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.
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Servings: 2 cups
Equipment
- oven, rubber spatula
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
Nutrition
Nutrition Facts
Easy Pecan Cashew Almond Butter
Serving Size
2 cups
Amount per Serving
Calories
1069
% Daily Value*
Fat
103
g
158
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
28
g
Monounsaturated Fat
59
g
Sodium
4
mg
0
%
Potassium
881
mg
25
%
Carbohydrates
31
g
10
%
Fiber
15
g
63
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
56
IU
1
%
Vitamin C
1
mg
1
%
Calcium
177
mg
18
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.