Nut Butter – Vegan Cooking 101 #2
“Heart attack. Mini stroke. Heart attack. Mini Stroke. Regular stroke.”
Bread with butter. Who doesn’t like it? I used to love it. As I said over and over again, I’ve always been a kid of very humble tastes. A nice slice of rustic bread with a generous portion of butter paired with a bunch of grapes was certainly one of my favorite snacks. Moreover, as the story goes, that fella ran away from home with nothing but a slice of bread with butter and a bunch of grapes. I believe he made it through.
When I stopped eating animal products, the butter disappeared from home. It is true that one can find lots of vegetable “butters” in the market. Some of it are not even that bad. But let’s be honest here – none of it tastes like butter. And who wants to eat something that is not healthy at all and doesn’t even taste that good?
Lucky me I’ve always loved peanut butter. My favorite chocolate bar was snickers for some reason. But lately I became a hardocre fan of almond butter. I like it in smoothies. I like it in my oatmeal. I like it even better over a slice of toast with some blackstrap molasses. To be fair, I like pretty much every single nut butter I’ve tried. And also some seed butters. Specially tahini. I no longer eat butter, but I got a much healthier habit. And, as far as we know, it may even give me some extra life points.
This is the second episode of Vegan Cooking 101. I hope from this day on you quit on that store bought peanut butter (normally with added sugar, hydrogenated fats and preservatives) and start doing it yourself. And yes, you will save a few bucks.
Almonds, peanuts or any other nut
- Lightly roast your nuts in the oven, around 180ºC;
- For how long may depend on what nut are you working with, but any of it will roast pretty quickly;
- Wait about 5 minutes to cool down a bit;
- Set a handful of it aside;
- Blitz everything in your food processor;
- It does not take that long to do it, but it requires some patience, so you will have to stop the machine several times to scrape the sides with a spatula to help the process;
- Add in a pinch of flor-de-sal;
- When the nut butter is ready, add in the handful of nuts left aside;
- Pulse everything. Don’t pulse it too much, if you know what I mean. You want to keep some whole pieces to have some crunchyness;
- Spread over a slice of bread and it;
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And keep it green. Keep it real!
(1 service is about 2 TBSP of Almond Butter)
Blue – 13% Carbs
Red – 75% Fat
Green – 12% Protein
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