Homemade Nut Butter

Homemade Nut Butter - The Vegetarian Family Cookbook

Makes about 1 cup

Making fresh nut butter isn’t hard to do, and is a great kitchen project to do with young children, who actually enjoy the process of shelling peanuts. Ideally, use organic nuts. Conventional brands of peanut butter (far and away the most commonly consumed nut butter) almost always contain partially hydrogenated fats and high fructose corn syrup, two unhealthy ingredients. Some brands also contain cottonseed oil, which comes from one of the most heavily sprayed crops on earth. Natural-style nut butters contain the nuts only, and are obviously a better choice, but their flavor and texture are often too intense for younger children.

1 cup shelled roasted almonds, or cashews

1 tablespoon vegetable oil (Candida Diet- Use Canola Oil)

1/4 teaspoon sea salt

1 tablespoon honey, maple syrup, or brown rice syrup (Candida Diet- ONLY USE THE MAPLE SRYUP)

1. Place the nuts in a food processor. Process until the nuts begin to hold together.

2. Add the oil, salt, and honey, and continue to process. Scrape the sides of the container from time to time, and continue to process until the nut butter is at the desired consistency.

3. Transfer the nut butter to a lidded container and keep refrigerated. For easier spreading, microwave for a few seconds before using.


Per tablespoon:

Calories: 64 Total fat: 5 g Protein: 2 g Fiber: .8 g

Carbohydrates: 3 g Cholesterol: 0 g Sodium: