Makes 1 cup
This basic recipe calls for roasted nuts because they have more flavor and roasting helps bring out the oils. You can also use raw or soaked nuts if you prefer. This recipe can also be used for shelled sunflower or pumpkin seeds.
2 cups roasted shelled nuts (any variety)
1 tablespoon neutral vegetable oil (optional)
1/4 teaspoon salt, or to taste (omit if salted nuts are used)
Place the nuts, oil (if using), and salt (if using), in a food processor with the metal “S” blade and process for 2 to 3 minutes. Stop to scrape down the sides of container with a rubber spatula and continue to process until the desired consistency is reached, 10 to 15 minutes total, depending on the nuts used.
Transfer to a tightly covered container, and store in the refrigerator. For a more spreadable consistency, remove from the refrigerator about 20 minutes before using. If the oil rises to the top, stir before using.
Nut butters are easy to transform into nut creams and used to make rich sauces for savory and sweet recipes. To make a nut cream, whisk up to 1 cup of water (or other liquid, depending on the recipe) into 1/4 cup of nut butter until smooth. The most widely used nut cream is made with neutral-flavored cashew butter, with almond butter a close second. More boldly-flavored nut creams, such as walnut cream, make a flavorful sauce for pasta.
A number of basic ingredients called for in this book, such as dairy-free mayonnaise, sour cream, and cream cheese, can be made with nut butters. You can certainly buy prepared versions of these ingredients, if you prefer, or you can make them yourself using these recipes.