuts or roast them yourself (if purchasing pre-roasted, check the type of oil that has been used if you have a soy allergy). Roasting gives the peanut butter more flavour and helps to loosen the oils inside the nuts to blend into a smoother butter.
- Heat the oven to 180’C / 350’F and toast the nuts till they are golden and glossy with oil. This will take about 10 mins.
- Put nuts, a pinch of salt, and a teaspoon of oil into a food processor.
- Blend on 10-20 second bursts and scrape down the sides with a plastic spatula as needed. You’ll find it starts off looking a bit like crumbly breadcrumbs – this is normal!
- I found the tree nuts were a lot tougher than the peanuts and took longer to blend. You don’t want to overheat the motor on your food processor so be kind to it and aim for short bursts on/off!
- Continue blending until shiny and smooth.
- Add a teaspoon of oil at a time if you’re finding it dry.
- Add salt to taste.