Homemade Almond & Cashew Butter

Step 1I used blanched almonds but you can use whole almonds. Both the almonds and cashew nuts should be unsalted.

Step 2Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and cashews over a baking sheet and place in the oven for 12-15 minutes. Keep an eye on the nuts. If they get burnt, they will have an unpleasant bitter taste.

Step 3When done, remove from the oven and set aside to cool down. Place the nuts into a food processor and using a grating blade pulse until smooth - this may take some time, so be patient. You can reserve some chopped nuts for later to create a chunky texture.

Step 4At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture gets stuck on it.

Step 5Add the oil.

Step 6Keep blending until you reach the desired consistency. This could take 5-15 minutes depending on which food processor you are using. You don't need to use the oil but I prefer to add some to create a smoother texture.

Step 7Spoon the butter in a glass container or a jar. Enjoy straight from the jar or use to make healthy low-carb treats.

Step 8to store, keep refrigerated for up to 3 months or at room temperature for uo to 2 weeks.