If you love nut butters as much as I do, you’re going to love this one! I’ve created 4 easy, completely natural and healthy nut butters that will trump every store bought version! Salted peanut, maple walnut, cashew vanilla and almond cinnamon butter – do I need to say more? They’re also oil-free, refined sugar-free and gluten-free, just to have the extra benefit! 😉
When I first started out on the plant-based lifestyle, my amazing boyfriend got me the JTC Omniblend blender for my birthday. Ever since, I’ve used it every day to make delicious smoothies, nice creams and sauces. There were always a few things though that it couldn’t do because it simply wasn’t powerful enough.
Nut butters were one of those. Eventually I upgraded to the Optimum 9200A and couldn’t be happier! It not only makes the best nut butter combinations, but also delivers on those super smooth cashew cheeses, ice creams, soups and raw desserts. Make sure to check out my full review of the Optimum 9200A.
Because I was so excited about my new blender, I set up a discount code for all my amazing readers and so far you’ve been loving it! I’m amazed by all the lovely messages I got in response! If you’re looking to upgrade to a new blender, make sure to check out the discount codes for your country!
If you decide to give these healthy nut butters a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Cheers and enjoy!
- Preheat the oven to 180°C/350°F.
- Place your raw nuts on a lined baking tray and bake for about 10 minutes (make sure they don't burn).
- Let the nuts cool down completely (don't be impatient here, this step is key) and place them into your high-speed blender (not all high-speed blender are powerful enough - I use the Optimum 9200A).
- Blend the nuts on slow/ medium speed until crumbly. Continue blending until it starts getting buttery. If your blender starts smoking at any point turn it off for a minute and continue after.
- Once it reaches a buttery consistency (this might take a while), add in the additional ingredients of your choice and blend some more. If you add in the ingredients before, your butter will stay rather firm.
- Transfer to an air-tight jar and store in the fridge for 1-2 weeks
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