Step 1

If you’d like to leave your nut butter raw, skip to step #4.

Step 2

If using the oven, preheat to 350 degrees. Spread your nuts or seeds out evenly on a baking sheet. Bake for 6-12 minutes, until nuts/seeds are lightly golden. Cooking time will depend on the size of the nut/seed used – smaller seeds like sesame will take closer to 6-8 minutes. Allow them to cool.

Step 3

If using the stovetop, heat a large, dry skillet over medium heat. Add the nuts and toast for 6-12 minutes, stirring every few minutes. Again, cooking time will depend on the size of nut or seed. Allow them to cool.

Step 4

Place your nuts or seeds into a food processor or high speed blender (we prefer a food processor for this task, as it’s easier to blend and scrape the nut butter out). Start on a low speed, until the nuts/seeds are broken down to a fine meal. Turn the speed up and blend, stopping the machine to scrape down the sides as needed, until the nut and seed butter is smooth and creamy. Depending on the speed of your blender or processor, this can take anywhere from 8 to 15 minutes.

Step 5

Add a few pinches of salt, if using.

Step 6

Place your funnel over your storage jar or container (this helps to reduce spillage and mess!). Use your spatula to scrape all of the nut butter into the jar.

Step 7

At this point, the nut or seed butter will still be quite warm from blending. Leave on the counter to cool to room temperature, then store in the fridge.