How to make Nut Butter at Home, is a post that you and me both can refer to anytime. We all know about peanut butter, it is probably the most familiar nut butter. Because it is commercially available and many Indian brands make and sell Peanut butter. What if I tell you there are a plethora of nut butter to choose from. Nut butter made from cashews, almonds, hazelnuts even seed butter or a combination of several! Something like almond butter boosted with flax, or flavored cashew butter spiked with cinnamon spices.
These Nut butter make a great alternative to common dairy butter. It is tastier, healthier. Containing a number of important nutrients, including protein, healthy fats, fiber, vitamins and minerals, phytochemicals. However, the specific nutrients in nut butter vary, depending on the type of nut. But all nuts are good sources of healthy fats.
And the great news is, nut butter is one of the easiest recipes to make at home, allowing you the creative opportunity to fully customise your recipe with all kinds of superfood and flavor variations.
Some nut butter are available at some high-end food stores in Mumbai.Yogis Certified Organic Almond Butter (Smooth), 200 grams But making your own opens the door to complete customization. Not to mention, since you’re controlling exactly what goes into it, your personal liking and choices are too taken care of. Once you understand the basics, you can whip up a butter with whatever nuts and seeds you like best.
1 . To succeed in making nut butter you need to use a food processor. I know, having a choice of the high-speed blender to make nut butter at home… might be going through your mind right now. But trust me food processor is the best choice. Morphy Richards Icon DLX 1000-Watt Food Processor
The reason we prefer a food processor is that it has a wider base which allows the whole batch to be mixed at once, not just the nuts at the bottom. The mixing time will vary depending on the machine, the type, amount and temperature of the nuts. It takes around 10-12 minutes before it’s completely smooth and creamy on your machine but it can take up to 20 minutes in others.
2 . You should not run the food processor continuously. It gets hot and you will run a chance to spoil the machine. The best idea is to use on pulse mode and slowly you will see the magic happing from roasted nuts to breadcrumb consistency, reaching to the sticky uneven mess and finally to creamy and smooth nut butter. I have clicked the pictures of each stage if you see the same happening in your food processor; you are going on the right path.
3. You need to lightly toast your nuts before processing. Simply spread your nuts in an even layer on a baking sheet, pop it into a 350*F oven, and let them toast for 5 to 7 minutes or until lightly golden and fragrant. Cool slightly before proceeding to the food processor. This helps in the release the good fat present in the nuts.
4 . While the nuts themselves are rich in natural fat, your nut butter will not reach a spreadable consistency without the addition of another fat. Ideally fats – such as coconut or palm oil. You can use a neutral flavored or odourless liquid oil if that’s what you have on hand, but I find that solid fats work better in this application.
The amount you’ll need to add is about 1 tablespoon of fat for every 4 cups of nuts. You can add this to the food processor with your whole nuts at the beginning of processing.
5 . You will need to stop the processor at regular intervals, and using a rubber spatula, and give the contents of your food processor some solid scraping and stirring action……The process, stop and stir, repeat–make sense?
6 . Different nuts will behave differently in this sense depending on their fat content, so you simply have to keep an eye on it. Nuts with a higher fat content–like cashews and–are more prone to broken emulsions from over-processing, so you will need to stop and stir sooner and more often.
7. Add dried ground spices. Something like cinnamon, nutmeg, and cardamom … black pepper or cayenne can really push your nut butter over into the realm of a very exciting taste sensation. Sea salt is also recommended to help heighten the flavor.
8 . Obviously, your DIY nut butter won’t contain the preservatives and stabilizers that a commercially produced product does, so you don’t want to leave it out at room temperature. Store your butter in the refrigerator in a clean jar with a tight-fitting lid. You’ll need to let it stand at room temperature for a few minutes before each use to soften up. Your butter will be best consumed within 7 to 10 days.
9. You’ll need to let it stand at room temperature for a few minutes before each use to soften up. This will be best consumed within 7 to 10 days.
2 cups of roasted nuts of choice
1 tablespoon of coconut nut oil
salt to taste
the flavoring of choice