For peanut butter, roast the peanuts beforehand in a pan on medium heat until they smell aromatic, this gives the purée an intense aroma. Then puree with the oil in a good blender until it has a creamy consistency.
For cashew butter, puree the unroasted nuts with the oil in a blender.
For almond and hazelnut butter, roast the nuts in the oven at 160 ° C for about 20 minutes. If they still have their skins on them, rub them off before further processing. Also puree in a blender together with the oil.
You need a very powerful mixer for this pulp. If you don`t have one, the nuts have to be soaked overnight beforehand and they have to be mixed in again and again when mixing. In addition, the shelf life of the pulp is reduced from around two months to around a week, as the mass ferments more easily through soaking.
The puree can be used like cream, but it also binds as the mass thickens very strongly when it is cooked. Otherwise, you can use spices or yeast flakes to make a savory spread or a sweet spread with sugar.
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