It took a while, but way back when I decided to cut out processed foods I pretty much gave up sugar cold turkey. Let’s just say there were a few bumps in the road. Continue reading
This is not like that.
Well, it’s sort of like it but not quite. I had the idea to try and come up with an alternative to those fancy herbed butters that are so delicious. I haven’t had dairy in years, and I wanted to see if I could make a dairy-free version.
Sure, there are tons of vegan specialty butters that you can buy. But many times those butters are full of processed ingredients that aren’t any better for me than regular butter.
So I decided to go the route of making a savory nut butter. First I had to decide which type of nut to use. Almonds and peanut butter have their own distinct taste and I wanted to use something a bit milder so that you could really taste the herbs.
Cashews are pretty mild, but they can be a little grainy in texture unless you have a high-powered blender. I settled on macadamia nuts. They are mild and have a slightly buttery taste to them and come out nice and smooth when blended into butter.
I was surprised how quickly this came together and I was pleased with the taste and the spreadability. The only thing that I couldn’t really change was the color. Yeah, it’s kind of an icky brown, but sometimes the ugliest concoctions taste the best. Just trust me on this one.
A few notes about the recipe. You don’t have to roast the nuts, but it adds a nice depth of flavor to the savory butter. Raw nuts will give you a lighter, more appealing color. Don’t worry about the coconut oil giving this butter a coconut-y flavor, it’s just to help the butter set in the fridge and spread nicely on things like bread.
- 2 cups raw macadamia nuts
- 2 tsp roasted garlic
- 2 tsp coconut oil, melted
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- Preheat oven to 350 and spread the macadamia nuts on a large baking sheet in an even layer.
- Roast the nuts for 10 minutes and then transfer to a blender or food processor immediately.
- Blend the nuts, scraping down the sides as needed, until you have a smooth and drippy butter. It should be almost liquid like.
- Add in the teaspoons of coconut oil and the 1 tsp of salt and blend until combined.
- Add in the garlic and the rest of the seasonings and blend until completely combined. Taste and adjust any seasonings as needed.
This will obviously not act the same way as real butter, as in it won’t melt. But it does add a nice salty, herby, and fatty quality to whatever you use it on. And really, who doesn’t like things that are salty, herby, and fatty?
Keep this in an airtight container in your fridge and let it warm up a few minutes before you use it so it spreads easily. And there you have it! Your own savory spread that you didn’t have to pay top dollar for! Enjoy!
You guys. This almond butter. When I found out that I would have access to a Vitamix for a few days the first thing I knew that I wanted to make was some kind of nut butter. I am a nut/seed butter junkie and I have some form of it everyday. The down side to this addiction is that it can get a little pricey. For some reason people seem to think that you need to add a bunch of ingredients to nut butter when in reality all you need is nuts and a little salt. You would think that the versions with less ingredients would in turn cost less but alas they are more expensive. Now I can still find peanut butter and almond butter for a decent price, but I can’t indulge in all the other awesome nut and seed butters out there unless there is a big sale.
It a lot more cost-effective to make your own nut butter, but I sadly do not have the proper equipment to do this. I tried once to do it with my food processor and I’m pretty sure I almost blew it up. That wasn’t the case with the Vitamix. In less than five minutes I had wonderfully creamy almond butter. It was magical.
I didn’t want to just do a regular nut butter for you today, I wanted to make it a little special. Celebrate high-powered blenders, ya know? So with just a few easy steps you can have this tasty honey (or maple) roasted almond butter to put on everything. And if you’re like me, you WILL put it on everything. Toast, oatmeal, celery, spoons, fingers…. Anywho, onto the recipe!
Honey Roasted Almond Butter
- 2 cups raw almonds
- 1/3 cup honey or maple syrup to make vegan
- sea salt
1. Pre-heat oven to 375. Place almonds in a large bowl. In a small saucepan over medium heat, warm the honey or maple syrup for a few minutes. Constantly stir and make sure that you don’t let it boil. You just want to heat it up to a nice pourable consistency.
2. Pour honey/maple syrup over your almonds and stir to coat. On a baking sheet lined with parchment paper, spread out the almonds into an even layer. Sprinkle with a little sea salt and place into the oven.
3. Bake for 10 minutes. Remove and shake the almonds a little to move around and place back in the oven for 5 to 10 minutes. Make sure you watch the almonds carefully so they don’t burn. You want them to be a nice golden brown not black.
4. Once done remove from oven and let cool for a few minutes. Once cooled, place all the almonds into your blender or food processor. Depending on the kind of blender you have this could take a few minutes and you might have to stop and scrape down the sides a few times. Just be patient and soon you’ll have a smooth and creamy nut butter.
That’s it! A few simple ingredients, a few easy steps, and you have yourself a nice treat! Make sure you store it in an airtight container and it should last you a week if kept in the fridge. Now go find things to eat with your almond butter. Remember fingers work just as well!