How to Make Healthy Nut Butter | Low Caloric Homemade Nut Butters

What is Nut butter? And How to make nut butter is not an asking Questions now! Even gone are the days when options were limited to creamy peanut butter or crunchy peanut butter. Today’s scene demonstrates that these delectable spreads make from almost any nut or crop or a mixture of them!

In the commercial realm, things like flax-enhanced almond butter and flavored cashew butter spiked with cinnamon spices are starting to crop up everywhere, as are some fantastic superfood blends containing ingredients like maca or cacao. And the good news is that nut butter is straightforward to make at home, allowing you to totally customize your recipe with a variety of superfoods and flavor combinations.

Here’s how to make your own nut butter. It’s simple to make, saves money, and produces a creamy, tasty result. Using whatever nuts you have on hand!

How To Make Your Own Nut Butter By Food Processor

 

To make this creamy spread, there are only two moves! Here’s how to make nut butter (with whatever nuts you want):

Roasting

Roasting the nuts accomplishes two goals: it enhances the taste and makes the nuts break down while mixing. Preheat the oven to 325°F and roast the nuts for about 20 minutes on a baking dish.

Mix it up

Then, in a food processor, mix the nuts until smooth and fluffy! The precise time depends on the kind of nuts you’re using, how long you’ve had them, and how powerful your food processor is. It should just take you 5 to 10 minutes!

Let’s move towards the exact method of kickstart. Following are the ingredients and directions you will need for the perfect nut butter:

How To Make Your Own Nut Butter By Food Processor

Ingredients

BASICS

  • 3 cups raw (or sprouted) nuts (almonds, cashews, walnuts, pecans, hazelnuts)

ADD-INS optional

  • Sea salt to taste
  • Vanilla extract
  • Hemp seeds
  • Flax seeds
  • Chia seeds
  • Coconut butter
  • Chocolate

Directions

  1. Preheat the oven to 350°F (176°C) and place the raw nuts on a baking sheet. Nuts sprouted can take less time to roast and benefit from a 5-8-minute roast at a lower temperature (325 F or 162 C). Raw nuts can be roasted for 8-12 minutes or until fragrant and golden brown.

NOTE: You can also eat fresh nuts, but cashews and almonds are the only ones that taste good raw, in my opinion.

  • If you’re roasting hazelnuts, take them out of the oven until they’ve toasted and place them on a clean dishtowel. To loosen the skins, rub the hazelnuts together with the towel (see photo). It is preferable to remove most skins (not all will come off).
  • Blend or mix roasted nuts in a food processor or mixer until smooth butter appears. The nuts should be processed in the following order: whole, meal, clumps, and soft nut butter. Be careful as this may take up to 10-12 minutes or more. Scrape down the sides if necessary.
  • Season with salt (or other seasonings) to taste until the mixture is smooth. Then switch to a new jar or container and keep for up to 3 weeks in the refrigerator (sometimes longer).
  • Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter are some of the other variants!

Storing the Nut Butter

Nut and seed butter can be stored in the fridge for several weeks in a glass jar with a tight-fitting lid. Nut butter can be frozen for up to four months.

Some people make quick nut milk by combining a tablespoon of homemade nut butter with a cup of water in a blender. I’ve never done it before, so I’m excited to do so.

Why Make Your Own Nut Butter?

It tastes better and is, therefore, less expensive.

In reality, we discovered that purchasing organic nuts and producing your own peanut butter is less expensive than buying it at a supermarket.

That isn’t Maserati capital, but it ain’t nothing either. Furthermore, organic peanut butter is much superior to store-bought.

Life Of Nut Butter

A natural nut butter made solely of nuts, on the other hand, can quickly go rancid and should be refrigerated until opened. It’ll keep in the fridge for three to six months, and you won’t have the oil isolation inside the container that happens at room temperature. The good news/bad news is that a jar of homemade peanut butter hardly lasts longer than two weeks in a family of two or more members.

You can quickly switch between nut jars of butter. The almond and cashew are the most flavorless of the bunch. Here’s a quick rundown:

Directions

Peanut Butter

Peanut butter is a delicious spread. When it comes to protein and folate (which is good for the brain! ), this longtime favorite outperforms most nut butter. Its versatility is hard to top, too, as it can be used as a thickener and flavoring in stews, sauces, marinades, and more. The runner peanut is the most common kind of peanut used to make peanut butter.

Almond Butter

Almond butter is a decent substitute for peanut butter, and its mild nuttiness works well in sweet and savory applications. It also contains a lot of calcium and vitamin E. “If I didn’t want the nuts to be the highlight and didn’t want to waste the money on pine nuts, I can make pesto with almonds,” Robertson says. How to make Almond Butter is totally the same as the general procedure adopts for all.

Cashew Butter

Cashew butter is creamy nut butter is high in magnesium and iron and has a medium taste profile, so you can use it in the same way you would almond butter in various pans.

Hazelnuts Butter

Hazelnuts butter is the most popular version of this product: chocolate hazelnut butter. It’s no wonder that most brands mention sugar as the first ingredient rather than hazelnuts. You’re obviously not buying it for health reasons, however (again: brownies).

Macadamia Nut Butter

Macadamia nut butter is sweet, fluffy, and exorbitantly priced almond yields an exorbitantly priced nut butter that’s moderately sweet (and high in calories, if that’s a concern). Not in the grocery, either online and in niche and health food shops.

Sunflower Seed Butter

Sunflower seed butter isn’t a nut butter naturally, so it’s a great substitute if you’re allergic to nuts or peanuts. It’s creamy and light, not to mention high in Vitamin E.

Soynut Butter

Soynut butter is another roasted soybean-based quasi-nut butter. It’s a healthy, substantive substitute for peanut butter that’s also rich in protein and fiber.

Some Dos and Don’ts of making nut butter!

Some Dos and Don’ts of making nut butter!

Do:

Using a food processor is a good idea. Well, you can make nut butter in a high-powered blender, but trust me when I say that a food processor is your better choice. It might take a few minutes longer to thoroughly mix, but you’ll have to scrub down the sides even less, and the nut butter won’t heat up too much during processing (which is helpful when working with heat-sensitive oils so the recipe will last longer). Plus, scraping the prized nut butter from the smooth sides of the food processor is a lot better than digging it out of the bottom of a tall pitcher between blender blades.

Don’t:

Give up. There will undoubtedly be a few moments when it seems that the recipe isn’t going to succeed. The nuts would be ground into a more refined and more delicate powder within the first few minutes, gradually becoming a crumbly disc. It can seem that the almond butter would never really “butter.” But keep the pump going because the dry mixture will release enough oils in just a few minutes to form a creamy spread that will swirl. It’s almost magical.

Do:

Pour in some oil. If the almond butter is too dense, a small amount of oil may be blended to help thin it out. Unflavored oils, such as safflower oil, are particularly effective. Keep this stage to the very end because it’s always pointless to use any oil at all.

Don’t:

Add water… or some substance with a water foundation. Since nut butter is high in natural oils, applying a water-based solvent can cause your sweet, smooth nut butter to “seize,” causing the oils to bunch together away from the water, resulting in clumpy, difficult-to-spread consistency. If you make this error, there’s no going around. Water, milk, juice, liquid flavor extracts, and even syrups can be dangerous if they have too much water. If you use syrup to sweeten, do so at the very end, beginning with a small test part and stirring in the rest by hand.

Do:

Have superfood powders in your diet! Goji powder, camu powder, your favorite powdered greens mix, or maca powder, to name a few, are all great additions to nut jars of butter. Blend a little into the nut butter until it’s smooth and creamy, tasting as you go. A tablespoon or two of powder can be added to most nut butter… If the paste gets too thick, you can still thin it out with a little more oil.

Do:

Add ground spices that have been dried. Cinnamon, nutmeg, and cardamom, to name a few sweet spices… Using savory spices like turmeric, black pepper, or cayenne to your nut butter will really kick it up a notch in terms of flavor. It’s also a good idea to add some sea salt to help bring out the taste.


Wrap Up:

How to make nut butter is now at your tips. We do not need to stick with a plain peanut butter now as there is a big variety of Nuts we are using which can now easily be converted to its butter form by quite easy method mentioned above.

We have discussed quite famous nut butters as to cover choice of everyone. These are very tasty to try. Must try these lovely nut butter.

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