Fun fact: I used to hate nuts.
I know, I know…I was crazy.
I’ve somehow progressed from a nut-hater to a drizzle-almond-butter-on-everything-and-lick-the-jar-clean kind of person. And I ain’t mad about it. My evolution into a nut butter fanatic ultimately led to the development of this Triple Threat Nut Butter recipe.
Luscious and creamy with warming hints of cinnamon and vanilla paired with a touch of sea salt…ugh, this stuff is pure delight in a jar.
It all begins with a cup of almonds, a cup of cashews, and a cup of walnuts. Transforming the nuts into nut butter is simply a matter of turning on your food processor and letting it do the work.
Yup, it’s that easy! Making this nut butter requires zero skill, but you will need some patience. It takes about 25 minutes (give or take depending on your desired creaminess and strength of your food processor) for a smooth butter to form. Resist the urge to add liquid at any point- trust me, it’ll get there!
Once the oils release from the nuts, you’ll probably have a huge clump in your food processor. Just scrape down the sides as needed and keep processing.
Eventually, you’ll end up with this!
Spread it on a slice of toast or drizzle it on oatmeal for breakfast, serve it with some sliced apples for a snack, lather it on a square of dark chocolate for dessert…or just eat it by the spoonful. No shame in that.
- 1 cup almonds, raw
- 1 cup cashews, raw
- 1 cup walnuts, raw
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ½ tsp. sea salt
- Place almonds, cashews and walnuts into a food processor and process until smooth, scraping down the sides as needed. This will take approximately 20-30 minutes.
- Once smooth, add the vanilla extract, cinnamon and sea salt and process until well-combined.
- Store nut butter in a container in the fridge.