Why have a nut butter that just has one type of nut (almond butter) when you can have a nut butter that incorporates a whole variety of nuts? Imagine a nut butter that has the complex mix of hazelnuts, pumpkin seeds, sunflower seeds, walnuts, pecans, almonds, chia seeds and flax. They do in fact exist, but even one 12 oz jar of this concoction can run you upwards of over $15! That’s incredibly pricey…why not just make your own?
Preparation time: 5 Minutes | Total Cooking Time: 5 Minutes
Making your own homemade nut butter is easier done than said! Note that you may end up spending quite a bit just to stock up on various different nuts, but in the end, you will end up with at least 4-5 times more nut butter than the silly little store-bought jar that you finish up in 2 hours. We highly recommend buying nuts from the bulk foods section, where you can basically measure out exactly how many nuts you want, for a much lower price than pre-packaged nuts. Lastly, we found that hazelnuts and almonds were definitely the top essential nuts to have in the mixture to give our nut butter a wholesome, kinda sweet mixture. But by all means, you certainly do not need to have those! You can make this with cashews and sunflower seeds if you wanted to as well.
First, you need to put all of your dry nut ingredients, as well as any sea salt or protein powder into a food processor. Our food processor takes about 11 cups, so we put in about 1-2 cups each equally of almonds, walnuts, pumpkin seeds and hazelnuts with about 3-4 scoops of protein powder. Pulse or process the nuts until they turn finely ground, about ~30 seconds worth of processing. It is important that you process and blend all the dry ingredients together first, since when the oil is added, it will be harder to thoroughly mix in anymore dry ingredients.
We found that adding in some sea salt helped to bring out some of the flavoring in the nuts, as well as balance out the chalky sweetness of the protein powder. It also give sit a faux “roasted” taste. Salt is obviously optional, but you might find it helpful if your nut butter feels a little empty or bland.
You should now have a very crumbly mixture of ground nuts. Now, with the top of your processor opened, slowly pour a stream of walnut/coconut oil into the mixture while the mixture continues processing. Eventually, the ground nut mixture will start to clump together into one mass of nut butter. Keep adding oil until you reach your desired consistency. We like to get it wet enough so that the butter doesn’t crumble, but holds its shape pretty defiantly and leaves indentations when a spoon pokes it or takes a scoopful. We have made it a little too “runny” before for our taste, but perhaps you may like it with a little more oil and liquid. If you let the nut butter sit for a minute, you should start to see a slight shiny coating of oil surface along the top, which is the natural separation of the oil from the nuts.
Congrats! Now you have a large massive batch of nut butter that should last you for weeks! We like to store ours in the fridge to preserve, but also to slightly harden to add to fresh fruit or yogurt.