Nut and Seed Butter Recipe

Prepare the Nuts and Seeds for Roasting
Preheat your oven to 350°F. Spread the raw nuts and seeds on a large baking tray, ensuring that they are not stacked on top of each other. If needed, use two trays to allow the nuts to roast evenly.

Roast the Nuts and Seeds
Place the tray in the oven and roast for 15-18 minutes. Be sure to shake or rotate the tray halfway through roasting for even browning. The cashews should be lightly golden brown when done, and the aroma will fill your kitchen. Once roasted, let the nuts cool for about 6-8 minutes—just enough so you can handle the tray.

Blend the Nuts and Seeds
Transfer the roasted nuts and seeds to a high-powered blender or food processor. It’s important to use a food processor for the best results. Process the mixture until smooth, which should take about 8-15 minutes. You may need to stop occasionally to scrape down the sides of the bowl with a spatula. The nuts will release their natural oils, helping the mixture turn into a creamy seed and nut butter without the need for added oils.

Add the Chia Seeds
Once the mixture is smooth and creamy, add the chia seeds and pulse a few more times to incorporate them evenly into the mixed nut and seed butter.

Store and Enjoy
Store the nut seed butter in an airtight container in the fridge. It should last about 1 to 1.5 months. If you prefer, you can freeze it, and it will keep for 5-6 months.