Nut Butters

Ingredients

For the hazelnut butter

• 130 g/1 cup hazelnuts, skins removed
• 1 tablespoon neutral-tasting oil, such as grape seed oil or sunflower/safflower oil
• 1 teaspoon pure vanilla extract
• pinch of sea salt
• 2 tablespoons unsweetened cocoa or cacao powder (optional)

For the cashew butter

• 240 g/2 cups raw cashews
• pinch of sea salt
• 1 tablespoon neutral-tasting oil, such as grape seed oil or sunflower/safflower oil

Method

To make the hazelnut butter

Process the hazelnuts in a food processor or high­speed blender for 8-12 minutes, depending on your machine. First you’ll get a fine powder, but continue blending until you get a denser, softened nut butter.

Add the oil, vanilla, salt and cocoa or cacao powder (if using) and process to combine for 2-4 minutes until smooth. Depending on your food processor or blender, the consistency may vary.

Store in the refrigerator in an airtight jar for up to a month.

To make the cashew butter

Preheat the oven to 180°C/350° F/gas mark 4.

Place the cashews on a baking sheet in a single layer and bake in the preheated oven for 6-9 minutes until lightly toasted. Keep an eye on them to make sure they don’t burn.

Allow the cashews to cool completely before transferring to a food processor or high-speed blender. Add the salt and blend. Once you have a rough paste (after 6-7 minutes of blending), slowly add the neutral oil while the blades are going. Blend for 8-12 minutes in total, possibly more, depending on your machine. Have patience, you will get a nut butter eventually. You’ll have to scrape down the sides a few times, to make sure everything is getting incorporated.

Store in the refrigerator in an airtight jar for up to a month.