Sometimes, when I’m testing and shooting a recipe for the blog, I have these weird conversations with myself or the food I’m preparing. Like “Hey nut butter pleaseee just go neatly into this jar so it doesn’t look like the nut butter apocalypse happened when when I try to photograph th-OMG THE LIGHT IS FADING HURRY! SUNLIGHT, COME BACK HERE!!” Then I usually throw open my curtains, get all my boards ready and snap away like a mad person while trying to keep my camera from get food smudges all over it. Needless to say, I’m about ready for the days to get much, much longer so the sunlight isn’t something I’m racing to catch after work. I know there are always the weekends, but sometimes a girl just wants to read a book and eat a lot of cookies during the daylight hours on a Saturday, right?
I’m loving the idea of this nut butter, because I’m kind of sweet nut butter-ed out. This nut butter recipe originally started out as a maple-walnut butter situation, but after some difficulties with the walnuts and lack of toasting the nuts on my part (just always toast your nuts, ok?), I decided to go with more of a spicy/savory route. The savory butter reminds me a lot of a hummus, creamy but also totally spreadable or eatable on a spoon. A perfect addition to my new snack bar in my cubicle that is happening right now. (What? You don’t have an array of nuts and teas and flavored sugars at your work desk? Psh.) Â Also, this recipe is another advocate for smoked paprika, if you have it available, get it, it’s a game changer!
PrintSavory +Spicy Triple Nut Butter
Ingredients
- 1/2–3/4 cup each of 3 kinds of nuts (I used walnuts, cashews, and smoked almonds)
- 1/4 cup nutritional yeast or parmesan cheese (if you get down with dairy)
- 1 teaspoon smoked paprika or paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ancho chili powder
- pinch of black pepper
Instructions
- Preheat oven to 400 degrees F. Spread mixed nuts on a baking sheet and toast for 10-15 minutes.
- Transfer nuts to the bowl of a food processor, along with nutritional yeast and all other spices.
- Process on low until mixture starts to come together, then increase to high and process until mixture comes together into a butter. This whole blending process may take up to 7-8 minutes. If you need a little extra oomph to get the butter to blend together, add a teaspoon of olive oil as well.
- Store in a covered jar for up to 10 days.
Reanna Clark says
This sounds delicious! You had me at spreadable hummus.
The Frosted Vegan says
I know, right?! : )
Inger Wilkerson says
I soooo talk to the sun when I photograph. And my camera strap got covered in butter this week. Yes, everything you said makes perfect sense!
The Frosted Vegan says
Ok, glad I’m not the only one! 🙂
annie @ chase that I love says
Like nut mix, but spreadable! I love it. I always like to sprinkle a little salt on peanut butter toast.
I also can’t wait for it to start getting darker, later. It’s one of the things that bugs me most about winter.
The Frosted Vegan says
Yes! Exactly like a spreadable nut mix!
Ginny McMeans says
This is a great idea. Thanks – I love it!
The Frosted Vegan says
Thanks! I hope you love it as much as I do!
Shikha la mode says
Holy crap. This is awesome. Do you think if I made this in a Magic Bullet, it would work?
The Frosted Vegan says
I don’t see why not! As long as it is able to run for a few extra minutes to make sure everything gets nice and creamy, you should be good to go : )
Ceara @ Ceara's Kitchen says
I love the idea of a sweet and savoury nut butter!! Your post made me laugh about rushing to snap a photo when the day light is just perfect! I can’t wait until summer sunny days! Happy I found your lovely blog! 🙂
The Frosted Vegan says
I’m happy you found me too! I really can’t wait for summer, this cold weather can just take a hike!
Kare @ Kitchen Treaty says
So many good ideas here – I’m having a couple of forehead-bop moments. More than one nut in nut butter?! Of course! Savory?! Duh! 🙂 And your winter photoshoot process sounds a lot like mine. 🙂
The Frosted Vegan says
So glad I’m not alone in the process! This was one of those ideas that just popped into my head and I had to use it before it went away : )
Elyse Barone says
This is FABULOUS! Thanks for sharing!
The Frosted Vegan says
You are welcome! Enjoy!
Erin (@LawStudentsWife) says
I am laughing hysterically, because you just described my every photo shoot. Today it was, dear buffalo sauce, please stay on my pizza instead of traveling to my white carpet. Please and thank you.
The Frosted Vegan says
Oh gosh, been there, done that! It works sometimes, no? : )
Lynn @ The Actor's Diet says
I bet this would be killer on pasta.
The Frosted Vegan says
Ah, you are so right!