How-to Make Homemade Nut Butters



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.


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.


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.




  • 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 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


  • 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.




Different nuts, spices and flavors.


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.


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.



  • 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.**


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.




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.



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.

Source:   Tasty-yummies


By |2016-12-07T13:12:38+00:00November 11th, 2014|Categories: Recipes|Tags: , , , , , , , , , |1 Comment

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  1. admin 07/12/2016 at 13:09

    hi look great !!!

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