Mixed Nut Butter
A smooth, deeply flavorful spread that turns a handful of pantry nuts into something you’ll want to eat by the spoonful.
At first, it might feel like a hassle—roasting the nuts, waiting for the right texture, dealing with a sticky blender. But once you try it, and taste the difference, it becomes second nature. What makes the biggest difference is using fresh, high-quality nuts. And there’s something satisfying about dipping into a jar you made yourself—exactly the way you like it.
From my kitchen to yours,
Dilara
Nut butters are everywhere, but most store-bought jars are either overly processed or overpriced. Making your own is simpler than it seems—and the payoff is real. You get full control over texture, flavor, and sweetness. You can keep it clean or make it indulgent. And you can tailor it every time depending on what you have on hand.
This version combines almonds, hazelnuts, cashews, and sunflower seeds—balanced in flavor, easy to find, and naturally complementary. Cashews give a soft, creamy base. Almonds and hazelnuts add richness and body. Sunflower seeds balance the fat content and deepen the flavor.
Roasting is key. It deepens flavor and helps the nuts release their oils more easily. Keep the heat moderate and the time short—just enough to bring out the aroma. Nuts like walnuts or sunflower seeds can turn bitter if overdone, so watch closely. When they start to smell warm and toasty, they’re ready. Don’t wait for deep color—go by scent.
Texture is everything here. Cashews and peanuts are high in fat and blend quickly into a creamy butter. Almonds or sunflower seeds take longer and require patience. If your blender struggles, don’t force it—add a spoonful of avocado or coconut oil to help things move, but go slowly. The goal is smooth, not greasy.
After it looks blended, keep going. Extra blending time gives a glossier, looser texture. You’ll feel the shift.
For a deeper, more complex flavor, stir in a teaspoon of white miso. It adds gentle saltiness and a hint of umami without overpowering. If you use miso, adjust or skip the salt.
And if you’re the kind of cook who likes taking notes, tweak the nut ratios each time. Track the changes in flavor and texture. That’s how you land on your own “house blend.”
Mixed Nut Butter
Makes about 2½ cups
INGREDIENTS
200 g raw almonds
150 g raw hazelnuts
200 g raw cashews
100 g raw sunflower seeds
A pinch of sea salt
1 tsp ground cinnamon
Optional Add-ins:
1 tsp vanilla extract, 1–2 soft dates, a spoonful of honey or maple syrup, a square of melted dark chocolate, or 1 tsp white miso (for umami depth)
METHOD
Preheat the oven to 175°C (350°F). Spread the almonds, hazelnuts, cashews, and sunflower seeds on a baking sheet in an even layer. Roast for 10–15 minutes, stirring once or twice. They’re ready when they smell fragrant—watch closely to avoid burning.
If using hazelnuts with skins on, let them cool slightly, then rub them with a kitchen towel or your hands to remove most of the skins. It doesn’t need to be perfect.
Let the nuts cool slightly, then transfer to a high-speed blender or food processor. Blend until smooth. Scrape down the sides occasionally and take your time—it might take several minutes depending on your machine. If the mixture is too thick to move, add 1–2 teaspoons of neutral oil (avocado or coconut).
Once smooth, add the salt, cinnamon, and any optional extras. Blend briefly to combine.
Transfer to a clean glass jar and store in the fridge. It will keep for 3–4 weeks. If the oil separates over time, just stir it back in before using.
Afiyet olsun!
CURATED ESSENTIALS
Vitamix Blender
If you cook a lot at home—and especially if you’re making nut butters, soups, or smoothies—this is a machine that earns its place. It’s powerful, consistent, and built to last. The wide base means it can handle large batches, and the motor doesn’t flinch with thick mixtures.
It’s not cheap, but it’s the kind of tool you buy once and use for years. Morning smoothies, nut butters, sauces, soups, dips… It handles all of it. For anyone who cooks often, it’s a real workhorse.
Silicone Spatula
One of the most used tools in my kitchen. It scrapes, stirs, folds, and never complains. The flexible head makes it great for thick mixtures like nut butters or batters, and it doesn’t scratch pots or waste food.
BPA-free, heat-resistant, easy to clean, and dishwasher-safe. Quiet, efficient, and always in the sink because I use it daily.
Weck Jars
Simple, functional, and long-lasting. They’re sturdy enough for everyday use and can go in the dishwasher. I reach for them when I want to store something properly—nut butters, sauces, ferments—but also when I want to serve it straight from the jar. They work well both for storing and for serving, without needing anything extra.