Being a lifelong peanut butter fan, I decided it was time to take the plunge and make my own. After adapting a basic recipe from The Guardian, I am now nuts about it! This recipe is so easy and instantly rewarding and what’s more, you can use any type of nut.
Preheat the oven to 180°c and roast 500g of the nuts of your choice for 10-20 minutes until evenly golden in colour. It’s up to you if you want to keep the skin on the nuts – it adds colour and texture. Roasting brings out the flavour, however, overcooking will make them bitter so keep an eye on them. Make sure you give the nuts a stir whilst cooking to evenly roast. Once ready, remove the nuts from the oven and leave to cool completely.
Place the cooled nuts in a food processor and grind until coarsely chopped. Remove 1/3 of the nuts and set aside if you wish to have a crunchy texture. Continue to process the rest until it’s as smooth as you can get it. Use a spatula to scrape the mixture every so often. Add a 1/2 teaspoon of salt, 1 tablespoon of honey and 1-2 tablespoons of groundnut oil. Process until completely mixed together, adding more oil to loosen if needed. Return the chopped nuts to make a crunchy butter (if so desired) and stir through.
Place your finished butter in a sterilised jar and store in the fridge.
- Skill level: Easy
- Taste: 5/5
- Repeat: Definitely
- Overall: Excellent. The almond and cashew nut butters are much cheaper than those commercially available which are often used in large amounts in vegan cooking so well worth making your own. The cashew butter was the clear favourite.
Pictured from left to right – peanut, almond (with skin) and cashew.
Above: Walnut & Honey Butter
Make as above but add extra honey and no oil. The walnuts are creamy enough without the oil but need extra sweetness as can be bitter. Add honey to your own taste along with a pinch of salt.
Above: Pecan, Maple & Cinnamon Butter
Make as above main recipe but only add 2 teaspoons (10ml) oil and 1-2 Tablespoons (15-30ml) maple syrup plus 1 tsp (5ml) ground cinnamon. Note: As honey is not used it is suitable for a vegan diet.
Why not get a bit seedy with your nuts – substitute 100g of nuts with the seeds of your choice? Toast them first for around 5-10 minutes then stir them into your nut butter once it’s processed (see recipe above). Here you can see from the top to bottom – cashew with sunflower seeds, peanut with sesame seeds and finally almond with golden linseed seeds.
Verdict: Perfect contrast and delicious added flavour with the advantage of additional fibre and essential oils. My favourite is the peanut & sesame seeds