I’ve always wanted to learn how to make nut butter.
One day I decided to finally make it. I live in Thailand, where specialty nut butter spreads can be hard to find. So I decided to embark on this adventure of making nut butter for the first time ever. I have a blender with 1.2 horsepower, bags of fresh walnuts and almonds, Himalayan salt and some extra virgin olive oil in the fridge. I had everything I needed (but the inversion blender), so I went for it.
After learning about lectins and all their varieties from the book, The Plant Paradox, I finally knew WHY I liked nut butters so much. Lectins are described in that book as plants’ defense system. They don’t want us to eat them. So they fight back with lectins. Gluten is just one of many lectins (some say it’s technically not a lectin).
Nut Butters > Peanut Butter
Peanuts don’t have gluten naturally, but they are one of those warning list foods. They are linked to autoimmune conditions like rheumatoid arthritis. This is something someone like me battling old sports injuries and now random body inflammation, would love to avoid. I always went with organic peanut butter in the past. Skipping the “rapeseed oil” is what I always informed whoever I happened to be shopping with that day, “gotta avoid the rapeseed oils.” With my propensity for inflammation (gene marker HLA-B27), I don’t want peanut butter anymore. Not even the wholesome homemade organic kind.
My Homemade Nut Butter Recipe
So what I did was I googled how to make nut butter.
A Wellness Mama article popped up on page 1 for this nut butter recipes search, so I gave her article a quick read before seeing how easy it actually is. She gave the option to roast. Instead, I just dehydrated the nuts (after soaking them overnight) under a hot tropical sun until they were parched and dry as can be. This worked great. A dehydrator would work just as well (but I live on the equator, so no need).
For this recipe, I used almonds and walnuts. Goji berries were added to instead of dates for some low carb berry-ness. I give it a rating of 5/10 – it would be an 8 or 9 if I hadn’t over salted it.
Step 1. Soak Nuts In Water Overnight
Change the fresh drinking water you soak them in every 8 hours if you can.
I washed them and then soaked the mix of walnuts, almonds and goji berries overnight. The soak included a couple generous pinches of salt.
Soaking the almonds and walnuts reduces their phytic acid content. Even better if the water is warm. Just add some sea salt or Himalayan salt to the water for the overnight nut soak.
Step 2. Dehydrate Your Nuts
On a very side note: did you know that sunbathing your family jewels increases testosterone levels by 200%?
This picture above is what they looked like once they were fully dehydrated.
I didn’t want to use moldy nuts as that would be horrible for various health reasons, but after dehydrating them in a bit of an old-school way (on a bamboo tray dehydrator), it was time to make the nut butter.
Step 3. Blend Dried Nuts
And here is where the problem came in.
I used a high-powered blender.
I’m not sure what’s the best tool yet to create homemade nut butter or almond butter, but I know for a fact it’s not a high-powered blender.
Step 4. Keep Blending
The problem with high-powered blenders is that the dehydrated nuts get stuck to the sides and the blade just spins and spins.
You have to continuously push the nuts back inwards and this gets annoying.
I was following general guidelines I’ve heard about making nut butters.
- add some oil
So I busted out the olive oil and added 2 tablespoons before the very first blend cycle.
When it kept getting stuck and looked too dry still, I added 2 more tablespoons.
So, 4 tablespoons in total.
Step 5. Add-In More Extra Virgin Olive Oil
You can definitely taste the olive oil in the final product, although it’s not too bad.
You taste the nuts, too (yeah I know haha).
Although I think if I had used something other than a high-powered blender, then I could have used less oil.
And if I would have remembered that I soaked the nuts with water and salt, then I wouldn’t have added this much additional pink Himalayan to it because the final product was just a bit too salty.
Step 6. Add More Salt To Taste
Being on a keto diet most days of the week, I tend to eat a lot of salt. I must, because I excrete a lot of it.
I must eat a lot of salt – up to 4 grams per day because I excrete a lot of it when I’m in nutritional ketosis. Therefore, I drink a lot of water and it usually has Himalayan salt in it.
I also hit my salted water with IR light, but that’s another subject; a biohacking type one for another post.
My love of salt tampered the final product of my first nut butter attempt, but still, I actually liked the flavor of the outcome. It was delicious and salty.
Step 7. Enjoy Your Nut Butter!
So my DSLR camera doesn’t do the fancy autofocus, and the dial to focus is jammed up. This makes focusing even more of an art for a very amateur photographer using my Nikon DSLR.
Therefore, because I didn’t want to take a million photos and sift through to find the one or 2 good ones, I just took a few shots at different angles and decided close enough is good enough (focused shots) – hence the unfocused and overexposed nut butter.
I’ll get better at it, or a better lens pretty soon.
The recipe I will refine.
This one was good, but it can get even better.
I have a feeling that a high powered blender might not be the best solution for making a homemade nut butter, but it sufficed.
Keep an eye out for future nut butter recipe renditions, as I am determined to get the process down to make it better and better.
Why buy pricey organic nut butters each week when you can make them at home? One good reason… they’re not easy to make. At least not with a high-powered blender. • This is my first attempt at a homemade nut butter and I rate it a 4/10 in total nut butter factors. • Taste-wise, it wasn’t bad. Too salty, but not too bad at all. And I know it’s not full of rapeseed oil. • I soaked them overnight and added salt as this helps rid some of the nutrient absorption blocking phytic acids raw nuts have, before then hydrating them the old fashioned way, with a bamboo dehydrator sheet and some tropical sunshine – then I attempted the “nut butter”creation. • It has almonds, walnuts, some goji berries, Himalayan salt and extra virgin olive oil. It looks like I used no oil though ? • There must be a better tool for making nut butter than a high powered blender? • #NutritionAdventures #nutbutter #almondbutter #walnuts #gojiberries #healthynuts #couldbebetter
A food processor seems to be the recommended tool to make the best nut butters.
“Food processor” sounds so boring, but I will try it out.
And here she is…
The Homemade Nut Butter: My very first attempt at nut butter.
This was the best shot of the three I took at this angle with my Nikon DSLR (thank my sticky lens and sticky fingers for the artistic, “unfocused look”).
The Walnut, Almond, Goji Berry “peanut butter” alternative in all its glory.
A very crunchy, salty, and delicious homemade nut butter.
Read above if you want to see how I truly feel about this one. It was my first attempt at homemade nut butter, and although it was a success, there will be refinements made in the future.
Overall it was a good little blend of nuts and goji. Next time I will try with a few dates instead of the goji.
- Walnuts, 1 handful
- Almonds, 2 handfuls
- Goji Berries, 1 handful
- Extra Virgin Olive Oil, 4 tablespoons
- Himalayan Salt, 2 grams
- Soak the nuts overnight after rinsing them through.
- Use salt int he water to soak, and preferably warmish water
- Dehydrate the nuts fully before making the nut butter
- Put nuts in a high-powered blender (note: this is not the best tool for the job) once fully dehydrated
- Blend at medium speed and add in bits of oil at a time
- Keep pushing the ingredients back into the middle, over the blade, and blend some more
- In time, after you get tired of pushing the ingredients in the middle over and over again, you may stop and just see what the end result is.
- I liked this one a lot, BUT it was too salty and I had 1 or 2 tablespoons too much olive oil. Try to make with less oil and use salt to your taste preference.
I prefer to dehydrate naturally as an oven can affect the omega-6 to 3 ratios within the nuts unfavorably.
For more low carb keto and Paleo recipes, visit our low carb recipes archive here.
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