Almonds, brazil nuts and cashews. Three of my favourite nuts which, before this recipe, I had never thought to combine and make into nut butter.
I’m not sure why I hadn’t joined the ABC party before, but I’m glad that when trying to make almond butter I ran out of almonds and decided to throw in some cashews and brazil nuts.
ABC butter is not new by any means, but I think it’s definitely an underrated nut butter variety. While the almonds add the most flavour, the creaminess of both cashews and brazil nuts take the spread to a heightened level of butteriness. It’s silky, smooth and succulent.
One of my favourite ways to have this ABC butter is on thick sourdough toast with black cherry or strawberry jam. There’s just something special about the sweetness of the jam paired with the buttery texture and the hint of cinnamon.
This recipe is totally customisable, so if you’re not a cinnamon fan, try vanilla extract instead. Or leave it plain — the beauty of nut butter is that it’s completely up to you and your taste. I hope you enjoy!
Raw ABC Nut Butter
Makes one jar.
1 cup raw almonds
1 cup raw brazil nuts
1 cup raw cashews
1/4 tsp cinnamon (optional)
1 tbsp rice bran oil (or other oil of choice)
Process nuts in a Vitamix or food processor, making sure to stop every minute to give your machine a rest and to scrape down the sides. Blend until the mixture starts to become runny. Add in the cinnamon and rice bran oil and blend again until the nut butter is silky and smooth. Transfer to a jar and store in the cupboard.