Make the most delicious homemade nut butter with this easy 3-ingredient recipe.
Of course it’s super easy to just go and buy a jar of nut butter at the store, but the benefits of making your own are that you can save money and also that you get a really fresh and delicious batch of nut butter. It really does seem to taste so much better than what you can buy in the store.
You can follow this recipe and substitute basically any nuts you like.We love the combination of roasted almonds and cashews. Roasted nuts process into a nut butter much more easily than raw nuts. The flavour is also really delicious with roasted nuts, however you can most definitely use raw nuts if you prefer.
So what's in it?
Nuts are one of the most magnesium rich foods. Cashews and almonds are a great way to get more magniesum through your diet, both containing high amounts of magnesium.
Brazil nuts actually contain the highest amount of magneisum so feel free to use some of these in the nut butter as well if you would like.
100g of cashews contains 250 mg of magnesium.
100g of almonds contains 260mg of magniesum.
ALMOND & CASHEW BUTTER
Gluten Free, Refined Sugar Free, Vegan
2 cups cashews
1 cup almonds
pinch sea salt
Roast the almonds and cashews in oven until golden (careful not to burn!)
Let them cool for a while before placing in a food processor
Once in the food processor, add the pinch of salt and start to process. It will start off crumbly then will start to clump and stick to the sides. Stop the food processor and scrape down the sides and then start it up again.
Keep processing until it reaches a smooth, creamy consistency. It will take different times depending on your processor but you want the texture to be soft and creamy.
Keep it stored in a glass container (covered) in the fridge for around 2 weeks.