For peanut, walnut and almond butters, heat the oven to 350 F
Spread two cups of raw nuts on a baking sheet, and toast the nuts for about eight minutes. Stir after 5 minutes.
In a food processor, whirl the hot nuts and one – half teaspoon of sea salt for four to five minutes, stopping after each minute to scrape the sides of the bowl with a spatula. The nuts will progress from finely chopped to a fluffly powder to a dry caked mass and finally, to a creamy nut butter.
Store in a glass jar in the refrigerator. Fresh nut butters keep for up to six days. Two cups of nuts makes about one cup of nut butter.
For cashew butter, combine one – and – a – half cups of raw cashews with one – half cup of Brazil nuts. The Brazil nuts add body to the cashews, which, on their own, are overly soft and oily. Prepare as bove.
For pistachio butter, toast shelled raw pistachios as above. Rub the hot nuts in a dishtowel to remove as much skin as possible. Then add the nuts to the food processor bowl – and prepare as above.