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How to make almond, cashew and peanut butter at home

Easy way to make healthy almond, peanut and cashew butter at home.

Written by Naz Haider |Published : July 20, 2017 3:06 PM IST

I know a lot of people feel differently about peanut butter, but I love it. I love spreading on a toast of whole grain bread, or dip some soup stick and enjoy it while watching Netflix. Nobody else in my family is keen on eating it, so I decided to try and convert my toddler into a peanut butter lover. And not surprisingly, she took to peanut butter so well that now I have to hide the jar from her. Watching her enjoy a huge spoonful of peanut butter, my mother instincts kicked in. Why was I giving her store-bought peanut butter when I could make it at home, sans the preservatives, salt and added sugar! And that is when I discovered this amazing recipe for making peanut butter at home. Not just peanut butter, I have made almond and cashew butter too using the same recipe. Now I don't have to hold back when my daughter wants a spoonful of butter to spread on her pancakes! Here's the recipe:

Ingredients

  • Almond/ cashew/ peanuts - 2 cups
  • Honey - 2 tbsp
  • Coconut oil - 2 tbsp
  • Sea salt - a pinch

You will also need a good quality blender.

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Method

  • If you are using almonds or peanuts, make sure they are blanched. Peeling the skin of almonds is easy. You can soak it overnight and peel the skin off the next morning. Then let it dry at room temperature, or you can also buy blanched almonds from a store. For peanuts, roasting the peanuts makes it easy to peel the skin, of not using pre-peeled peanuts.
  • Preheat your oven to 180 degrees Celsius. Line a baking sheet with parchment paper and spread the nuts of your choice on the baking sheet. For almonds, bake it for 15-20 minutes. For peanuts, bake it for 10-15 minutes. Cashews should be baked for 20-25 minutes at the most. Again, depending on the power of your oven, keep checking the nuts at regular intervals so as to not burn it.
  • Once roasted, pop the nuts in a blender, and blitz it on the pulse setting till it becomes crumbly. Don't blend it for long at this stage as we don't want the natural oil from the nuts separating.
  • Now add the honey, coconut oil (which should be solid at room temperature) and the salt. Now blend it all until it's smooth and creamy.
  • Cashew butter is the quickest to make, while almond butter can take a little time and longer blending time.
  • Store the butters in an airtight jar at room temperature. Store it away from any heat or sunlight to maintain its consistency.
  • The butter stays good for up to 2 weeks when stored correctly at room temperature.
  • You can use it with pieces of fruit, cucumber, carrot, on toast or even with bread sticks. My favourite is to add a spoonful on banana-egg pancakes.

Image: Shutterstock

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