Yields8 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
1cupbrazil nuts (preferably raw, unsalted)
1cupcashews (raw, unsalted)
2pinchessalt (optional)
Directions
1
If your Brazil nuts are roasted and unsalted, great! You’re ready to blend. Go to step 3. If your Brazil nuts are raw, go to step 2.
2
If your Brazil nuts are raw, preheat the oven to 325 degrees F, spread the nuts on a parchment-lined baking sheet and roast for 10 minutes, tossing halfway through. Remove from the oven and let cool before blending.
3
Blend the Brazil nuts and raw cashews in a food processor until creamy, scraping down the sides as necessary. Add a pinch or two of salt, if using, and blend again until creamy.
4
Transfer the nut butter to an airtight container or mason jar and store in the refrigerator for up to 60 days or freeze for three months.
Chef's Notes
Substitutions Instead of cashews use roasted almonds or sunflower seeds.
Prep Ahead Roast the Brazil nuts ahead of time, if starting with raw, and store them in an airtight container in the refrigerator for up to three months.
Storage Store your nut butter in the refrigerator for up to 60 days or freeze for three months.
Ingredients
1cupbrazil nuts (preferably raw, unsalted)
1cupcashews (raw, unsalted)
2pinchessalt (optional)
Directions
1
If your Brazil nuts are roasted and unsalted, great! You’re ready to blend. Go to step 3. If your Brazil nuts are raw, go to step 2.
2
If your Brazil nuts are raw, preheat the oven to 325 degrees F, spread the nuts on a parchment-lined baking sheet and roast for 10 minutes, tossing halfway through. Remove from the oven and let cool before blending.
3
Blend the Brazil nuts and raw cashews in a food processor until creamy, scraping down the sides as necessary. Add a pinch or two of salt, if using, and blend again until creamy.
4
Transfer the nut butter to an airtight container or mason jar and store in the refrigerator for up to 60 days or freeze for three months.
