Cinnamon Almond & Cashew Butter (Refined Sugar-Free)

nut butter 2

I love ALDI. Practically everyone knows that. I love the fact we can get in and out in under 25 minutes due to the fact that I know where everything is, and I can build my grocery list based on the store layout (don’t act surprised). They carry a lot of organic produce, gluten-free products, and I always find something new- like extra virgin olive oil from Greece, or grass-fed bison. However, today I was disappointed to find that their only almond butter option contains both cane sugar and palm oil. Womp womp.

I have a fancy pants Vitamix that I love using for smoothies and soups, but I’ve been afraid that an attempt to make my own nut butter would result in a burnt out engine. Standing in the aisle condescendingly shaking my head at that jar of refined-sugar full almond butter, I decided it was time to give it a go.

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In order to make nut butter at home, you’ll need either a fancy pants blender or a food processor. I would say that any blender is fine, but I don’t want you cursing my name if its motor can’t handle nut butter 🙂 If you do use your food processor, the time it takes to get to nut butter consistency may vary.

A couple things to note; roasting the nuts at a low temperature before blending is an important step that you shouldn’t skip, because it brings out the oils in the almonds and cashews, making it easier to blend into butter. You can also adjust this recipe to use all almonds or all cashews if you want. I like the blend because the almonds lend a lot of flavor while the cashews are creamier, and make the butter easier to blend. However you choose to combine, just be sure to stick to the ratios below.

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Cinnamon Almond & Cashew Butter

Makes about 3 C of nut butter

2 c raw unsalted almonds

1 c raw unsalted cashews

2 t melted coconut oil

2 t kosher salt

2 t vanilla

1-2 t cinnamon (optional)

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Method:

Preheat oven to 250°. Spread nuts in single layer on rimmed baking sheet and toast in oven for 10-15 minutes, until they are warm to the touch. Remove baking sheet from oven. Add nuts to blender or food processor and blend at 30 second intervals.

Tip** If your blender starts to smell like it’s overheating, give it a break for a minute before blending further. Try starting with a lower power setting and increasing as you go.

As you blend, you’ll notice the nuts change to a flour-like consistency, and then start to stick together and change into butter consistency (this took about 5 minutes in my Vitamix). If mixture is too dry, add melted coconut oil and continue to blend.

When nut butter is smooth, add salt, vanilla, and cinnamon if desired, and blend for an additional 30 seconds. Store refrigerated in airtight container for up to two weeks. Enjoy!

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