How-to Make Homemade Nut Butters

Share This

Tutorial Tuesdays // Tasty Yummies
How-to Make Homemade Nut Butters // Tasty Yummies

How-to Make Homemade Nut Butters

I am so excited about this next post in the Tutorial Tuesday series. It has been quite the undertaking sampling, soaking, dehydrating and playing with different flavors but it is so easy and so totally worth it to make your own homemade nut butters. OK, so I may have gone a little overboard, but hopefully all of your nut butter questions have now been answered.

Besides the simple how-to instructions, I wanted to include some insight as to why I recommend soaking your nuts and seeds, how to also dehydrate them after you have soaked them and all of the various times for doing so. Plus, you will find some various flavor combinations that I love and even a nut-free sunflower seed butter recipe. Hope you guys enjoy.

How-to Make Homemade Nut Butters

What Nuts?

Basically if it’s a nut (and even many seeds) and you like it, you can make a butter out of it. I have sampled so many different types of nut butters and the sky is the limit. I wish I could afford to buy enough of each of the nuts pictured to sample making nut butters with all of them for you guys, but that is certainly out of the budget when buying organic. So for this tutorial, I just went with a couple of my personal favorites. Almond, cashew, pecan, hazelnut (in a homemade nutella) and I even made a nut-free sunflower seed butter for you.

Nuts and Seeds Soaking Chart // Tasty Yummies

To Soak or Not To Soak.

Why I Choose to Soak: Most nuts, seeds, grains and beans are covered in natural chemicals – enzyme inhibitors and toxins – that protect them while growing, both from sprouting prematurely and also from predators. These nutritional inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. Once harvested, those same chemicals, the major one being phytic acid – are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which inhibits our digestive systems’ ability to break the nut down properly.

The very simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients. Additionally, by soaking the nuts with the removal of these nutritional inhibitors and toxic substances, the flavor and taste is much more ideal and appealing.

To summarize: Soaking nuts and seeds makes them easier to digest and improves their flavor.

How-to Make Homemade Nut Butters

How-to Make Homemade Nut Butters
**NOTES**

  • Only soak nuts for making nut butter, if you can dehydrate them (see the above soaking chart on how to dehydrate with a dehydrator or oven).
  • The soaking water from nuts and seeds should always be discarded and never used as water in a recipe.
  • When making homemade nut butter you can either do so with the raw soaked then dehydrated nuts or following dehydration, you can roast them to bring a deeper, toasty flavor, if you wish. This step is optional.
  • If soaking isn’t important to you, go ahead and roast the raw nuts and use those. That is your choice.
  • I personally always opt for organic nuts, whenever possible. To minimize my exposure to any additional unnecessary toxins, chemicals, pesticides, etc.

 

How-to Make Homemade Nut Butters
[print_this]

 How-to Make Homemade Nut Butter

(these same instructions apply to all nuts)

  • 2-4 cups of organic soaked and dehydrated raw nuts (see above notes on how to do this)
  • 1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil

Optional:

  • extra fine sea salt
  • sweetener, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc.

**When making nut butters your nuts can be raw or toasted. See the notes below on how-to roast your nuts.

1. After soaking and dehydrating (see above), add the nuts to the bowl of a 14 cup food processor. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the nuts to move to convert to butter! I found 2-3 cups to work the best in my 14-cup processor, 3+ cups definitely works but takes a bit longer to process.)

2. Grind to a fine powder (2-10 minutes, or so), at this time, you may want to add some oil. I personally recommend it, but it’s not necessary. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.

3. Continue processing – the nut’s oils are released and as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. If not, it is OK to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy, this depends on the strength and size of your food processor and how many nuts you are processing. Be patient.

4.  If you want to add salt and/or a sweetener, do so at the very end.

How-to Make Homemade Nut Butters

How-to Make Homemade Nut Butters

How-to Make Homemade Almond Butter

 **Notes**

  • You can choose your nuts to be roasted or unroasted. If roasting, add your nuts in a single layer to a baking pan and roast in a 325º F oven for about 10-15 minutes, watching them very carefully. Toasted nuts have a deeper flavor. I personally find certain nuts are just better raw and others are better toasted, find what you like best.
  • If using soaked, dehydrated (dried) nuts, you may find you need to add a little oil, I didn’t do so with every nut, but most needed a little. I play this addition by ear, I have used none at times and other times I have needed as much as 3 or 4 tablespoons. I really find that it helps the process move along quicker and produces much creamier results.
  • This recipe requires the use of completely dry nuts, so please don’t skip the dehydrating. Always use DRY nuts, either soaked and dehydrated, or un-soaked.
  • No matter how tempting it is, NEVER add water to your nut butter, it will produce a pasty non-creamy result and the nut butter will spoil quicker. [/print_this]

 

Different nuts, spices and flavors.

How-to Make Raw Cashew Butter

This raw cashew butter is lightly sweetened with a little raw sugar and just a dash of sea salt, it is so creamy and rich with a unique flavor. I love it on banana or in a smoothie, in the morning.

How-to Make Spiced Maple Pecan Butter

I used the above simple nut butter instructions, using 2 cups of raw (soaked and dehydrated) pecans to make a pecan butter. I then added about 1 tablespoon of organic grade B maple syrup, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, a pinch of ground ginger and a little sea salt. This delectable treat tastes like a pecan pie in a jar. It’s amazing as is straight from the jar, served on oatmeal or toast or used as you would any nut butter.

 Additional Optional Add-ins:

  • vanilla extract or fresh vanilla bean
  • baking spices – such as cinnamon, nutmeg, ginger, cloves, etc
  • raw cacao or cocoa powder
  • herbs and spices to create savory nut butters. Such as chili powder, curry, cumin, oregano, garam rosemary and so on

NOTE: always process the nut butters completely first, then add in any extra flavors to the finished butter by stirring in by hand or quickly processing for 1 minute or less.

How-to Make Homemade Nutella

One of my favorite flavor variations is this homemade rich and creamy, sweet and chocolately vegan nutella. It has an amazing flavor from the roasted hazelnuts, it is literally like a grown-up frosting. I can eat this right out of the jar with a spoon and that is basically about all I do with it. I like to savor each spoonful.

How-to Make Homemade Nutella

How-to Make Homemade Nutella

[print_this]Homemade Vegan Nutella
makes about 1 1/4 cups
  • 2 cups soaked and dehydrated raw hazelnuts (see above chart on how to do this)
  • 1/4 cup raw cacao or cocoa powder
  • 1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1 teaspoon vanilla extract or paste from one vanilla bean (I went with both)
  • 1/2 cup coconut sugar or other granulated sugar
  • 1/4 teaspoon fine sea salt
1. Preheat oven to 325º F. After soaking and dehydrating (see above), place the hazelnuts in a single layer on a cookie sheet. Roast the hazelnuts for 10-15 minutes, watching very closely, you don’t want them to burn. Once they are ready, the skins will have darkened a bit and many will have come loose.
2. Add the nuts to the middle of a damp kitchen towel. Close the towel up and rub the nuts vigorously to loosen their skins. Take the nuts without their skins out of the towel and place into the bowl of the processor. Continue rubbing until you get the skins off the rest of the nuts. There will always be a few stubborn ones that just won’t release their skins. It’s cool.

3. Add all of the nuts to your food processor. Grind to a fine powder (2-10 minutes, or so), At this time, add the coconut oil. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. This may take 12-15 minutes (possibly longer) depending on the strength of your food processor.

4. At around 15-20 minutes once the hazelnut butter is ready, now you can add in the remaining ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. Enjoy a big spoonful while it is warm.

**Warning you will dream about this stuff being in your fridge every minute of the day, until the last of it is gone.** [/print_this]

 

Can’t Have Nuts?

This nut-free sunflower seed butter is super simple to make and it’s a wonderful substitute in most recipes that call for a nut butter of some kind. I find that toasting the sunflower seeds is necessary for getting the most amazing toasty, nutty flavor possible.

How-to Make Sunflower Seed Butter

How-to Make Sunflower Seed Butter

[print_this]Nut-free Sunflower Seed Butter

  • 2-4 cups soaked and dehydrated raw sunflower seeds (see above chart on how to do this)
  • 1-2 tablespoons neutral, light tasting or flavor-complimenting oil, I prefer coconut oil
  • Optional:
  • fine sea salt
  • sweetener, such as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc.

1. Preheat oven to 325º F. After soaking and dehydrating (see above) the sunflower seeds, spread them in a single layer onto a cookie sheet. Roast the sunflower seeds for 10-15 minutes, watching very closely, you don’t want them to burn. They should be golden brown and your house should be filled with the most incredible aroma (that somehow smells like freshly baked cookies).

2. In the bowl of a 14-cup food processor, add the toasted sunflower seeds and process. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the nuts to move to convert to butter! I found 2-3 cups to work the best in my 14-cup processor, 3+ cups definitely works but takes a bit longer.)

3. Grind to a fine powder (2-10 minutes, or so), at this time, you may want to add some oil, I recommend it, but it’s not necessary. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.

4. Continue processing – the nut’s oils are released and as the mixture continues to warm, it should turn creamy and smooth and move around very easily inside the bowl of your processor. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.  It may take up to 15-20 minutes until it is totally creamy, this depends on the strength and size of your food processor and how many nuts you are processing. Be patient.

5.  If you want to add salt and/or a sweetener, do so at the very end. [/print_this]

 

Storing your Nut and Seed Butters:

Nut butters will keep for several weeks in a glass jar with a cover in the fridge. You can also freeze nut butters for up to 4 months.

Some people make quick nut milks by blending about a tablespoonful of their homemade nut butter with a cup of water. I’ve never tried it myself but I cannot wait to.

 

Equipment:

This is the 14-cup Food Processor that I use and I cannot recommend enough.

This is the 6-Tray Dehydrator the I use, I really like it and it is so affordable compared to other brands.

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

 

196 Responses

  1. You’re amazing to put this all together. I’ve been really wanting to make my own nut butters and this is just what I needed.

  2. Linda Stoddard says:

    I cannot WAIT to try these–I always ‘knew’ there was more to making nut butters than simply grinding them up and your tutorial provides the jumping board to be able to do these correctly and in a healthy manner. I’m so thankful, Beth! xoLinda

  3. LOVE this! I am going to have to make each and every one of these now:)

  4. Jeanne says:

    Thank you so much for this post and all the work to put it together. This may seem funny but…which nut butter would produce the closest result to simulate peanut butter. My granddaughter is VERY picky and addicted to peanut butter. I want to move her diet to more paleo and get her off the peanuts!

    • tastyyummies says:

      hey Jeanne – you are welcome and thank you for reading! Hmm that’s a tough question I think for me, almond butter is the closest. You can also play around with combos, maybe sunflower seeds and almonds together would provide a similar texture. I say play around and find the one she likes best.

      • Cindy says:

        In Canada we have a peanut butter-like product called Peabutter. It is made with peas in a totally nut-free environment. They do not allow ANY nuts of any kind in the factory. Not even in your own lunches. I found it to be a good option and the taste is pretty close to peanuts as well.
        Webpage: http://www.peabutter.ca I do not know if they ship to the US.

    • Jana says:

      Jeanne — I just made a small test batch (no soaking), that came out tasting quite close to peanut butter:

      1 oz. slivered almonds
      1 oz. cashews (bought roasted & salted)
      0.5 oz. sunflower seeds (bought roasted & salted)
      0.05 oz. ground flaxseed
      0.05 oz. coc0nut oil; or more — start small and add to desired consistency
      salt to taste

      Beth — Excellent, outstanding post! Photography is thorough AND well done; same for the explanations. I had always stopped too soon, so your by-the-minute photos are super helpful!

      • Jana says:

        PS – After more tasting, I decided the sunflower seed taste is too prominent. I would cut way back or delete them, and replace with more cashews. Also, I may try adding dates for sweetening.

  5. Beth, completely blown away by this (and your last Tutorial Tuesday)! Amazing.

  6. Kellie says:

    This is awesome! Thank you!!!

  7. Alexa says:

    This is an amazing post! Thanks for sharing the tips! I will definitely be trying to make some nut butters this weekend!

  8. Michelle says:

    Wow Beth, I’m with everyone else. This is AMAZING!! I can’t wait to try them all. I just spent $32.00 on Almond Butter, never again, thanks to you 🙂

  9. Kris says:

    This is a KILLER post, girl. I’m so impressed with every little detail. Aaaannd I can’t wait to make all of these!

  10. Monica says:

    Thanks for sharing! I will be making the one with pecans this weekend. I made nutella and almond butter before, they were delicious!

  11. T.Scholtz says:

    mmmm…I love nut butters, but I never even thought to roast sunflower seeds and make them into a butter! Sounds yummy!

    • tastyyummies says:

      Oooh the sunflower seed butter is just amazing and they make the house smell amazing when they are roasting.

      • Julie Rose says:

        Hi Beth ! Thank you very much for such a good and wonderful looking tutorial. I have done almond butter yet with your help. In my garden I do have many sunflowers. But to unshell them, is unpossible for me. And I think: perhaps unnecessary, the shall is pure fiber. Do you have experiences with making sead butter of shelled sunflower seeds ? Thank you and greetings from Holland.

  12. Awesome post & tutorial! Homemade nut butters are definitely the way to go, and so easy to make. My two favorites I make at home are maple vanilla pecan, and cinnamon raisin walnut. I definitely need to make that Nutella-yum!

  13. Courtney F says:

    First off, thanks for the how-to .. I love explicit directions!!

    But I do have a question that wasn’t covered: how to store? Frig? Counter?

    Thanks in advance!!

    • tastyyummies says:

      Hey Courtney – thanks!! Glad you like. As far as storing, that’s all up there, right at the bottom of the post 😉 I know there is a lot there so I am sure you just missed it!

  14. Joni says:

    Thanks for all the wonderful options! The pecan butter sounds amazing! Question: why don’t you soak the Brazil nuts or the pistachios? I actually soaked and dehydrated Brazil nuts once and they came out disgusting (surprising, because soaking most nuts makes them more delicious), but is there a health reason not to?

    • tastyyummies says:

      Thanks Joni. I have looked at many many different reports on soaking times and most show that brazil nuts and pistachios don’t require soaking. I am assuming that the phytic acid, toxins and enzyme inhibitors must not be present. I have looked and looked and I just cannot find a definitive answer but that would make the most logical sense to me.

  15. This is an amazing post — I’ve made all kinds of nut butters, but I’ve never had the energy to do an overview like this! Your photos are incredible.

  16. Liz says:

    I bought a food processor for the sole purpose of making nut butters, but after circumstances demanded my Vitamix be used, I’ve never looked back. It takes a mere FRACTION of the time to make nut butter as it does in a food processor, and the results are ALWAYS so much CREAMIER and smoother. It’s a win-win.

    And, I must be mentally challenged because, although I always have about half a dozen homemade nut butters on hand, I fail fail FAIL at making sunbutter EVERY time. (That and homemade tahini are the BANE of my culinary existence. 😉 ) Mine always comes out GRAY, not that beautiful brown color your butter has. I’m going to try one more time with your EXPLICIT instructions and see how things go. Cross your fingers for me!

    I love these tutorials. The coconut whipped cream was AWESOME for the brand comparisons alone! 🙂

    PS It is SO wonderful to have you back here on the blog full-time! Though, I missed you, the “break” from it seems to have done wonders for you as you are just on FIRE with your posts. Your entries post yoga teacher certification seem so full of energy, enthusiasm, purpose and passion. I know it seems silly to say, but they FEEL different. Like they’re vibrating with all this good energy and excitement. 🙂 The whole blog feels renewed somehow.

    • tastyyummies says:

      Hey Liz, I have heard differing opinions on the vitamix for making the nut butters so I am happy to hear you love it so much. Maybe some day I will have one of my own and I can give you my own thoughts. haha. I wonder if maybe you tried toasting the sunflower seeds and making the butter in the food processor, to see if there is a difference between that and the Vitamix? Also did you soak your sunflower seeds in the past? roast them?

      Thanks for all of you insanely kinds words. I am happy you are loving these tutorials, that makes me sooo happy!

      Also your PS – seriously touched me in ways I cannot even begin to explain. You moved me to tears. Thank you thank you. You have no clue how much I needed to hear that this week. It means so much to know that my passion and excitement is coming through in my written words, I seriously never know. I feel a brand new fresh breath of energy moving through me after teacher training so it is so exciting to hear that it is apparent – thank you, thank you, thank you! It’s comments like this that make the late nights, long hours and silly projects I get myself involved in all worth it! <3

      • Liz says:

        Tsk, aw! I’m so glad my words found you at the right moment, Beth. What you have been doing lately is AMAZING; it’s like new life has been breathed into the blog. And, rest assured that your heart and soul (AND efforts) are definitely shining through in all of your posts. (I’m certain that I am not the only who feels that way. 🙂 )

        Regarding the sunbutter: I’ve made it twice now since you’ve posted this, and it’s the best tasting sunbutter I’ve EVER made. I’m still not getting that awesome golden color, but the flavor was much improved. I think what my problem was that I was roasting the seeds at too high a temp (I’ve always done 350*F). It’s the only thing that I did differently (I’ve been soaking and dehydrating all my seeds and nuts for years now). Now, if only I could get my sunbutter to actually taste like Sunbutter. I don’t know HOW they make that stuff, but it is DEE-licious.

        In fact, I’ve been roasting all my nut butter nuts at 325*F since you posted this tutorial and I’ve been getting tastier results all around.

        As a total side note: Have you started teaching yoga classes in CA? I would LOVE, love, LOVE if you could tape one of your classes and post it — or a little snippet — here for us to share in the awesomeness. 🙂

        (Please forgive my late reply. I had EVERY intention of responding as soon as you got back to me. :/ Regardless of the delay, the sentiment is just as genuine. 🙂

  17. Kristen Burton says:

    Hi! What brand food processor do you use? I have been making almond butter for almost two years now and it has almost all but killed my food processor. I have a Cuisanart which I thought was a good brand (and not cheap) but what brand should I buy next knowing the toll that nut butters take on the machine? Thanks in advance!

    • tastyyummies says:

      Hey Kristen I actually included a link to it at the bottom of the post – here it is again http://amzn.to/1jDdSvS
      It is a cuisinart and I haven’t had any issues, even with making 5 different nut butters the day I worked on this post 😉
      I know many people swear by the Vitamix too, but I haven’t tried it yet, as I don’t have one.

  18. Daphne says:

    I have a lot of sliced almonds. Would they work for almond butter? Or, is it best to stick with whole almonds.

    • tastyyummies says:

      I don’t see why not Daphne but I haven’t made it with sliced almond before myself. I say go for it 😉 And of course, report back!

  19. Kristine says:

    yes! THANK YOU for this!!!

  20. Emma says:

    I stumbled across this recipe on pinterest, just as I’m embarking on a gluten free diet. With the aim to see if it helps with my IBS. I’m also thrilled to see all the other recipes! Now I don’t feel so scared about this new adventure. Thank you for being so inspiring!

  21. Kate says:

    Hi There!
    Thanks for this awesome tutorial, I definitely want to try the almond butter but I have a question about the peanut butter! My son really likes “crunchy” PB for his sandwiches (and just slathered on a slice of apple) do you have any tips on how to get a good balance of “crunch”? I was contemplating making the butter like you described, but holding back a portion and adding them near the end so they don’t get quite as pureed?

    • tastyyummies says:

      You are welcome Kate. Thank you for reading.
      Yeh that’s exactly how I would do it. Hold some till the end then add them in already chopped and whir it around just a bit.

  22. What a super informative post and that soaking chart is really handy!

  23. i tried to make my own sunflower seed butter once in a my mini food processor and i burnt out the motor! i wonder if itz because my seeds weren’t soaked?! i’m going to try again!

    • tastyyummies says:

      hard to say what might cause that, could be the processor itself, could be how long you ran it, might be that they weren’t soaked, too many variables. Try it this way and see how it goes for you.

  24. Jon says:

    This is so cool! We used to make our own peanut butter and would roast the nuts but the results were very inconsistent. I’m excited to try your method with soaking and dehydrating, thank you!

  25. danielle browitt says:

    Do you HAVE to dehydrate the nuts after soaking to make the butter? I don’t have a dehydrator and don’t see myself spending a full day roasting nuts in the oven.

    • tastyyummies says:

      Hey Danielle – thanks for writing. If you read the post fully I not only explain why it is very important to dehydrate the nuts when making nut butter, but I also give instructions for dehydrating them in the oven. If you don’t want to dedicate the time, then I would suggest skipping soaking and either making the nut butters with raw nuts or roasted nuts. Unsoaked. That said. I think the amount of time it takes is well worth it for the fact that the nuts are far easier to digest when soaked. Hope that helps.

  26. Michelle says:

    Thank you for this great post!!!

    Question… Would it be ok for me to go ahead and soak and then dehydrate (in my oven) right after I bring nuts home from grocery shopping, and then keep them in mason jars in the fridge… or am I better off to store them until I need them, THEN soak and dehydrate right before using?

    • tastyyummies says:

      Great question. Once dehydrated nuts can be stored in the fridge for about 2 weeks and the freezer for about 2 months – so you can do that ahead of time as long as you plan to make your nut butters in that time. You can also just store the nuts as is and soak and dehydrate before you make the butter, I don’t actually think there is a benefit to one over the other, that I know of.

  27. Fabulous tutorial and information. You’ve done, I think, the best job covering all the nuts, seeds, flavors, add-ins and so on for any nut butter you will ever want to make.
    Thank you for sharing.

  28. Ellen says:

    This post is amazing! Thank you!

  29. Mary says:

    Thank you!!
    My english is not very good, I’ll have to take my time to read this, but thank you so much for this recipes and tips 🙂

  30. Sheena says:

    Awesome photos!!

  31. Cara says:

    Hello there 🙂 this post is very helpful, thank you so much! One question though, I tried making a version of the homemade Nutella before and used homemade almond milk and it went bad and smelt funny after about three days. Is it better to buy almond milk from the store because it’s somewhat processed and won’t go bad so easily? Any tips? How long did yours keep (given it could even survive that long)? 😉 thank you!!

    • tastyyummies says:

      Hey Cara, hmmm that’s weird. Maybe with homemade almond milk because of the water used and no preservatives, it spoiled sooner. I made my nutella over a week and a half ago and it’s still good. I used canned coconut milk for mine.

  32. j says:

    thank you for showing the various stages of the blending process: I have given up too soon.

  33. Katie says:

    Thank you so much for this post! I found your blog through the Free People blog, and I’m so happy that I did! This is so informative and interesting, and I can’t wait to give it a try 🙂

    xo Katie
    http://www.etsy.com/shop/adifferentsun

  34. What a great post! Appreciate all the time and effort you put in to create it 🙂

  35. Christina says:

    Thank you so much for this post! I love it so much and it’s so thorough! Cannot wait to give the nutella a try! 🙂

    Christina x
    http://www.yourcourageousheart.com.au

  36. adi says:

    Hi, amazing post, thank. I hope im not repeating a question here but can ask what is the importance of dehydrating. I understand the importance of soaking butI have made homemade hazelnut butter before without dehydrating. What difference will there be if I do? Thanks again forthis aazingly informative post!

    • tastyyummies says:

      Adi, that is covered up in the post and in the comments, but the main point is that if you don’t dehydrate the nuts when making nut butter, the butter will not be quite as creamy and smooth, it will be pastey, chunky and chalky. When making nut butters you are releasing the natural oils from the nuts, if there is water mixed in, well we all know what happens when you mix oil and water, it doesn’t happen. Additionally, due to the water content the butter would spoil significantly quicker. Possibly in a few days.

  37. Great photos!

  38. Sarah says:

    Great information! I want to make sunflower seed butter. If I plan to roast, is it possible to skip the dehydrating step? Or perhaps shorten it? Thanks!

    • tastyyummies says:

      Thanks Sarah. You can skip the roasting, but I wouldn’t recommend it. I find the flavor of the sunflower seeds to be much better when roasted. As far as skipping the dehydrating, I am not sure how “roasted” they will get if they go into the oven damp from soaking. I suppose you could try it. Definitely don’t make the butter with the soaked but not dehydrated seeds, it won’t come together and it will spoil.

  39. Hiromi says:

    Love Tutorial Tuesdays, learn something every time. I was making nut butters without the soaking and drying. will definitely try this now.

  40. Lori says:

    How long should I dehydrate the nuts in the dehydrator?

    • tastyyummies says:

      Hey Lori, that is all covered up in the post with the soaking times. It tells the time for dehydrating in a dehydrator and in the oven. Thanks.

  41. […] sugar free, all-natural, healthy treat! If you want some more how-to advice on making nut butter here’s a great post from Beth at Tasty […]

  42. Mike says:

    so can you only make these nut butters with a food processor? i have a high speed blender
    could that work? or if i need a food processor whats a good price for one, and good quality? let me know 🙂

    • tastyyummies says:

      Hey Mike, I have only made my nut butter in a food processor myself, this is the one I use: http://amzn.to/1jDdSvS
      I know many people swear by high speed blenders, like Vitamix or Blendtec, then I have heard others say that they don’t love the results. I have never tried it personally, so I cannot say, but I suppose it’s worth a shot! Hope that helps.

  43. Heidi says:

    I made the almond butter and the Nutella. Both are amazing! I really want to lock myself in a room with the Nutella and not leave until I’m done with it. Thanks for the awesome recipes. I love to make as much of my own food as possible and these will really help with some things I eat a lot of — nut butters.

  44. Azlan says:

    thank you! i’m already having ideas! this is priceless. i love nutella but i don’t like the preservatives and chemicals that go with it. heck, the reason why i stayed away from mcD and fast food since 1998! since we have been making a lot of homemade stuff now, this will be another addition.

  45. noelle says:

    Hi beth – thanks a million! Love your blog and now loving the tutorials! Just soaking hazelnuts for the first time ever and cant wait to have nutella for breakfast.

  46. Filipa says:

    How much coconut oil is needed????

  47. Cati says:

    Wow!!! Thank you so much for sharing. I’m so glad there is people on earth like you who is willing to share and help others with healthy recipes!!! So terrifically well done!!!!

  48. Rebecca says:

    Love this post but have a question… I make a lot of homemade nut butters and decided to make your Nutella recipe. Everything was going great – the hazelnut butter was well developed and nice and smooth just as I liked. I added in the cocoa, sugar etc but when I added the almond milk the whole mixture seized up. I continued to try and get it smooth by processing it for almost 20 minutes and finally gave up because the motor on my processor was very hot and the mixture was thick and crumbly not smooth and creamy like it was before adding the almond milk. I have never added almond milk to my nut butters knowing that oil and water (more or less) don’t mix. How did you get the almond milk into your Nutella and keep it spreadable? My whole batch was ruined after that and I am so bummed to have wasted all those good nuts:( It really seemed perfect before I added the milk. Thanks!

    • tastyyummies says:

      Rebecca, oh no! I am so sorry this happened. This has happened to me once, I am not sure why only the one time and what made that time different. Same exact scenario, I was angry and was about to throw it out, then I decided to try just about anything, so I added much more almond milk than usual. If I recall a full 1/4 cup more maybe. That brought it back around and it was perfectly creamy and smooth. I still to this day have no clue why that one time it decided to seize up, when I was doing things exactly the way I had every other time. I would say if you haven’t thrown it out just yet, try adding more milk. So sorry again that it happened to you.

  49. Rebecca says:

    Okay, thanks I’ll keep that in mind in case it happens again! I did throw it out 🙁 so I can’t try it this time, but will keep that in mind for future. Thanks for your response!

  50. Jen Butler says:

    Hi – just a note in response to the last few posts from 4/22. I have tried numerous times to make a variety of nut butters and am only successful if I don’t add the sweetener until the butter is out of the food processor. For me, the machine gets too warm (and obviously the butter) that it tends to cook the sugar, creating a pasty and unspreadable consistency.

    Instead I would recommend getting all the blending done with spices, etc., then transfer to a mixing bowl and stir in the sweetener. You can also try layering the butter, then some oil and sweetener in 3-4 layers in the storage container if you don’t want to dirty more than one dish 🙂 Hope this helps! Amazing post.

    • tastyyummies says:

      Hi Jen, I do think that there is a lot of variables when making nut butters, most especially with the type of food processor being used. I have never had an issue with my nut butters becoming pasty or unspreadable and I always add my sweetener while it’s still in the processor. With the nutella, since you are adding chocolate and some processors can heat up, there is definitely a possibility that it could heat up enough to seize the chocolate, which did happen to me once. As I mentioned above, I just found that adding a bit more liquid helped.

      Glad to hear that you have found what works for you and your machine and I think that is great advice for anyone that might have similar issues. Thanks so much for sharing.

  51. Cybs Shaw says:

    This is an awesome collection! I have been searching without a lot of joy to find Paleo butter recipes but they are a bit thin on the ground until I came across your website. Really well put together. I hope it’s ok, I have a very small blog, but I’m going to let my little band of followers know all about you and your mad skills! Thank you so much for all your hard work in putting this altogether, I take my hat off to you! Cybs 😀

  52. Fiona says:

    Hi Beth,

    Thanks so much for the fantastic recipes. I bought a Magimix last week and it is simply great to make the different butters, and only takes about 5 minutes. My husband is planning on making the ‘nutella’ on the weekend. I don’t think it will last long in the fridge!

    Thanks again,

    Fiona
    Salisbury, UK

    • tastyyummies says:

      Thanks for the comment Fiona! Wow that’s great the butters only take 5 minutes in your Magimix, how cool!! Oh yeh, I can tell you with certainty that the nutella will not last long, it is amazing!!

  53. Savi Malfitano says:

    What food processor do you use? I don’t have one yet and have been ding my research but the majority of the options I find on good quality ones are very expensive!

  54. […] Anyway, in an effort to be healthier I’ve been making my own nut butter’s from scratch. It’s really easy, and fun for kids to help out with. (Kids can’t mess it up recipe or your kitchen because all the ingredients go straight into a blender or food processor.) I keep meaning to create my own how to guide, but for now I’m excited to share this one. […]

  55. Megan says:

    Hi Beth!
    Wow you are so patient to answer so many questions 🙂 Here is one that I hope I didn’t miss in reading the comments.

    Can you over-soak your nuts? i.e. The recommended time might be 8-12 hours for almonds, but if I left them longer would it be a big deal? Might it be better to drain them and store them in the refrigerator or keep them in the liquid until I could dehydrate them?

    Thanks for the great tutorials. My mom is allergic to almonds, so I can’t wait to whip up some pecan or walnut butter for her 🙂
    Cheers,
    Megan

  56. I adore homemade nut and seed butters… that pecan butter sounds amazing! I never knew all the details on soaking nuts, but I knew they were supposed to be better than unsoaked. Thanks for all the info!

  57. […] Tasty Yummies, a really well done food blog run by Beth, outlines several ways to create nut butters with different nut kinds, and even outlines sprouting your nuts before blending (kudos!). This is the blog to read if you have an eye for design and want gorgeous photos to guide you while you blend your afternoon away. […]

  58. Sanz says:

    Hi Beth

    I have a question, can I use roasted nuts to soak, dehydrate then roast again before turning it into nut butter?

    Thanks,
    Sanz

  59. Natie Durand says:

    Will try it out, great for banters, your heat I presume is in degrees F and not Celsius.

  60. Natie Durand says:

    Just a warning, better to soak that natural protection is cyanide, very little but it is there, will not kill anybody, to small amount you might die from obesity first than from the cyanide.

  61. Denise says:

    Thank you for putting this tutorial together. Very excited to get started. Quick question, have you ever added flax seeds to your recipes or used flax seed oil?

    • Beth @ Tasty Yummies says:

      You are welcome and thank you for reading! I have not tried adding flax seeds or flax seed oil, but I really like that idea a lot!!

  62. Cheryl says:

    Can you use a Vita-Mix instead of the Food Processor?

  63. Hi Beth! I am so impressed with the photography AND the nut butters! So far I have tried the (unsoaked) Brazil Nut (killer, oh so good!) and the soaked, dehydrated,roasted NUTELLA! I have posted both on Twitter and referenced your website, of course, for the recipes. Thank you for providing alternatives to the expensive stuff and to the usually made-with-sunflower-or-other-ratty-oils Nutellas of the world! Next up: Almond Butter! Thank you so much! Tania

  64. […] Different nut butter: If you are allergic to peanuts, feel free to substitute in any other kinds of nut butter, like almond butter, sunflower seed butter, cashew butter, or others. (For a great tutorial on homemade nut butters, check out this great post from Tasty Yummies.) […]

  65. Amity says:

    Thank you so much for the step-by-step description. I am so excited to see that I have everything I need to make homemade chocolate spread!!! I just need to get out and buy a nutcracker as I have heaps of hazelnuts in the garden 😀
    Then it’s hazelnut butter with variations and chocolate spread. Yummy!

  66. […] way: the difference is night and day. The brilliant and thorough Beth of Tasty Yummies offers an absolutely excellent tutorial on the process. Follow it, then come back here and make this. I promise, it will be […]

  67. I think this has to be the best post on nut butters out there! Bravo! Nuts are a great source of healthy fats and I sometimes throw some raw ones like Brazil nuts in my smoothies to get a shot of selenium. Pinning this great post!

  68. Leah says:

    Hey Beth!
    You have some great recipes and ideas….love your imagination with the nut butters. My only caveat is using sugar. Have you seen ‘sugar, the bitter truth?’ by Dr. Lustig? He’s on YouTube.
    Gonna be making some of these butters for sure!

    • Beth @ Tasty Yummies says:

      Leah, sweetener isn’t necessary in any of these recipes, it is totally optional and there are many ways to choose other options besides sugar.
      Hope you enjoy your butter when you make it.
      Thanks.

  69. KASY says:

    Just a question, well maybe two. I have read about the Phytates and indigestible issues with nuts & nut butters if soaking and dehydrating are not followed and I truly believe. Here’s my question, If you buy organic walnuts, almonds, hazlenuts (those are all I like) and if they are organic, can you just roast them to get the same result meaning with those problematic enzyme inhibitors and toxins and phytates (phytic acid), polyphenols (tannins), and goitrogens things you mentioned being dealt with that way.
    ex. will roasting an organic nut eradicate or reduce these or should the soaking and dehydrating process then roasting be done to be sure of it?
    Thanks for your help. Love this blog.
    P.S. Is the dehydrator in the link the same one you use?

    • Beth @ Tasty Yummies says:

      Kasy, that’s a great question. As far as I know, roasting or cooking in any way, doesn’t remove them, no. I have only ever heard about the soaking process being successful in doing that and that time for soaking varies by nuts, as you saw.
      Yup, the dehydrator in the link is exactly the one i use.

  70. Rachel says:

    I just made a batch of the hazelnut chocolate spread. Things didn’t turn out so well 🙁
    I have a taffy-like block of a chocolate hazelnut substance. I’m thinking that it was an issue with a food processor not completely up to the job… What are your ideas?

    Thanks so much for these tutorials! Love them 🙂

    • Beth @ Tasty Yummies says:

      I am sorry to hear that happened. Hmm chocolate and heat can be weird and if your food processor heats up it can certainly cause the chocolate to melt and then seize up. That happened to me once before and I let it cool down and then I added more liquid (in this case non-dairy milk) and it worked just perfectly. If you didn’t throw it out you can try adding more milk and see what happens. Thanks for the comment.

  71. Niveen says:

    Great post, thanks a lot..

    Any idea of the expiration date of these homemade nut butters? especially for peanut and almond butter.

    Thanks again.

  72. Felicity says:

    Thank you for having this post! I have never tried other nut butters before and I recently came into possession of 2kg each of walnuts and brazil nuts. I had no idea what to do with them and someone suggested turn some of them into nut butters.

    Well my kitchen has never been more nutty! (pun intended)
    I have made cakes, butters, slices, ice creams, truffles and a few other bits and pieces just to use up all these nuts.

    Thank you. Will be referring to this post in the future – I can’t wait to try some homemade nutella!

  73. Robert Jenks says:

    Why only use the soaked nuts for butter?

  74. Julie says:

    From my research, the nuts should be soaked in salt water. The salt breaks up the enzymes.

  75. Sheila says:

    Hi!
    Question: cashew butter….if I make it, ship it, and it sits under a tree until Dec 25th before being refrigerated, is that a bad idea? I understand it needs to be stored chilled, but how long does it have before it starts going bad? Will it last a few days before the fridge? (maybe I can tell them to fridge upon delivery?). I can also sterilize the jars if it’s a bacterial thing. Thanks!!

    • Beth @ Tasty Yummies says:

      Sheila, the issue with nut butters and not being preserved is that they can go rancid. Probably it will be OK with it not being exceptionally hot currently, but I cannot say for sure. There is just no way to know. I tend to err on the side of caution when it comes to food spoiling, bacteria, etc.

  76. Sheila says:

    Your site rocks-
    Another question- the Nutella, do you refrigerate that too? Do you need to “can” it or can it just be placed in a lidded jar- and how long does it keep? Thanks so much.

    • Beth @ Tasty Yummies says:

      Thanks Sheila. I refrigerate it, yes. I refrigerate all of my homemade nut butters. You don’t have to preserve it, no. As I mention in the post they will keep for several weeks in the fridge, I would say around 4 weeks.

  77. kelli says:

    Hi Tasty Yummies….
    I just made your homemade hazelnut butter and then nutella recipe…..
    The response from my 3 boys was…. “OMG MOM….that tastes just like ‘real’ nutella”!!!
    Thank you Kelli

  78. Crystal says:

    i hope you still get comments from this post…anyway, loved it! Thank you so much! I just have a few questions. Does it have to be a glass bowl? What about stainless steel? Also, my nuts seem to float (the picture of your almonds, they are all submerged) is there a trick to getting them all under? Because they need to be completely under correct? Thanks again!
    Crystal

  79. YANINA says:

    So so so so so so so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  80. Brittany says:

    Hello! This may sound like a silly question, but I just got a new food processor (YAY! – never had one before) and when making the nut butter do you process it at a high speed or the low speed? I would think the high speed, but just wanted to verify, thanks!

    -Brittany

  81. Priscila says:

    Hey Beth, I’m a graphic designer from Miami, FL and love wholesome food… so when I see good design + photography on a healthy food blog, I MUST bookmark it right away 🙂 I got here thru Pinterest looking for a Nutella recipe. Will be trying it this weekend!

  82. Fatima says:

    Hi Beth

    Hope you are well
    I love trying out your recipes
    I am always told by my family and friends that they cannot believe that the desserts I make have no refined sugars cos they taste that good!
    I really appreciate you sharing them
    Just wanted to ask how long the Nutella would last. In and/or out of the fridge?

    Thanks in advance

    Fatima 🙂

  83. Fatima says:

    Oh sorry just saw ur reply to a previous post on how long it keeps

    Thanks

  84. Andrea says:

    Thank you for this great tutorial!!

  85. Kelly says:

    Hi! Love the visual and recipes here! My friend makes his own peanut butter all the time, and seeing chocolate hazelnut butter in stores I wanted to try my own.
    But I got…. less than mixed results (pun intended); I had my butter going for over an hourand it never got smooth. I’d soaked and dehydrated, forgot to roast, and didn’t really rub the covers off. Could those last two alterationshave made such a difference? Not creamy at all, even after doubling the coconut oil.
    2c Hazel nuts
    4 tbsp coconut oil…
    Yes I know coconut oil is fine/good for you, but I didn’t want to have to use more. I ended up with a pretty gritty product… tastes great of course, but of hazel nut chocolate sandpaper… Insight to avoid this texture again? (I opted out of coconut milk and sweeteners. Wanted more butter texture than nutella)

  86. Josh Moorhouse says:

    Just made my second batch of almond butter didn’t use a recipe first time and it wasn’t amazing but this batch is absolutely unreal

    Thanks for the tips

    will be back soon 🙂

  87. Chloe says:

    How long will the Nutella keep for and how//where should I store it?

  88. Holly says:

    I’m going to soak. Y almonds for 12 hrs. I have an excalibur dehydrator. At what temperature and how long should I dehydrate them for? The charts don’t list the temperatures for dehydrating. Thanks! 🙂

  89. Rachel says:

    Nutella was great! It had a stronger hazelnut flavor than the original stuff and yum.

    My 1200watt ninja took care of the hazelnuts, almonds for almond butter, and pecans. I did not follow the recipe here, but my aim was pecan praline butter and I just used candied pecans. It’s grainy and runny and I think I can process it more to fix the grainy. Do you have recommendations for the runny? Cornstarch? Maybe add almond butter because it’s much thicker?

  90. Maria says:

    Wooow! This is by far the best recipe tutorial on how to make nut butters! You made an awesome job, didn’t skip any detail! Thank you so much! 🙂

  91. Virginia says:

    I stumbled on your site over the weekend and lost the page! I’ve scoured the ‘net looking for you 🙂 Lots of great nut butter links out there, but nothing beats this one. I cannot wait to try the seed butters! Thanks!

  92. Jody Feld says:

    Your site is amazing, your description so thorough, your photos the best. Thank you for all this!

    I live out of the states and just bought a small 400w food processor. Do you think it will do the trick? I am a novice on making nut butters. There was an 1100w on that I wanted but the blade did not look the same as in the picture. It was densely serrated on one end. Do you think that will work? I was just worried to spend double and then find it cannot do what I want it to do. But I am worried this will not do what I want it to either! Any thoughts? Thanks!

  93. Sandra says:

    Hi, I just wanted to leave a note saying how impressed I am with your site, you cover just about everything I an think of and make it all sound so easy, my 17year old grand-daughter put me on to the side as she has had success, she is about to try the Nutella butter so I am looking forward to trying it. Many thanks for your tutorial and pictures, you a gem.
    Happy butter making.]
    Sandra in Melbourne.

  94. Mike says:

    Thank you for such a wealth of information. I have a few questions and I’m sorry if they’ve been asked before!

    1) I’m going to try with a container of roasted, salted, mixed nuts that my kids are eating. Do I still need to soak and/or dehydrate?

    2) I have canola or vegetable oil, will either work instead of coconut oil?

    3) How should the nut butter be stored, fridge?

  95. Laura says:

    I didn’t see peanuts on your list. If I wanted to make homemade peanut butter and bought a container of roasted salted peanuts ( or any other kind of already roasted nuts) do they need to be dehydrated or would it be ok to just go ahead and blend them?

  96. mariana says:

    hi! is it possible to make the “nutella” receipe in a blender???
    or it is just on a food processor???
    thanks!!

  97. Laura Martin says:

    Thank You so much for posting this. You have included so much information. Have been wanting to make my own nut butters at home but did not know where to start. Bless you for sharing.

  98. T says:

    Hi there,

    Is there a way to dry out spouted nuts and seeds without dehydrater (like oven) without damaging the enzymes and nutrients? If so, how ?

  99. Kristian says:

    Hi there and thank you for this!!
    How many grams or cups of nut butter would you get from say using 3 cups of nuts?
    Thank you!

  100. Deb Clark says:

    thank you so much for taking the time to put this article together for us. I am new to the ways of healthy eating and on a very tight budget so I am finding it difficult to purchase what is needed to eat a healthy non-processed diet and any little thing I can find to help cut the high costs of eating healthy is very much appreciated. I went to buy a cpl jars of nut butters the other day and discovered a price tag of $13.00, way out of my price range, so they got left on the shelf. These recipes sound absolutely yummy, I can’t wait to try them. 🙂

  101. Katherine says:

    Hi Beth, Just wanted to give you a shout out – this is by far the best post on soaked nut butter I”ve seen yet! It’s almost exactly the steps and tips that I’ve been following for 3 years now and I’ve never taken the time to actually write it all out. So big thanks! We love to do a mix of nuts and seeds (usually almonds, sunflower, walnuts, flax, and cashews) which comes out divine.

    • Beth @ Tasty Yummies says:

      Hi Katherine. Thank you so much and thank you kindly for taking the time to leave a comment. I love the idea of the mix. I will have to try that out. Thank you!

  102. suryabhan says:

    thanks a lot,i m looking some recipes like this will try.

  103. suryabhan says:

    how many days we can store and how refrigerate or fridge

  104. Tracy Adams says:

    I have just bought a Book on making Nut Butters, which I really want to try and do because I really like canning and making my own jams and Jellies as well. I was surfing the web and came across your blog. Want I would like to know is how do I store the nut butters to keep it air tight? Can I process my nut butters in canning jars in a water bath canner to seal down the lids? Or will that change the consistency of the nut butter?

    Thank you,
    Tracy- Phoenix, Arizona

  105. Lauren says:

    Do you have to put the Nutella in the fridge or is it okay on a shelf? Want to make some to take to work for snack time!

  106. jose says:

    Can make like a bake nut butter cake if so hmm what is your suggestion on temp and timing?

  107. I just made peanut butter and sun flower seed butters following your techniques but in a vitamix and it worked!!! Up until now I have never gotten the vitamix to make good nut butters which was why I had gotten it in the first place. But I realized I was cranking the speed up to high and not being patient enough. So I went very slowly (never above a speed 4) and using your techniques, it worked great. Also, thank you so much for saying not to put the sweeting liquid in until the end. I also think that had been messing me up. When I added it after the fact {not in the vitamix} it is MUCH better consistency. Thanks for sharing your techniques and the photos of all the different stages of what the butter looks like!

  108. rg says:

    Great post. Before I buy a food processor, I have a NutriBullet that I don’t use. Would it work for this purpose? Thanks!

    • Beth @ Tasty Yummies says:

      Hey there, I am not sure exactly, I have never used a NutriBullet. I would ask around / google, I am sure you will be able to find your answer. Sorry I cannot be of more help. If it helps, I have a vitamix and a blendtec and while both can handle nut butters, I still prefer the food processor.

  109. eva says:

    hi, i really like all you wrote and made, except the soaking part. i strongly disagre, because in the soaking water is the most vitamins oils and minerals that you actually prefer to throw. i do all the time milks from nuts so i know. and as for a chemicals, it is false. on citrus fruits they also put chemicals, but it stays in the skin. you dont eat the hard skin of nuts. and other fruits and veggie the same thing, chemicals are everywhere and in fruits and vegetables etc the least in comparing with for example meat. so if you dont want to eat only calories and have some vitamins too, definitely do not soak the nuts.

    • Beth @ Tasty Yummies says:

      Hi there can you please let me know where you are getting your information about there not being chemicals in the nuts or consequently soaking water as well as the information about all the nutrients being lost during soaking? I have never heard either of these two things and I would be interesting in reading any clinical research you can possibly send along in regards to these statements. Thank you.

  110. Nicole says:

    I accidentally added water when trying to make almond butter and it turned out terrible. I stumbled on this post after googling how I might fix it. Now that I have ruined almond “butter” does anyone have tips that might salvage it? or what should I do with all this almond mush?

    • Ron says:

      When this happened to me, I added cocoa and sugar into mix(add anything that appeals to you), I applied the spread onto wax paper. Then I cut it into small energy bar size pieces, and wrapped each piece in wax paper and refrigerate to set. Later enjoy a really good and healthy snack that filled the hunger crave.

  111. Beth-
    Just found your blog via a google search for flavored pecan butters. This is so very well done, cannot wait to see the rest of your site:)

  112. Betty says:

    Wow, this tutorial is really helpful! Thanks so much! I can’t wait to make my own nutella *yummy* 😀

  113. Daria says:

    I made my homemade nutella! I have a question though. It became very liquidy even before I added the almond milk. Is that supposed to be this way? Can I make it more thick by adding cornstarch for example? Thanks!

  114. Kelsey says:

    Hi! I was wondering if you have to dehydrate then or put them in the oven after soaking? Can you just leave them out to dry a bit before processing them? Thanks!!

    • Ron says:

      I have found that if you dehydrate them at 110 or lower the nut doesn’t destroy the enzyme that you have activated through the soaking process. Which in turn you are able to receive the true nutritional value of the nut. Baking them for a short time after dehydration until you smell the hazelnut is long enough to give it that roasted taste yet not destroying the enzyme. Hope this helps.

  115. Trish says:

    Hello; Thanks for these great nut butters!! Where do you buy your nuts; I thought you listed a place you like most?

  116. Caro says:

    Hey 🙂 love your blog!

    you mentioned that we can dehydrate the nuts in the oven for 12-24 hours, just wondering isn’t that too long? Thanks

  117. Every nut butter seems more delicious than the other, i will try the one with pistashioes and homemade nutella. Tank you so much for All informations ans details you give, i didn’t imagine that it was si easy. Txs again

  118. Erika says:

    Hi i am just wondering how long can i have it last for wothout it going off. Do u have to refrigerate right aftwr or can be stored in a pantry?

  119. Ronley says:

    Is there any kind of bacteria that can result from making nut butters go bad faster by mixing such nuts as almond butter and peanut butter (As one example)?

  120. Alicia Cole says:

    this was incredibly comprehensive, thank you!

  121. Kala says:

    I just soaked 4 cups of almonds, rinsed….. then tried to dry them in my oven, but my oven only goes down to 170 degrees. Will that still be okay or am I out of luck?

    • Ron says:

      I believe there will no difference in the outcome of your butter if you dehydrate at a higher temperature. The only fact is that you will destroy the enzyme by over heating it. This doesn’t change the taste or texture of the butter. It does change the nutritional value of the butter though. So your not out of luck. It is good to invest in a dehydrator if nutrition is paramount, which for most this is the case.

  122. Jennifer says:

    Thank you so much for your nut/seed butter posting. Can you tell me, if buckwheat could be used for a seed butter?

  123. Struggling to find Safe Foods says:

    Would you please help me find the answer to a quick question? We always made our own cashew butter and loved it. However, our four-year-old recently tested positive for 6 different allergies, one of them being coconut. I see that you can use other oils, but I am not sure where to start. We have always used coconut oil for our nut butters. Which other oils would you recommend? Thank you so much!

    • Howdy an excellent question and I would suggest grape seed oil due to its lack of flavor or possible avocado oil. Good luck and Be Well!

      • Beth @ Tasty Yummies says:

        I would absolutely suggest that you do not use grapeseed oil. Grapeseed oil is a highly refined, poly-unsatured oil that is denatured, often refined using solvents and not at all a healthful food. I would opt for avocado oil or another cold pressed nut or seed oil that matches in flavor.

  124. Kayla says:

    I can’t wait to try the almond butter! I don’t have a food processor though. Would a blender work as well?

    • Beth @ Tasty Yummies says:

      If you have a high quality, high speed blender like a Vitamix or a Blendtec it should work, if you have the special jar/pitcher.

      • Héléna says:

        It works really well in a Vitamix. Just made the homemade nutella in my ”wet blade” Vitamix Jar since I don’t have the ”dry blade” one, and it worked perfectly !! Thanks a lot for your recipes !!!

  125. Janis says:

    Can I dehydrate my nuts in the oven if I do not have a dehydrator?

  126. Reuben M says:

    I live in the UK and I’m struggling to find a reasonable way to convert the volumes of nuts that your using (cups) to either metric volumes (millilitres or litres) or weight (either in ounces/pounds or grams/kilograms). A 14 cup food processor seems excessively large given that the conversion rate of 1 cup is roughly 240 ml. At almost 3.5L, that volume is about twice the operational volume of anything you can get over here and 3.3L seems drastically oversized for a maximum of 4 cups/950mL. Clearly I’m missing something but I don’t know what….

  127. Reuben M says:

    I’m assuming that it’s OK to blanch the soaked almonds before dehydrating….

  128. agnes says:

    I do not own a dehydrator, my oven only goes down to 170F and gets hotter with time. If I can’t dehydrate them, should I soak them? I’m not sure what’s the best things to do here. Some help please?

  129. Amanda says:

    Thank you very much for putting this easy to follow information available to anyone. I have made the cashew nut butter, Walnut nut butter and Nutella. Delicious. Thanks heaps

  130. Liana says:

    I realize this is an old post.
    I was wondering, during the soaking process could you add flavors at that point. Example
    Pecan pie: could I add cinnamon sticks and ginger root during the initial soaking process.
    What are the you pros/cons of trying it this way?

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.