Gone are the days where the only choice in nut butters was either creamy peanut butter… or crunchy peanut butter. The basic method to making nut butter is simple: Transfer to a jar and refrigerate until ready to use!
Use a food processor. Yes, you can make a nut butter in a high-speed blender, but trust me when I tell you that your best bet is a food processor. Plus, extracting your precious nut butter from the flat sides of the food processor is a much easier task than trying to precariously dig it out in between blender blades at the bottom of a tall pitcher. Within the first few minutes, the nuts will be ground into a finer and finer powder, and eventually create a crumbly ball.
Add liquids … or any water-based liquid, that is. If you must add a syrup to sweeten, I recommend adding it at the very end — starting with a test portion, and stirring the remainder in by hand. If your nut butter is too thick for your liking, you can blend in a little bit of oil to help smooth it out.
Unflavored oils like safflower oil work especially well. Nut butters are the perfect medium for all your favorite superfood powders, like goji powder , camu powder, your favorite powdered greens blend, or some maca powder, to name just a few! Once your nut butter is nice and creamy, blend a little in to taste, testing as you go. Most nut butters can handle a tablespoon or two total of powder additions … and you can always thin out with a little extra oil if the mixture becomes too thick.
Add dried ground spices. A little bit of sweet spices like cinnamon, nutmeg, and cardamom … or savory spices like turmeric, 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. Or simply create your own combination for an authentic riff!
Wow, we will now wait for the Vitamix community to go into apoplexy over Julie reccomending a processer over the uber machine.. I actually HATE using my tall Vitamin to make nut butter.
I find it so hard to deal with the loud reving motor, the smells and fears of the motor overheating, the difficulty pounding the tamper and missing nuts on the side, etc. I just picked up Superfood Snacks.
Do you have recommendations or advice on how to pick on? Get a food processor that is a decent size: KitchenAid and Cuisinart are 2 of my favorite processors. I got a mini Cuisinart specifically to make almond butter. Plus you have to hold the button down the whole time.
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Got super duper hot and stinky. Just get a real one. Perhaps using a smaller quantity of nuts would allow it to process more easily? Either way — thanks for sharing your experience. The minis are really only good for quick whizzes. I tried making peanut butter with little or no oil and found that it came out way too thick and it was hard to spread.
Hi Matt, oil is really your only choice, although you can make it a healthier choice by using a great Omega-3 rich oil like hemp oil or flax oil, or even coconut oil. I made some almond butter in my KitchenAid food processor. It turned out nice and creamy. I mixed in a small amount of honey after I put it in the jar. Honey is water-based and the oils in the nuts seize and give that grainy texture because they are incompatible with the honey water.
Is it possible to make but butters in a multi small blender? Thank you for your time. If you had an enormous amount of patience and time, you might be able to make nut butter in micro batches using a small blender by stopping the machine regularly and stirring the contents to help out the machine. A food processor will be x more effective though. And was really difficult not eating the whole thing while taste-testing it. I have a kitchen aid processor but cannot make nut butters in it.
No matter how long I leave it running the nuts do not turn to butter. It is so easy to blanch them. Put the almonds in a saucepan and cover with water plus 1 inch over the top.
Put on medium heat and simmer for about 10 minutes. You can pull one out with a slotted spoon and then run it under cold water. Grab the large end and squeeze with your fingers. You know they are done when the nut meat slips out of the skin.
Drain off the water and run under cold water and then drain again. I sit and watch TV while I remove the skins. When they are skinned I put them into my dehydrator for a short time to let them dry off some. Let them cool before you grind them. If you try to grind them when they are too wet they are too pliable for them to process as well as if they are drier.
And I usually have some blanched almonds on hand as snacks and to use in my baking. To make sure you get all the nutrition from your almonds, try soaking them off the stove overnight. Then when you dehydrate, do it at much lower temperatures definitely below F for hours. Hi I just bought a cuisinart food processor.
This is the fifth time I have made almond butter, and now it takes an hour to do it. I think the blades have no power now. What do you suggest? Hi Julie, I goy a Kitchen aid 14 cup food processor. The first time I did the almond butter, it worked out nicely. The second time too. The third day I tried it, it took more than an hour to make.
Could it be that I am doing something wrong. The processor even shut down during that hour. Are there any specific procedure you have to do. Like stopping the food processor every certain amount of time so it does not overheat? Thanks so much for your guidance! If there are instructions on sharpening or honing the blade included with the machine, I would recommend following those, otherwise you might need to search for a local vendor who sharpens blades.
She also has Hamilton Beach that works a lot better!!!!!!!
I am a chocolatier and make a lot of Ketogenic chocolate. I use my Bullet to make all my but butters. Roasted Nacadamia yesterday — tastes insane xx. I make my almond butter using Blue Diamond Lightly Salted Roasted Almonds.
I too use my food processor and then put into small mason jars and refrigerate. Can you tell me how long almond butter made this way and stored in the fridge will last? I just bought a Nutri Bowl like Nutri Ninja, but W with 4 blades… 2 on bottom, 2 in middle. I tried making almond butter in my Cuisinart food processor and returned it because it just kept creeping up the sides after seconds of pushing it down and restarting.
Anyone ever tried with one of these? Hi — I made my very first batch of almond butter. Friends told me to roast the nuts in the oven first and then process them. The almonds were still very warm when I blitzed them in the food processor. Is roasting the buts necessary or what purpose would it have? My butter is smooth enough, but thickish. No matter how much I scrap down the sides and try to get the butter to the blades, I end up with half chunky half creamy peanut butter!
I bought an cup cuisinart food processor about 3 weeks ago. I made honey roasted almond butter and it was delicious. Within a couple of days it was very dry and sandy. I coat the almonds with a mixture of coconut oil, honey and salt, roast them in the oven at for 15 minutes and let them cool completely before processing. I probably processed those almonds for at least a good 20 minutes and they never turned into a creamy butter. I would scrape down the sides and redistribute the butter and then turn it on high for a few minutes and repeat.
It tastes great but SO SANDY. What am I doing wrong? Blades are not dull as I just bought the thing. The oils in the nuts are seizing and making the grainy texture because they are incompatible with the water.
Very detailed and informative. Very natural and yummy but not good to put in nut butters. I have a recipe that calls for maple syrup before roasting.
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Big dry sandy mess! Thanks for the tips. I see my mistake now. I tried to make hazelnut and cacao spread using Magimix. Reading the comments here, I think I must have become too impatient and added maple to early. I was unsuccessful when trying to make almond butter in my 9 cup food processor. I ran the almonds on high and low, neither did the trick.
At one point I did have a ball that was crumbly.
But from there, it went down the tube. The result was thick, stick to my teeth, crunchy overdone paste.
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I roasted the almonds a few days ago for 35 minutes at degrees. I was making extra for just snacks, a cookie sheet full, which is why I baked them for that long.
I made one cup of the almond butter only. Before I added the extra ingredients, I think the almond butter was already ruined. Can you give me any assistance so that I have a better outcome? After reading the comments here I realize I am actually better off to continue using my Vitamix despite the frustrations. Sounds like the food processor method also gives off over heating signs and it takes so long whereas with my Vitamix the job is done within 2 minutes!
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July 8, Author: Julie 47 responses Tags: Leave a Reply Cancel reply Your email address will not be published. Home Books About Julie Events Contact Shop.