How To Cook ALMOND & CASHEW BUTTER RECIPE Better Than Anyone Else

Almond & cashew butter

Nut butter can be used in so many ways; with vegetables, pancakes or even meat. Try this almond & cashew heavenly butter.

Time & Nutritional data(per 100g)

Overall (15 - 20) mins Hands on (10 - 15) mins 

Total Carbs 6.8g Fiber 2.6g 
Net Carbs 4.2g of which Sugar 1.5g 
Protein 6.5g Fat 24g of which Saturated 2.4g 
Energy 255kcal carbs 6.5% protein 10% fat 83.5% 
Sodium 0.24% RDA Magnesium 21.6%RDA Potassium 10.4% EMR 

Ingredients

1 cup blanched almonds, 150 g / 5.3 oz
1⁄3 cup cashew nuts, 50 g / 1.8 oz
4 tbsp almond oil (or macadamia oil), 52 g / 1.8 oz

Step 1

Use blanched or whole almonds and cashew nuts, preferably unsalted.

Note:

You may want to try using roasted nuts, which will give a more distinctive taste than unroasted. Simply place raw nuts on a baking sheet and roast in the oven at 350℉ / 175℃ for 12 to 15 minutes, stirring once or twice to prevent burning.

Step 2

Place the nuts into a food processor and using a grating blade pulse until finely chopped.

Step 3

Pulse them a few more times adding the oil slowly.

Note:

At first, the mixture will be dry. Keep blending! As you add oil, the mixture will get creamy. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.

Step 4

Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using and whether you blend raw or roasted nuts. Spoon the butter in a glass container, seal well and keep refrigerated or at room temperature.

Note:

This recipe makes about 250 g / 8.8 oz of nut butter (8-9 tablespoons). There are 3.4 g net carbs per one tablespoon.

Suggestions

If you prefer a bit more chunky texture, you can start by blending 3⁄4 of the nuts and add the rest at the end to allow larger size pieces in.