Ingredients
Directions
Preheat oven to 350 degrees F.
Spread the cashews, almonds and pecans out evenly on a baking sheet.
Roast for 10 minutes, tossing halfway through.
Allow to cool until warm (keeping them slightly warm just before adding them to the food processor will help to release their natural oils).
Transfer to a food processor and blend until creamy. This will require blending for a minute, scraping down the sides of the blend and mixing the nuts with the spatula, then blending again. You’ll do this 3–4 times until creamy for a total of 4–5 minutes.
Once the nut mixture is creamy, add the cinnamon and salt, if using. Blend again.
Taste for additional flavor of choice (more cinnamon or other ingredients as noted in Chef’s Notes below).
Makes approximately 12 ounces. Store in a mason jar or other toxin-free container.
Chef's Notes
Substitutions
Substitute other nuts in place of almonds, cashews or pecans, such as Brazil nuts, hazelnuts, or macadamia nuts.
Nut-free
Use sunflower seeds in place of the nuts, except roast the sunflower seeds at 225 degrees F for 25 minutes (instead of 350 degree F for 20 minutes).
Enhance its natural sweetness
Add 1–2 tablespoons of date paste or other natural sweetener of choice.
Add more nutrition and flavor
Include 1–2 teaspoons of your favorite adaptogen powders like maca, matcha, or mushroom.
Add 1–2 tablespoons of chia, hemp, or flax seeds.
Add vegan and fair or direct trade chocolate chips for a sweet treat.
Prep Ahead
Roast the nuts ahead of time and store in an airtight container in the refrigerator for up to two weeks before making the nut butter. Allow them to return to room temperature before making your butter.
Companion Recipes
Spread on top of Banana Chocolate Chip Millet Muffins.
Add to the Strawberries and Cream Smoothie Bowl.
Smear on top of the Red Velvet Pancakes.
Storage
Store your nut butter in the refrigerator for up to 60 days or freeze for three months.
Ingredients
Directions
Preheat oven to 350 degrees F.
Spread the cashews, almonds and pecans out evenly on a baking sheet.
Roast for 10 minutes, tossing halfway through.
Allow to cool until warm (keeping them slightly warm just before adding them to the food processor will help to release their natural oils).
Transfer to a food processor and blend until creamy. This will require blending for a minute, scraping down the sides of the blend and mixing the nuts with the spatula, then blending again. You’ll do this 3–4 times until creamy for a total of 4–5 minutes.
Once the nut mixture is creamy, add the cinnamon and salt, if using. Blend again.
Taste for additional flavor of choice (more cinnamon or other ingredients as noted in Chef’s Notes below).
Makes approximately 12 ounces. Store in a mason jar or other toxin-free container.
