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### **Stop Buying These at the Store: 6 Nut Butters You Can Make at Home**
Nut butters are a staple in many kitchens—whether you spread them on toast, add them to smoothies, or use them as a dip for fruits and veggies. However, store-bought nut butters can be packed with added sugars, oils, preservatives, and artificial flavorings that detract from their natural goodness. Why not skip the store and make your own at home? It’s easier than you think and, best of all, you control what goes in your nut butter.
Making your own nut butters at home gives you the freedom to experiment with flavors, choose your preferred ingredients, and avoid unwanted additives. From classic peanut butter to creative flavors like cashew and pistachio, here are **6 nut butters you can make at home**—and they’ll taste better than anything you can find on the shelf.
### **1. Classic Peanut Butter**
Let’s start with the most popular nut butter of them all—**peanut butter**. Whether you prefer it creamy or chunky, homemade peanut butter is quick and easy to make, and it tastes far better than store-bought versions.
#### **Ingredients**:
– 2 cups roasted peanuts (unsalted)
– 1–2 tablespoons honey or maple syrup (optional)
– 1–2 tablespoons peanut oil (optional, for smoother consistency)
– A pinch of salt (optional, depending on the saltiness of the peanuts)
#### **Instructions**:
1. Place the roasted peanuts into a food processor. Process for 2-3 minutes, scraping down the sides as needed.
2. Continue processing until the peanuts turn into a smooth paste. If you like chunky peanut butter, add an additional 1/4 cup of peanuts and pulse to combine.
3. Add a pinch of salt and honey or maple syrup to taste, then process again.
4. If the consistency is too thick, drizzle in some peanut oil until you reach your desired texture.
**Tip**: Store in an airtight container in the fridge for up to 3 weeks.
### **2. Creamy Almond Butter**
Almond butter is a fantastic alternative to peanut butter, offering a rich, creamy texture and a more delicate flavor. It’s packed with healthy fats, protein, and vitamin E—making it a nutrient-dense addition to your diet.
#### **Ingredients**:
– 2 cups roasted almonds (unsalted)
– 1 tablespoon honey or maple syrup (optional)
– 1 tablespoon almond oil (optional for creaminess)
– A pinch of salt (optional)
#### **Instructions**:
1. Add the almonds to a food processor and blend. Initially, the almonds will break down into a coarse meal.
2. Keep processing for about 5-10 minutes. Eventually, the almonds will release their oils and transform into a smooth, creamy butter.
3. Add honey or maple syrup for sweetness, and a pinch of salt to enhance the flavor. Blend again until smooth.
4. For extra creaminess, add a little almond oil if needed.
**Tip**: Store in a jar at room temperature for about a week or in the fridge for up to 3 weeks.
### **3. Cashew Butter**
Cashew butter is a creamy, slightly sweet, and buttery alternative to traditional nut butters. It’s naturally softer than other nut butters, making it great for spreading or drizzling over fruit and snacks.
#### **Ingredients**:
– 2 cups roasted cashews (unsalted)
– 1 tablespoon coconut oil or cashew oil (optional, for extra smoothness)
– A pinch of salt (optional)
#### **Instructions**:
1. Place the roasted cashews in your food processor and process for 3-4 minutes.
2. Cashews release their oil relatively quickly, so continue processing until it becomes smooth and spreadable. You can stop here for a creamy texture, or pulse for a few more seconds if you prefer it slightly chunky.
3. Add a pinch of salt and coconut oil if you want a richer flavor. Continue blending to combine.
4. Once smooth, transfer to a jar or container and store.
**Tip**: Cashew butter stays fresh for about 2-3 weeks in the refrigerator.
### **4. Hazelnut Butter**
If you’ve ever had Nutella and wondered why you can’t enjoy hazelnut butter without the added sugar and preservatives, this homemade version is for you! It’s rich, nutty, and perfect on toast or in baking recipes.
#### **Ingredients**:
– 2 cups roasted hazelnuts (skin removed)
– 1 tablespoon coconut oil or hazelnut oil (optional)
– 1 tablespoon honey or maple syrup (optional)
– A pinch of salt
#### **Instructions**:
1. First, remove the skins from the roasted hazelnuts. This can be done by rubbing them between a kitchen towel or placing them in a food processor for a few pulses.
2. Add the hazelnuts to a food processor and blend. You’ll need to stop and scrape the sides of the bowl as you go.
3. After 5-7 minutes, the hazelnuts will release their oils and form a smooth paste. Add salt and sweetener, if desired, and blend again.
4. If the butter is too thick, add a bit of hazelnut oil or coconut oil to reach your desired consistency.
**Tip**: Hazelnut butter can be stored in the fridge for up to 3 weeks.
### **5. Pistachio Butter**
Pistachio butter offers a slightly salty, creamy flavor that pairs wonderfully with both sweet and savory dishes. It’s full of healthy fats, fiber, and protein—making it a great addition to smoothies, granola bars, or simply enjoyed on toast.
#### **Ingredients**:
– 2 cups shelled roasted pistachios (unsalted)
– 1 tablespoon coconut oil (optional)
– 1 tablespoon honey or agave syrup (optional)
– A pinch of salt (optional)
#### **Instructions**:
1. Add the pistachios to a food processor and blend. It will take a few minutes for the pistachios to break down into a creamy butter.
2. If you want a smoother texture, add a little coconut oil.
3. Add honey or syrup for sweetness and a pinch of salt to bring out the flavor. Blend until smooth and creamy.
4. Transfer to a jar and enjoy!
**Tip**: Pistachio butter is best stored in the fridge and can last for up to 3 weeks.
### **6. Macadamia Nut Butter**
Macadamia nuts are known for their rich, buttery flavor, and when made into butter, they offer a luxurious spread that’s perfect for toast, pancakes, or just eaten by the spoonful. It’s high in heart-healthy monounsaturated fats and has a naturally creamy consistency.
**Ingredients**:
– 2 cups roasted macadamia nuts (unsalted)
– 1 tablespoon macadamia nut oil (optional)
– A pinch of salt (optional)
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