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–+ servings

Easy Pecan Cashew Almond Butter

If you’re nut butter-obsessed like me, you’re going to love this creamy homemade blend of roasted cashews, almonds, and pecans. With just three ingredients, it comes together in minutes and tastes better than anything store-bought. Spread this Pecan Almond Cashew Butter on toast, swirl it into oatmeal, or eat it by the spoonful. 
5 from 3 votes
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Servings: 2 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Total Time: 15 minutes

Equipment

Ingredients

  • 2 cups raw pecans
  • ½ cup raw cashews
  • ½ cup raw almonds
  • pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 350.
  • Spread out your nuts onto a baking sheet.
  • Bake for 15 minutes or until the nuts start to brown. Be careful not to let the nuts burn!!
  • While nuts are hot, add to the food processor.
  • Blend for several minutes, scrape down sides as needed.
  • Keep processing until you hear the nuts "turn". Add salt and keep going until the nut butter is nice and runny. Scrape up the bottom of the nut butter with a rubber spatula as sometimes unprocessed nuts can collect at the bottom of the processor.
  • Pour into a small mason jar and serve at room temperature for up to 2 weeks.

Notes

Get bulk nuts here!

Nutrition

Serving: 2cups | Calories: 1069kcal | Carbohydrates: 31g | Protein: 23g | Fat: 103g | Saturated Fat: 10g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 59g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 881mg | Fiber: 15g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.