nut butter

A step-by-step guide for how to make your own nut butter. An easy and delicious way to save money, create your own blends, and enjoy nut butter at home!

How To Make Nut Butter

salt

Vanilla extract ((to taste))

Hemp seeds

Flax seeds

Chia seeds

butter

Chocolate

Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown.

If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).

Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.

Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).

Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and our Super Seedy Sunflower Butter!

https://www.youtube.com/watch?v=MPi5ufIYY-g

Check out our step-by-step guide for how to make your own nut butters. An easy and delicious way to save money, create your own blends, and enjoy nut butter at home!

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How to Make Nut Butter | Minimalist Baker Recipes

For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together.

Creamy Vegan Hot Chocolate

vegan semisweet chocolate chips (about 2 ounces)

vegan unsweetened cocoa powder

creamy nut

kosher salt

unsweetened nut or grain milk,

sugar

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1 1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1 1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Cauliflower Tacos

green chile (such as serrano), finely grated

garlic clove, finely grated

lime juice

Kosher salt

garlic cloves, finely grated

cumin

smoked paprika

cauliflower,

6"-diameter corn tortillas

white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Bon Appétit

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

<p>This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.</p>

Vegan African Peanut Stew with Sweet Potatoes

olive oil

onion,

garlic, finely minced

ginger

tsp crushed red chili pepper

tomatoes

peanut butter (or almond butter

tsp dried coriander (optional)

vegetable broth (or water)

sweet potato (about 1 lb), peeled and diced

kidney

½ cups frozen peas (or frozen/canned corn)

hearty leafy greens (spinach, arugula, kale, collard)

Salt and pepper

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Hi Angela,

Yes, canned black beans are extremely hard to find! They do sell them at Harris Farm Markets at Broadway Shopping Centre and i've heard that Fiji Market on King Street in Newtown also sells them.

I've never made something like this with the PB, but wow, this recipe totally surprised me! I doubled it, included the black beans (as they are easy to find in the US) and added lots of spinach and a whole bag of frozen peas to the mix. I was going to make quinoa to serve it over but it's perfect without. And this was such an easy meal to make! Thanks for the delicious recipe!

This was so delicious and easy to make! I didn't see when to add the ginger, so I just used my best judgement. Maybe I missed it?

This was delicious. I used a combination dried black beans and dried kidney beans. Will definitely make this again and shared this recipe with our Facebook fans as well. Thank you, Angela.

I made this for dinner tonight and it was so amazingly delicious! The only changes I made were to replace half of the peas with okra and to add millet.  I used 1 cup of millet and an extra 3 cups of water to cook the millet (added when the sweet potatoes were put in).

Thanks for another wonderful recipe. (:

Another Masterpiece. I really loved the sauce and the multi-level taste - the subtlety of the chilli. My bf's also in love with it.

I didn't have spinach but I added rice on the side + sprinkled a bit of lime. Super yummy. 

You are making my vegan cooking life really interesting &amp; way easier :))) Thanks!

I just wanted you to know how much I love your website and  I loved this recipe.  I made a batch of it up and even my non-veggie husband loved it.  I made a big batch of this and put it in freezer containers and grab for a quick lunch at work.  It tastes just as amazing from the freezer state than it did on the day I made it!  This has to be my all time favorite recipe.  I also loved the mexican quinoa casserole dish that you had on here.  I also freeze that. Since I'm the only vegetarian in the family I'm learning to fill my freezer full of meals for just me, and I am finding that my hubby is raiding my meals because they taste so good.  Thanks so much for all you do!  I really appreciate you!!!  Not to mention I have several cookbooks and I keep coming to this site as I know it's good stuff.. we must have the same taste preferences.. numminess!!

Just made this and I love it. I used stewed tomatos since it is what I had on hand and actual red chili peppers. I also added 2 t yellow curry and it made it soooo good.

Thanks for a delicious recipe. I cooked this today and shredded some coconut over the dish before serving :) Great stuff and super easy!

Hi Angela! I just found your web site while looking for a recipe for peanut stew. I'm making it right now and I can't stop myself from tasting and tasting (it's got another 5-10 minutes and then we're eating!! 

Thanks so much. This web site is AMAZING.

This recipe is simply wonderful. Today is the typical damp winter day in New York City and this is the perfect meal to make it all seem so much better. 

Thank you so much for sharing this.

Bob

A healthy, tasty &amp; very appetizing dinner, A big bowl for me, please! xx

Thank you for a unique and yummy recipe! I made this stew a while ago when I was iced in due to polar vortex madness. I went online searching for a soup I could make with the ingredients I had on hand, and this is what I found. 
I made a couple of modifications- I was really craving an extremely thick, rich, hearty stew after being out in the snow with my dogs all morning, so I tripled the amount of peanut butter and used a can of kidney beans and a can of black beans. It was delicious and filling, but next time I make it I'll try following the recipe exactly.
I really like your site- lots of recipes I'm planning to try. Tonight's dinner is going to be broccoli and potato soup!

Okay, so something came up ad I couldn't make it when I wanted to; however, I just made it tonight and it came out great. Good recipe. I didn't use ginger because I'm not a fan of it. But I had some vegetable broth lying around.I made a big pot of it to eat on all week. I"m a poor single guy, so this helps save money on food. Anyway, thank for this recipe. I''m going to try some others soon.

This was a real hit with the family.  At the first two bites they weren't certain, but on bite three everyone declared it to be a winner.  Next time (and there will certainly be a next time) I'll make it a tad spicier.

I really love this recipe because it is so full of goodness. There are a couple of modifications that I tried that worked. I used home made vegetable broth. This is the recipe I usually use: http://allrecipes.com/recipe/basic-vegetable-stock/. A little time consuming, but really makes for a fresh tasting soup. The left over veggies from making broth make a great, light and cleansing side dish to meat or beans. If you use this vegetable broth you don't need to add as much garlic or onions. I also made fresh beans instead of canned. This will reduce the sodium/gas in the soup and cheaper! Lastly, I love the thickness of this soup, but if you want to make it stretch further, it still tastes amazing.  Those peanut and ginger flavors are intense! You could add one more cup of vegetable broth (or more).

Hi there,

went on a cooking spree last night and prepared this stew and the Quick and &amp; Easy Indian Quinoa Curry to re-stock my freezer.
Both were absolutely delicious! 

I stuck to the recipe pretty much, using black beans, corn, kale &amp; sun flower and peanut butter. Never in a million years I would thought to combine these ingredients and get something this tasty - so thanks for the recipe.

Furthermore, it was my first time using fresh kale...even though kale stew is a popular dish in Germany, I'd never tried fresh one. Hm, it even works as a salat...never would have guessed.

So far I haven't tried anything from your blog that I didn't like, so I'll definitely be back:-)

I made this with corn instead of peas, kale for the greens, and a mix of butters (peanut and sunflower). It was AMAZING! I only wish the habanero I used in place of the chili flakes was hotter, I feel like the delicious richness could really take the heat. Look forward to making this again.

I made this for lunch today.  We loved it!  I had to use cumin, and added a teaspoon of pure New Mexico red chili. Almost made it too spicey but hubby loves it hot.    Will be great winter stew.  My kitchen smelled wonderful!

New to the whole food plant based diet and cooked my first six things one Sunday. I didn't pick this recipe, but our of everything I've cooked so this is my favorite! So yummy and guilt free, making it again tonight! Thanks muchly!! Best - Spence

I made this recipe yesterday for dinner and loved it!  I did not change anything.  It was not time consuming and I will have leftovers for the next couple of days.  Thank you for providing this recipe.  I'll definitely make it again!

Omg!!! I'm new too vegan and found your site and LOVE it!!! cooked this tonight and its amazing! yum thank you can't wait to cook more of your recipes xx

Hello! Just made this tonight and loved it - so did my carnivorous husband!  Thanks for sharing!

Perfect hearty wintertime recipe. I put the stew over a bed of rice vermicelli--sooooo good.

Will have to give this a go thank you.  If you haven't tried the African Peanut Stew from  "Oh She Glows" by Angela Liddon, it is an absolute MUST.  Similar ingredients....been making it in bulk for years now and have tried lots of variations but nothing beats this version.  Give it a go!

Stumbled upon this recipe on reddit last year and made it. Then I made it again, and again..
I've probably made this about 20 times by now. It's the most delicious stew I've ever had! Can't get enough!

Thank you so much..I came across your site a couple days ago and pinned this recipe. I made it for lunch today, and it is so delicious and satisfying! I used a can of 6 bean medley as that is what I had in my pantry, and all natural crunchy peanut butter so it added a bit of crunch. YUM! And so easy., I have no excuse not to eat healthy! Now, what to make next from your site? Everything looks delicious..lol

Really enjoyed making this, lovely dish. Got a great photo of my version if you'd like to see it?

Absolutely delicious, thank you. Am going to make this for the second time again and am very excited!

Just made this.. and wow, I love it. I needed to expand my vegan based repetoire especially when I have a bunch of meat eaters over for dinner and I want to ensure they don't feel their missing out! Thanks for posting :)

I just finished eating the leftovers for lunch! I stumbled across your blog just yesterday, and decided to give this recipe a go. I just have to say it was absolutely amazing! and filling! Thank you so much! I will be trying more of your recipes now!

made this unexpectedly last minute for a vegan friend, what a success! making it regularly now. I prefer less peppers, I find it over powers the peanut taste. I also add crushed cashews on the top, at service time, and serve the stew on a bed of couscous! yum!

Made this Tiga Diga Na last night. (I spent some time in Mali, West Africa where this dish originates.) Used a little fennel and cumin because I was out of coriander. Used arugula because I was in that mood (spinach can overwhelm this dish) and black beans though it looks good with the kidney beans here. I used both peas and corn. I remembered later that we used to add carrots to this dish. I had not made it in years though I used to make it regularly prior to being vegan. I also added a little cinnamon and sprinkled it with unsweetened coconut. Forgot to make a grain. Will do that today. This recipe goes lighter on the tomatoes. I used to make it with a bunch of plum tomatoes and tomato paste but this version really let the peanuts live. Thank you. It was easy and my spouse really enjoyed it.

This recipe is so good!!!!  I made it years ago, and have had a taste for it since. So glad I was able to find it again.

This recipe is amazing! So easy to make, using ingredients you probably already have, and in no time at all. I used froze peas, frozen spinach and kidney beans as my options. I added the kidney beans at the same time as the potato straight from the can because they needed cooking and it worked perfectly! Didn't need to add any salt or pepper because it tasted so good already! Thank you so much, this is definitely going to be a regular dish now!

We made this over the weekend and served it with brown rice. Absolutely delicious. Might top it with some toasted coconut next time, but it was really excellent as written. Thanks!

A delicious two-ingredient homemade pistachio butter recipe along with pistachio butter uses and flavour combinations! This includes using it as a delicious spread on toast, mixing it into baked goods or even preparing a batch for a DIY gift

Homemade Pistachio Butter

pistachios (raw shelled)

tsp salt

To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.

Leave them to cool entirely before the next step.

Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *

Once you&#039;ve reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly. 

This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months. 

https://content.jwplatform.com/videos/IpAkVoiX.mp4

A delicious two-ingredient homemade pistachio butter recipe with pistachio butter uses and flavour combinations! Perfect for spreading on toast, mixing into your baked goods or preparing as an edible gift

Simple Homemade Pistachio Butter

If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.

Power Butter

Tbsp. virgin coconut oil

raw pumpkin seeds (pepitas)

sesame seeds

Tbsp. chia seeds

almond butter

Tbsp. maple syrup

Aleppo-style pepper

Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds  and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

A delicious ONE ingredient homemade hazelnut butter recipe that is both cost-efficient in comparison to its store-bought counterpart but also super delicious. Plus, this blog post also includes flavoured hazelnut butter options, the various health benefits of hazelnuts &amp; hazelnut butter uses! - From including within baked goods to using at as a drizzle or spread and many other suggestions!

Homemade Hazelnut Butter

hazelnuts (raw)

To begin, roast the hazelnuts in the oven at 165ºC (fan assisted) for 15 minutes. Leave them to cool till warm-to-the-touch.

Remove the skin from the hazelnuts. To remove the skins you can either simply scrunch them in your hands or bunch them up within a clean towel and rub between your hands. The skins will fall off the roasted nuts fairly easily, this way as the friction of the nuts rubbing together will cause the skins to loosen. 

Blend them in a high-speed processor/blender. It&#039;s best to do so at intervals so the nuts (and machine) don&#039;t overheat. The longer you blend the runnier the nut butter consistency will be. For a smooth runny hazelnut butter, blend for about 15 minutes with breaks every 2-3 minutes.

Once the hazelnut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months or at room temperature for around a month.

https://content.jwplatform.com/videos/39PQDq9G.mp4

A delicious ONE ingredient homemade hazelnut butter recipe with flavoured hazelnut butter options, health benefits of hazelnuts &amp; hazelnut butter uses!

How to make Homemade Hazelnut Butter

Easy Small Batch Homemade Cashew Butter {Raw, Vegan}

 Homemade Cashew Butter {Raw, Vegan}

raw cashew halves (roasted will work – see notes)

sea salt

To make it more creamy, first grind your cashews in a blender then transfer to food processor. This is not necessary but I find that the cashew blend better that way.

Add you seasonings then blend in food processor. 5 minutes at a time for about 15 -20 minutes.

After blending for 5 minutes, scrape the sides of the processor and mix, let the processor cool then begin blending again for another 5 minutes

It usually takes about 15-20 minutes unless you have a high powered food process. If you&#8217;d like a creamier texture, just add a tbsp of oil during the last 5 minutes of processing.

Once smooth, spoon into a glass jar to store or just eat right away! haha.

Love this so much more than the store bought kinds I have tried!

One of the easiest recipes I've ever made. And now I'm addicted!!

Love this! So much better than any store bought.

This is really amazing! I had no idea that making cashew butter was this easy!

I made this homemade cashew butter with cinnamon for the first time. It is the bomb! I will never buy store bought again. I believe it is much more cost effective to make your own as well. It was super quick and easy to make in my Cuisinart food processor. Clean up was much easier than a blender. I'm still a peanut butter girl at heart, but this sultry and smooth cashew butter spread on a sprouted whole grain english muffin with berries for breakfast, or really anytime, really satisfied my taste buds. Thank you Lindsay! Congratulations on your successful business! :)

I’m going to make my own cashew butter using your recipe. In the last year at my grocery store (major east coast chain) the price has gone from $5.99 for 12 oz to just recently $7.69 for 12 oz!! Time to get my Oster blender out that crushes ice to make this easy adaptable recipe! Thanks so much! Report on results to follow!

I just made this and it is amazing! I will never buy store bought again! I made in food processor but may try in my vitamin next time. I roasted raw cashews for 10 minutes to bring out their natural oils and added them to food processor with one tsp of maple syrup and vanilla. Next time I’ll try coconut sugar and cinnamon! Thank you so much for this recipe!

Was recently gifted some Raw Organic Cashews and I love Cashew butter. Found your recipe and history was made. I will never buy the commercial product again! Perfect my friend, perfection.

Came out perfectly.  It got light and creamy the longer I ran the Cuisinart.

https://www.youtube.com/watch?v=gbQD2qA_HlE

Did you know that some nut butters can contain gluten and refined sugars? Yes, read the labels! I once found wheat flour in a jar of peanut butter and peanuts. There could also be hidden sugars that contain wheat, like barley malt. 
Just another reason why I am sharing this EASY HOMEMADE CASHEW  BUTTER. You'll be hooked on the the homemade version.  I also like to make a variety of different flavors, my favorite flavor in the video. Cinnamon Sugar Cashew Butter that's refined sugar free, vegan, and gluten free! Homemade cashew butter than you can make over and over again! 

Full printable RECIPE -- https://www.cottercrunch.com/easy-homemade-cashew-butter-raw-vegan/

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How To Make Homemade Cashew Butter

This is an indulgent-tasting snack, or after lunch treat. Full of protein from the nuts, minimal sugar but with some dark vegan chocolate, for that chocolate-lovers kick. As they are flourless they have a brownie (well, blondie in this case) like texture, and the blueberries give an extra fruity sweetness.

Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)

blueberries

maple syrup / coconut nectar / coconut sugar

water

(75 grams) vegan dark chocolate, chopped

(75 grams) Salted peanuts (optional) (or use any nut)

(100 grams) ground almonds / almond flour

(275 grams) smooth peanut / almond butter (any nut butter will work)

linseed/flax eggs (5 tbsp milled linseed mixed with 10 tbsp water)

tsp baking powder

tsp vanilla extract

(50 grams) maple syrup / coconut nectar / coconut sugar

non-dairy milk / water

Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tbsp of maple syrup / coconut sugar

Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.

Leave the sauce to cool while you make the rest of the bars

Berry sauce topping

Preheat oven to 180 C. Line a baking tin or brownie tray.

Mix together the linseed/flax egg, nut butter, maple syrup / coconut palm sugar and vanilla essence.

Then add the almond flour and baking powder to the mix, and combine well.

Add the chocolate chunks and salted peanuts to the mix and combine (but keeping a small handful aside). Then transfer the whole mixture to the brownie tin.

Sprinkle the remaining chocolate and salted peanuts you kept aside on the mixture in the tin, and press them down.

Lastly spread the berry mix across the top. Press down lightly with your hands.&nbsp;

Bake for 30-35 minutes or until a skewer comes out mostly clean.

Once cooked, leave to cool before cutting into bars.&nbsp;

Store the bars in the fridge for up to 4 day (if you don’t eat them all immediately!). They can also be frozen for eating another time.

Main Base Layer

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Top 36 nut butter recipes from across the web

The most viewed nut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 36 nut butter recipes from across the web

The most viewed nut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Nut Butter

Creamy Vegan Hot Chocolate

Cauliflower Tacos

Vegan African Peanut Stew with Swee...

Homemade Pistachio Butter

Power Butter

Homemade Hazelnut Butter

Homemade Cashew Butter {Raw, Vegan...

Flourless Nut Butter Snack Bars wit...

Grilled Thai Curry Chicken Skewers ...

Homemade Almond Butter

Chocolate almond cups

Chocolate freakshake

Nut butter satay noodles with crisp...

Chewy No-Bake Grain and Oat Bars

Asian Slaw with Ginger Peanut Dress...

Almond, cashew & honey butter

Cashew Butter Recipe

Cream Cheese Fat Bombs Recipe

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Simple Two-Ingredient Homemade Almo...

Soba Chicken Noodle Salad with Ging...

Homemade Almond Butter

How to Make Homemade Cashew Butter ...

Healthy Chocolate Fudge (Naturally ...

How to Make Granola Butter (Oatmeal...

Healthy Brownie Batter Dip

Brazil Nut Butter

DIY Almond Butter (oil-free, 1-ingr...

Almond Butter Cookies (Gluten Free)

Nut Butter Keto Coffee Creamer

Thai Marinated Grilled Chicken Skew...

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Homemade Pecan Butter

The most viewed nut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine