Creamy, naturally sweetened, and made with just a handful of ingredients — homemade nut butter is easier than you think. Use almonds, cashews, peanuts, pecans, walnuts, or any combination you love. GoodShoog™ adds a subtle sweetness that makes this far better than anything from a jar.
Ingredients
- 2 cups raw or roasted nuts (almonds, cashews, peanuts, pecans, walnuts, or a combination)
- 2 tbsp GoodShoog™, or to taste
- ¼ tsp salt
- 2–4 tbsp avocado oil, as needed
Instructions
- If using raw nuts, spread them on a baking sheet and roast at 325°F for 8–12 minutes, stirring once, until lightly toasted and fragrant. Cool slightly.
- Place the nuts in a food processor or high-powered blender.
- Process until finely ground. Continue processing, stopping occasionally to scrape down the sides. The nuts will gradually release their natural oils and form a paste.
- Add the GoodShoog™ and salt.
- With the processor running, add avocado oil 1 tablespoon at a time.
- Continue processing for another 1–2 minutes, or until desired consistency is reached.
- Taste and add additional GoodShoog™ or salt if desired.
- Transfer to a covered container and refrigerate.
Consistency tip: For a thinner, drizzlier nut butter, use closer to 4 tablespoons of avocado oil. For a thicker spread, start with 2 tablespoons.
Nutrition Information
Per 2 tablespoons (based on almonds and 3 tbsp avocado oil; makes about 1½ cups):
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Fat | ~17g |
| Protein | ~5g |
| Usable Carbohydrates | ~4g |
| Fiber | ~3g |
| Sodium | ~50mg |
Usable carbohydrates subtract the allulose and tagatose in GoodShoog™ and count the trehalose portion as usable carbohydrate. Nutrition will vary depending on the nuts used.