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The best and quickest nut butters

Author: Katerina | Once a Foodie



  • 200 g nuts
  • 1-2 tsp macadamia oil or sweet almond oil
  • 1.5 - 2 tbsp maple syrup
  • 75 ml almond milk
  • squirt of vanilla paste (optional)
  • pinch of cinnamon (optional)


  • Put the nuts into the food processor. Start blitzing on medium speed until you get a crumb-like mixture.
  • Slowly add the oil to the nut mixture and keep processing.
  • When the mixture starts to ball up, add the maple syrup and blitz a little more.
  • Drizzle the milk into the mixture and keep processing. The mixture should look lighter and smoother. Blitz until quite smooth (a couple of minutes).
  • If using, add vanilla and/or cinnamon.
  • The mixture will be a little warm from the processor but you should be able to eat it straight away, if you like.
  • Otherwise, place the mixture into a jar with a lid and store in the fridge for up to two weeks (if it lasts that long!).


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