Make It Yourself: Nut Butter

Whizzing up a batch of peanut, almond, or (nut-free) sunflower butter at home takes all of four ingredients, a food processor, and five minutes. And you skip the excess sugar and salt, added fats, and high price tag that can come with even the natural supermarket versions. Our recipe has a touch of agave nectar for balance and coconut oil to keep it spreadable. You can even add a splash of vanilla if that’s your jam. Got deep convictions on chunky versus creamy? Pulse sparingly or keep the machine running for silky smooth.

nut-butter
Photo by Jennifer Causey
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  • Makes 1 cup
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 239.14 calories
    • Fat 21.49 g
    • Sat Fat 4.22 g
    • Cholesterol 0 mg
    • Sodium 121.04 mg
    • Protein 7.23 g
    • Carbohydrate 7.92 g
    • Sugar 2.34 g
    • Fiber 3.76 g
    • Calcium 92.49 mg
Whizzing up a batch of peanut, almond, or (nut-free) sunflower butter at home takes all of four ingredients, a food processor, and five minutes. And you skip the excess sugar and salt, added fats, and high price tag that can come with even the natural supermarket versions. Our recipe has a touch of agave nectar for balance and coconut oil to keep it spreadable. You can even add a splash of vanilla if that’s your jam. Got deep convictions on chunky versus creamy? Pulse sparingly or keep the machine running for silky smooth.

Ingredients

  1. Check 2 cups lightly toasted unsalted nuts or sunflower seeds
  2. Check 2 tablespoons coconut oil, at room temperature
  3. Check 1 teaspoon light agave nectar
  4. Check ½ teaspoon kosher salt

Directions

  1. Combine nuts, coconut oil, agave, and salt in the bowl of a food processor and process, scraping down sides of bowl as needed, until very smooth (this might take up to 3 minutes, so be patient). Transfer to a resealable container and store in the refrigerator for up to 1 month.