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.) Also, this recipe is another advocate for smoked paprika, if you have it available, get it, it’s a game changer!Print
- 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
- 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.