One of the very first creations I attempted with my Vitamix was homemade cashew butter, and honestly, I failed miserably. I absolutely loooooove creamy cashew butter with super simple ingredients (like Artisana Organic Raw Cashew Butter) and I had a vision of replicating this deliciousness in my own kitchen. Unfortunately, many minutes of blending a bunch of cashews resulted in a disappointing ball of cashew dough. Not the worst thing ever, but definitely not what I was shooting for.
I pretty much abandoned the idea of making my own nut butter until I saw one of my favorite food bloggers making it on her Instagram story the other day. She made it look so easy and so freaking delicious that I started toying with the idea again. Tonight, I suddenly realized that I had way too many random nuts/seeds in my house but not very much nut butter, so I took that as a sign that it was time for me to give it a second try.
And it turned out SO WELL! Guys, this nut butter was creamy and smooth and delicious. I spread it on mini sweet potato toasts and honestly went to heaven. I loved that I could create my own combo of nuts and seeds, and that this is WAY cheaper than store-bought nut butter.
I found that the key to a perfect homemade nut butter is using plenty of nuts and seeds (2.5 cups is the absolute minimum) and at least a tablespoon of coconut oil to get it all to blend. I love the combination of nuts and seeds I include in the recipe, but feel free to mix it up based on your own preferences and what you have in your kitchen. You can also add cinnamon, vanilla extract, cacao powder, honey, or other mix-ins if you’re feeling adventurous! If you do fall in love with another combination, please tell me in the comments below so I can try it, too 🙂
Final warning: this stuff is addictive. Make at your own risk. Enjoy!!
Perfect Homemade Nut Butter
Ingredients–1 c raw cashews (I always get my nuts and seeds from Thrive Market because they are by far the best price!)
–1 c raw almonds
–1/4 c raw pumpkin seeds
–1/8 c chia seeds
–1/8 c flax seeds
-1 T coconut oil
- Preheat oven to 400 degrees F. Spread cashews, almonds, and pumpkin seeds (or any larger nuts/seeds like brazil nuts, pecans, walnuts, etc.) on a large baking sheet and place in the oven. Roast for about 10 minutes, or until they get slightly crispy. Remove from the oven when the nuts/seeds have reached the desired crispness.
- Put all ingredients into a high-powered blender (you all know I love my Vitamix) or food processor. Blend for at least 5 minutes, moving the ingredients around with the blender or food processor insert. It may need to blend for up to 10 minutes. If it does not get creamy, add more coconut oil.
- Enjoy on sweet potato toast, in a smoothie bowl, or with a spoon. Pour into a glass jar (maybe even an old nut butter jar!) to store.