Ezra Cohen, McGill University graduate and founder of Ezra Cohen Montreal, is back on the recipe blog with all of the tips and tricks you need for making smooth, creamy, and oh-so-tasty nut butters. So if you’re interested in making your own nut butter at home, read on for the expert advice you’ll want to know first.
The perfect nut butter recipe, just like the perfect crepe batter recipe or the perfect cake recipe, is all about the quality of your ingredients. Nut butters, even ones with added flavors, are actually extremely easy to make you just need to be sure you’re using the best nuts and add-ins you can find. Before we get in to a recipe though, let’s go over two of the most common questions we tend to hear regarding homemade nut butters.
What kind of nuts can you use for nut butter?
If you can dream it, you can make it! Pretty much all nuts can be turned into delicious nut butters, from peanuts and hazelnuts to cashews and pistachios. Experiment and see which ones you like best.
Can you use milk or water to make nut butter more creamy?
Skip the milk and water, which can make your nut butter gritty. In fact, skip the oil too, since nuts release their natural oils when they’re ground up. If you want extra creaminess, add a touch of oil at the end, after your butter is completely smooth.
Basic Nut Butter Recipe
(Makes 1/3 cup nut butter)
This recipe uses almonds, but you can sub them out with any nut of your choice. When selecting your nut, just make sure it’s raw—not roasted and/or salted.
What your need:
1 cup raw almonds
Sprinkle of seal salt
- Toast almonds for 10 minutes in an oven preheated to 350 degrees. Make sure not to burn them—you just want them to get them a bit aromatic. Let them cool completely.
- Blend toasted almonds in a food processor or high-speed blender until creamy. Times will vary. Once you reach a good consistency, sprinkle in your sea salt.
And that’s it! Once you’re done with step two you can go ahead and add in any extras, such as a touch of vanilla and cinnamon, a squeeze of honey, or even some cumin. Transfer completed nut butter to a mason jar and stick it in the fridge it will last for up to four weeks (if you don’t eat it all before then).