Homemade peanut butter
This peanut butter works beautifully in sandwiches, but it is just as useful in vegetable dishes or curries. A few spoonfuls mixed into coconut cream also make an excellent dressing for root-vegetable salads or a dipping sauce for spring rolls.
Ingredients:
- 1 1/2 cups raw, shelled peanuts
- 3/4 cup water
- 1/2 teaspoon coarse salt
- 1 tablespoon maple or date syrup
- 2 tablespoons olive oil
Instructions:
- Toast the peanuts in a hot, dry skillet or in an oven at 180°C (350°F) until they become fragrant, about 5 to 10 minutes.
- Place the peanuts in a food processor with 1/4 cup of the water, the salt, maple syrup and olive oil. Process until very finely ground, almost powdery. You can continue blending at this stage until the mixture becomes fairly smooth.
- With the food processor running, slowly pour in the remaining 1/2 cup water. Continue processing until the spread thickens and becomes lighter in color, much like raw tahini after water is added.
Homemade nut spreads will upgrade sandwiches, salads, curries and more
Cashew spread with turmeric, chili and black pepper
The natural sweetness of cashews works especially well with the heat of chili and black pepper.
Ingredients:
- 1 1/2 cups raw cashews
- 3/4 cup filtered water
- 1/2 teaspoon coarse salt
- 1 to 2 tablespoons maple or date syrup
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- Pinch of crushed chili
Instructions:
- Toast the cashews in a hot, dry skillet or in an oven at 180°C (350°F) until fragrant, about 5 to 10 minutes. Watch them closely so they do not burn.
- Place all the ingredients in a food processor and let them sit for 15 to 30 minutes without blending. This allows the cashews to soften slightly and absorb some of the water.
- Process until completely smooth, then taste and adjust the consistency. Add more cashews for a thicker spread, keeping in mind that it will firm up further in the refrigerator, or add more water for a thinner consistency suitable for a salad dressing.
- Store in an airtight jar in the refrigerator.
Roasted pistachio spread with cumin and garlic
This spread is reminiscent of homemade tahini, with an added hint of cumin. It is especially good served on a plate alongside pita and pickles. Peeled almonds can be used instead of pistachios.
Ingredients:
- 1 1/2 cups raw pistachios, or peeled almonds
- 3/4 cup filtered water
- 1/2 teaspoon salt, or less to taste
- 1/4 teaspoon cumin, optional
- 1/4 teaspoon garlic powder
- 1 tablespoon maple or date syrup
- 1 teaspoon lemon juice
- 3 tablespoons raw tahini
- 2 tablespoons olive oil
Instructions:
- Toast the pistachios in a hot, dry skillet or in an oven at 180°C (350°F) until fragrant, about 5 to 10 minutes. Take care not to burn them.
- Transfer to a food processor and blend without the water at first, until the nuts are ground into very fine crumbs, about 2 minutes.
- Add the remaining ingredients and gradually pour in the water, a little at a time, blending until smooth. Adjust the amount of water according to your preferred consistency rather than adding it all at once.
Homemade Nutella
You may not feel the need to make every spread on this list, but this homemade Nutella is worth trying. It is less sweet than the familiar supermarket version, and with enough blending, it becomes wonderfully creamy.
Ingredients:
- 2 cups raw, shelled hazelnuts
- 4 tablespoons good-quality cocoa powder
- 2 tablespoons powdered sugar
- 3 tablespoons maple or date syrup
- 1 tablespoon good-quality vanilla extract
- 3 to 4 tablespoons filtered water
- 2 tablespoons neutral oil
- 1/2 cup heavy cream, milk or coconut cream for a vegan version
Instructions:
- Toast the hazelnuts in a hot, dry skillet or in an oven at 180°C (350°F) until fragrant, about 5 to 10 minutes. Watch carefully to prevent burning.
- Transfer the hazelnuts to a food processor with the maple syrup, water and vanilla extract. Process until the nuts are ground very finely.
- Add the cocoa powder, powdered sugar, oil and cream or milk, and continue processing until the mixture is smooth and creamy.