Homemade nut butter is unequaled. It is shocking, even to me, how different a freshly roasted nut tastes from a store-bought one. Even the organic, yada yada brands won’t do your butter justice. Homemade butters are easy, allow you to control the ingredients and texture, and give you the opportunity to spike them anyway you like.
Now for choice of nuts. IMO, cashews just rule, full stop. They have the most flavor, if you’re OK with the fat and calories (it is a nut butter, people, after all). Almonds are obviously the wonder nut, but as a butter they usually wind up bitter, and are best roasted and popped directly in your mouth. As for peanuts, they are actually a hypoallergenic seed, and although much of the world lives off this nut, it is best avoided (expect for your occasional splurge for some Jiffy). Walnuts and pecans are also good to try out.
Find a store that sells in bulk, so you don’t get charged up the ass. It goes without saying organic is better, if you can spend the extra $$$ (1lb organic is around $15, while I’ve seen conventional for under $4). Hopefully this is not your first time weighing a beer against an organic tomato. [Otherwise: hello newbie, join us. How much do you care about your body?] Try out this cashew recipe for a start.
1 pound cashews, roasted
1/2 stick of cinnamon, grated
1/4 teaspoon cloves
1/4 cup unsweetened grated coconut, toasted
3 tablespoons sesame oil (as needed)
1 teaspoon cardamom
Salt and pepper to taste
Blend ingredients and adjust seasoning as necessary. Store in a container in the fridge. Lasts for up to 1 month.
2 slices honey wheat bread, toasted
Blackberry or other delectable preserves
Slather the preserves on one slice, and the cashew butter on the other. Make sure to enjoy this with a tall glass of milk.