Making nut butters

nut butter

nut butter Want to stock your pantry with a variety of nut butters but find them too expensive to buy from the supermarket? New Zealand Gluten-Free Chef Jimmy Boswell shares with us how to make your own nut butters; and it’s easier than you might think!

For more info on Jimmy, visit hisΒ FacebookΒ page.

As with peanut butter, other nut butters are also a rich source of high-quality protein and mono-unsaturated fat. I use the same method for making the following;

Almond butter, cashew butter, raw pecan butter, hazelnut butter and peanut butter.

Many kinds of nuts are also used to make nutritious butter; I buy raw nuts and toast them. Make sure you do not over toast them as this can make the butter taste slightly burnt.


The first thing is to toast 2 cups of the selected nuts.

To toast, place them in a single layer on a baking sheet and toast in a preheated 175 C. (350 F) oven until very lightly browned. Watch them closely. Depending on the variety, this should take from 3 to 10 minutes. Once toasted, let them cool.

nut butter 2Place them in a food processor and blend. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula.

Continue processing until it begins to create a ball. You may have to break up the ball, but it is very important to be patient. Sometimes the ball will bang around a bit before it begins to break down and look creamy. This can take several minutes.

When it is balled up, add a teaspoon of olive oil and blend again. If the butter is creamy enough without it there is no need to add the oil.

Store in a sealed container in the fridge and use within one month.

Images / Jimmy Boswell

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