Homemade almond/cashew butter

I'll admit it, I'm a almond butter girl on a peanut butter budget, so when I read something about making my own nut butters at home, I did a backflip in my head. I can get raw nuts here in Oslo fairly inexpensively, whereas a tiny jar of almond butter sets me back about $8. If it's possible to make my own for half the price, it's a no-brainer for me. A quick Google search confirmed that I was not the first person to have this idea, so who better to let guide me than a gal called Heather with a blog called 'Heather Eats Almond Butter'? So, if you're tired of paying too much money for nut butters that are older than 10 minutes, look no further. You're going to need whatever nuts you want to use. I used cashews and almonds. I didn't measure, just used enough to cover a baking sheet:

I popped them into the over to roast them. Roasting brings out a really lovely flavor and depth to the nuts, and the aforementioned Heather said the roasted nuts tend to butter up quicker than the raw. I almost burned them, so remember to keep an eye on them:
Put your roasted nuts into your food processor:
Put the lid on and turn the processor on high. You'll get alot of noise and a nut powder first, but keep the machine going, turning it off every now and then to scrape down the sides. Depending on your food processor, this can take anywhere from 9-12 minutes.



Soon you will be rewarded with a gorgeous creamy nut butter:
The sky is the limit as for flavors. You can keep it plain, as alone it has such a glorious depth to it, or you can add maple, chocolate, cinnamon or whatever!

The nutritional benefits of fresh nut butters are too numerous to list here, but this is one thing that is a staple for me in a paleo/primal way of eating. It's also low on the glycemic index, so my blood glucose never spikes when I eat it.

What are you waiting for?? Go and make some homemade almond/cashew butter!