While cooling, add the remaining nuts to a food processor or high - powered blender and blend until you have
a very smooth nut butter.
Not exact matches
Just make sure the
nut butter is
very smooth and creamy to the point of being pourable.
Also, my blender is having a
very difficult time with the
nuts and seeds, even after soaking overnight they just will not
smooth out, so I've been substituting
smooth nut butters (not too hard to make even in a cheap food processor, as long as you stop it every few minutes to let the motor cool down — I burned out one food processor making a
nut butter, letting it run for about 10 minutes solid!)
/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons
Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut
butter or almond
butter (or a combination of the two), warmed in the microwave, then stirred, so it is
very smooth * 2 tablespoons
butter
In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until
very soft and nearly
smooth (almost like a
nut butter.)
* To make macadamia
butter, simply blend raw or roasted unsalted macadamia
nuts in a food processor until
very smooth.
* To make macadamia
butter, blend 1 cup raw, unsalted macadamia
nuts in the food processor for 3 to 5 minutes until
very smooth.
In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until
very soft and nearly
smooth (almost like a
nut butter.)