Thanks to a fellow blogger I decided to make this today. It’s so simple I don’t know why I’ve never made it before! Also as I’ve done here you can use any nut’s you like, I didn’t have Peanut’s in the house so used the Cashew Nuts I’d already opened, hence it wasn’t a full packet.
I used 345g of roasted and salted Cashew Nut’s, and, that’s all you need. No added oils or additive’s or preservatives!
Add nuts to the bowl of a food processor, process on high power until creamy and smooth for about 5 minutes, stopping to scrape down the sides of the bowl if necessary.
The nuts will go through a few stages: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier nut butter. At the point the nut butter is runny, continue processing for about one more minute, making sure the nut butter is as smooth as desired.
You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage, it will last for at least a month in the refrigerator, if not eaten much sooner.
Oh by the way, why don’t you visit this clever lady, where I got the idea of making my own nut butter from 😉
http://domesticsuperhero.com/ Thanks Allyson 🙂