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Raw Nut Butter

By Guy Turland and Mark Alston

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

Recipe information

  • Yield

    Makes 1–2 cups

Ingredients

2–3 cups nuts of your choice, such as peanuts, hazelnuts, almonds, pistachios or cashews
1 teaspoon raw cacao (optional)

Preparation

  1. Step 1

    Put the nuts in a food processor and process for 20–30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you’d expect, so be patient! It’s ready when the oils have released from the nuts and the consistency is like smooth butter.

    Step 2

    Stir in the raw cacao to make a delicious chocolate spread.

    Step 3

    Transfer to a glass jar, seal, and store in the fridge.

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From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
TagsCondimentPeanutNutHazelnutPistachioAlmondCashewDairy FreeGluten FreeRawVeganVegetarianQuickEasyFood ProcessorCookbooksHarper Collins
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