A delicious recipe for dairy free nut butters from Henrietta Inman. Try them in the homemade praline for her Chocolate...
| Makes 350 g (12¼ oz/1⅓ cups) smooth nut butter350 g (12¼ oz/about 2½ cups depending on the type ofnut) whole hazelnuts, almonds or cashew nuts, preferablyactivated driedPinch–¼ | tsp Himalayan pink salt |
A delicious recipe for dairy free nut butters from Henrietta Inman. Try them in the homemade praline for her Chocolate and Hazelnut Torte. For more information on Henrietta's cookbook please visit www.henscleancakes.co.uk.
"This method for making smooth nut butter works for any nut, so have a go with your favourite nut or try out different combinations of nuts."
Place the nuts in a food processor fitted with a blade and process for 1 minute, gently shaking the machine now and again. Stop, scrape down and process again. Soon, the nuts will start to climb up the edges of the bowl. Continue to process, gently rocking the machine every minute, scraping down when necessary.
After 5–15 minutes, depending on the type of nut, the mixer will start to get a little hot and the ground nuts will start to clump together in balls as a paste forms. Add the salt and continue processing. This is the time to persevere!
Keep mixing until really smooth and spreadable. Spoon into a glass jar and store in the fridge for at least one month. The process will take about 30–40 minutes for harder oilier nuts like almonds, 20–30 minutes for hazelnuts and about 10–15 minutes for softer nuts like cashew nuts.
Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).
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