Homemade Nut Butter

Total Time: 15–25 minutes
Serving Size: ~1 tablespoon
Number of Servings: ~16 (per 1 cup nut yield)
Calories & Macros (per serving):
Calories: 95 Fat: 9g Carbs: 3g Protein: 3g
(Varies slightly depending on nut type)

Ingredients

• 2 cups raw, unsalted nuts
  (choose: pistachios, almonds, cashews, or a blend like Nuttzo)

• Pinch of salt (optional but recommended)

• 1–2 tsp neutral oil (optional for smoothness – avocado, light olive, or coconut oil)

• 1–2 tsp maple syrup or honey (optional for sweetness)

• Optional add-ins: cinnamon, vanilla, cocoa powder

  Homemade Mixed Nut & Seed Butter (NuttZo-Inspired):

  Ingredients

  • ½ cup almonds

  • ½ cup cashews

  • ¼ cup hazelnuts

  • ¼ cup sunflower seeds

  • 2 tbsp chia seeds

  • 2 tbsp flaxseeds

  • 2 tbsp pumpkin seeds (pepitas)

  • Pinch of salt (optional)

  • 1–2 tsp neutral oil (optional, for extra creaminess)

Instructions

1. Roast the nuts:
Preheat oven to 350°F (175°C). Spread the nuts in a single layer on a baking sheet and roast:

• Pistachios: 5–7 minutes

• Almonds: 10–12 minutes

• Cashews: 8–10 minutes

• Mixed nuts & seeds: 10–12 minutes (watch carefully so softer nuts don’t burn)

Let cool for 5–10 minutes. Warm nuts blend better than hot or cold.

2. Blend until creamy:
Add roasted nuts to a food processor or high-speed blender. Blend for 10–15 minutes, stopping as needed to scrape down the sides. The nut butter will go through stages:

→ Crumbly → Dry ball → Sandy paste → Smooth & creamy

Be patient — this transformation is normal!

3. Adjust texture and flavor:
Once the mixture becomes creamy, you can customize it:

• Add a pinch of salt for balance

• For a silkier texture, blend in oil 1 tsp at a time

• For sweetness, mix in maple syrup, honey, or vanilla

• For a cozy twist, try cinnamon or cardamom

4. Store:
Transfer your nut butter to a clean glass jar. Store in the refrigerator for up to 1 month, or freeze for up to 6 months. Always use a dry spoon to keep it fresh longer.

Tips

• Roasting is key — it unlocks flavor and helps nuts release their oils naturally.

• Blending takes time. If your machine heats up, pause and resume after a few minutes.

• Avoid adding water — it shortens shelf life and can cause spoilage.

• For spreadable texture, don’t skip oil unless you like it thick.

• Leftover pulp? Use in baked goods, smoothies, or overnight oats.

Nut Butter Variations

Pistachio Butter: Subtly sweet and earthy. Great with a sprinkle of cinnamon or cardamom.

Almond Butter: Classic and nutty. Delicious with vanilla, cinnamon, or cocoa powder.

Cashew Butter: Creamy, buttery, and mild. Perfect as-is or with a hint of maple and sea salt.

Mixed Nut Butter (Nuttzo-style): Blend almonds, cashews, walnuts, sunflower seeds, pumpkin seeds, and hazelnuts for a nutrient-dense powerhouse. Sweeten lightly if desired.

Storage Guide

Pistachio Butter
• Fridge Life: 3–4 weeks
• Freezer Life: Up to 6 months
• Notes: May separate — stir well before using

Almond Butter
• Fridge Life: 4–6 weeks
• Freezer Life: Up to 6 months
• Notes: Gets firmer in the fridge — let sit out a few minutes before spreading

Cashew Butter
• Fridge Life: 3–4 weeks
• Freezer Life: Up to 6 months
• Notes: Naturally soft and creamy — stays smooth even when cold

Mixed Nut Butter
• Fridge Life: 4 weeks
• Freezer Life: Up to 6 months
• Notes: Store tightly sealed for best freshness

Optional Flavor Ideas

• Chocolate Protein Butter: Add 1–2 tbsp cocoa powder and 1 scoop chocolate protein

• Cinnamon Vanilla: ½ tsp cinnamon + 1 tsp vanilla

• Savory Butter: Add sea salt, garlic powder, and rosemary (great with toast or veggies)

• Chunky Version: Pulse in some chopped nuts at the end