Mixed nut butter

With roasted peanuts, almonds, cashews and pumpkin seeds

I’m a big nut butter fan, I always have at least 3 different ones in my cupboard. I mostly use them on porridge, which I eat almost every morning, but I also love using them in cooking (like my cashew butter curry, or red pepper and almond butter stew - links for both at bottom of page).

Although it’s hard to beat a classic peanut butter (I’m team smooth), I love the flavour of a mixed nut butter, and you don’t see them in shops very often. Plus, eating a range of plants is great for your gut health, so there’s that benefit too.

I highly recommend roasting the nuts first, it intensifies the flavour. You could toast them in a pan if you prefer, but roasting is optimal.

Feel free to add seeds too! I added some pumpkin seeds into mine, which are incredibly high in zinc, iron and magnesium.

Don’t feel like you have to stick to the same combination/ratio as I did. Consider pistachios too (they are more bitter, so I wouldn’t use these as the main ingredient, or if you do, you might like to add a dash of honey).

You will need a powerful food processor for this. If it’s not powerful enough you run the risk of it overheating, as it takes a while to get the desired consistency.

This is tasty, healthy, full of vitamins and very moreish. Spread on toast, drizzle over porridge, top on yogurt bowls, eat by the spoonful… however you like. Enjoy!

You’ll need (or any combination of 300g of nuts and seeds):

• 120g peanuts

• 60g cashews

• 60g almonds

• 60g pumpkin seeds

Preheat your oven to 180C. Add all the nuts to a roasting tray. Roast for 10-12 minutes and remove from the oven.

Transfer to a food processor. Add a pinch of salt.

Blend on full power. Initially, it will turn to crumbs. Then it will form a ball. Just keep going until it’s smooth, silky and shiny. This can take up to 10 minutes. Turn the food processor off temporarily to push the sides down if it’s not blending evenly.

Once it’s smooth and shiny, transfer to a clean jar. It can be used immediately.

Store at room temperature and use within a few weeks.

Recipes that use nut butter: