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How To Make Vegan Nut Spreads


You will find only so many flavor combinations at the store – just peanut and almond usually. Making nut spread at home allows you to experiment with delicious flavors and mix in your favorite spices and nuts. Nut spreads are especially popular among vegans, who can’t consume actual butter. But why would anyone even want to when they have peanut butter. 

Benefits Of Making Nut Butter

Store-bought nut spreads often contain stuff that will make the peanut butter taste quite good but makes you unhealthy over time if you consume lots of it. Store-bought nut butter usually contains artificial sweeteners and emulsifiers to make them creamier and yummier. Making nut butter allows you to know exactly what is going inside your body. And you can make delicious nut butter without those artificial flavors as well.

A Lot Cheaper 

Making nut butter at home is cheaper. You get 15 oz almond butter in stores at about 7-10 dollars. In the same amount of money, you can easily make twice as much almond butter spread. Some of us like our nut butter, and making it at home saves a lot. 

Incredible Flavor Combos 

It’s hard to get different flavors of nut butter at stores. You can make the classic peanut butter, hazelnut butter, cashew butter, or all of them combined at home. Try adding your favorite spices to put your spin on them. 

Items You Need For Making Nut Butter 

You might be a little surprised to know that making nut butter is relatively easy, and it takes as few as only three ingredients, sometimes depending on the recipe. The main ingredient is nuts. You can use any nut of your choice, including peanuts, cashews, hazelnuts, walnuts, or almonds. You will also need a blender or food processor to blend the nuts. Additionally, you can throw in extra spices and seasonings like sea salt, vanilla extract, chocolate, hemp seeds, etc. 

Caramel Peanut Butter


100 Grams Unsalted Peanuts

1 Tbsp Date Caramel Puree

¼ Tbsp Sea Salt 

If you have unroasted peanuts, put them in the oven for about 15 minutes at 320 degrees Fahrenheit. Roast them until they turn golden brown. Roasting the nuts will make the blending process smoother and give a good color to the peanut butter. Put the peanuts in a food processor and blend for about three minutes until you get a creamy thick consistency. Now, add the date puree and the sea salt, and then run the food processor for two more minutes. Transfer the mixture to a dry jar and store it in a cool, dry spot. 

If you prefer crunchy peanut butter, then while blending, stop after 15 seconds and take out a couple of tablespoons of peanut chunks and resume blending. Then put in the peanut chunks when you add the date puree. 

Chocolate And Hazelnut Butter


150 Grams Raw Hazelnuts

2 Tbsp Of Date Caramel Puree

1 Tbsp Cocoa Powder

Roast the hazelnuts in an oven at a temperature of 320 degrees Fahrenheit until they start turning brown. Pay attention that the nuts do not burn. Place your roasted nuts into a tea towel and rub them against each other to peel off their outer skin. Remember that this outer skin is very bitter, and you should always remove it, but there’s no need to be precise with it.

If some parts are not coming off, leave them be. Put the nuts in a blender and pulse it for 3 minutes until the oils come out of the nuts and the blend is smooth and creamy. Add in the caramel puree and cocoa, and blend for another two minutes. Take the now prepared nut butter out in a jar and store it in a dry spot.

Almond Butter 

Almond butter with a mix of speculaas spice flavor is a delight for late autumn days.


200 Grams Almonds 

½ Tbsp Of Caramel

Speculaas Spice Mix:

1½ Tbsp Cinnamon Powder

¼ Tbsp Nutmeg Powder

¼ Tbsp Ground Cloves

⅛ Tbsp Of Ground Anise

⅛ Tbsp Ginger

⅛ Tbsp Coriander Seeds 

First, roast the almonds in the oven at a temperature of 320 degrees Fahrenheit for about 15 minutes. Pay attention, and don’t let them burn. Take the almonds out and let them cool slightly, transfer them to a food processor, and blend them into a smooth and runny paste.

After 4 minutes of blending, add the caramel puree and speculaas spices into the almond paste and pulse the blender again for about 2 minutes. Take the mixture out, transfer it to a jar, and store it in a cool, dry environment. If you’d like white almond butter instead, then, in that case, soak the almonds in warm water for 15 minutes, and then peel off the skin with your fingers. Use the peeled almond in the blender to get the desired result.

Trail Mix Nut Butter 

You can use all your leftover nuts in this one big combo nut butter recipe. 


150 Grams Almonds

20 Grams Hazelnuts

20 Grams Peanuts

20 Grams Raisins 

Roast all of the nuts for about 15 minutes and at 320 degrees Fahrenheit. Once they are all golden brown, take them out and let them cool a bit. Add the nuts to the food processor and blend for about 5 to 10 minutes and is a thick and runny paste.

Stop the blender intermittently and scrape down the sides. Take out the nut butter and store it in a jar in a cool, dry spot. If you want, you can experiment with this recipe to your heart’s content. You can add cranberries, cashews, walnuts, cocoa, sunflower seeds, coconut, brazil nuts, or just about any nut you have with you.

Cinnamon Raisin Peanut Butter 

Cinnamon and raisins go together really well and make this vegan and gluten-free peanut butter extra palatable. 


250 Grams Unsalted Peanuts

¼ Tbsp Sea Salt

2 Tbsp Cinnamon Powder

1 Tbsp Cane Sugar

50 Grams Roughly Chopped Raisins

Roast the peanuts at 320 degrees Fahrenheit for 15 minutes. When they turn golden brown, put them in the blender and blend for about 5 minutes until it turns into a thick creamy paste. Put in the sea salt, cinnamon powder, and sugar. Mix it well for another minute. If the butter doesn’t get smooth, you can add one tablespoon of neutral oil, like avocado or peanut oil.

Add the raisins and blend a bit more until it’s mixed well enough. Taste the mix, and add more sugar or cinnamon accordingly. Your creamy, rich, salty, and delicious raisin peanut butter is ready. You can snack on it or use it as a spread. 


butter at home, eat it or use it as an ingredient for other recipes like baked tofu or peanut butter bars; the choice is yours. Natural and homemade nut butter will be a perfect spread for waffles, toast, crepes, oats, cookies, etc. Experiment with these simple recipes and even make new ones.