Christina Tosch - The Best Butter Book!: Fantastic Flavors of Homemade Butters, Spreads & Sauces

This butter makes a great dip and is fantastic with fresh fruit. It's easy to make and is super-handy to have in the fridge.

Servings: 1 (14 ounce) jar

Total Time: 5mins

Ingredients:

• 2 cups Californian raw walnuts
• tsp salt
• 2 tsp vegetable oil
• Honey (to taste, optional)

Directions:

1. Add the raw walnuts to a food processor and grind to a paste-like consistency.
2. Add the salt and the oil, a little at a time, and process until the butter binds together.
3. Taste and sweeten with honey if needed.
4. Transfer to a resealable glass jar and store in the fridge.

This mild-tasting butter is a great substitute for any recipes that ask for cream or milk. It works as well in soups and sauces as it does for shakes and cheesecake desserts.

Servings: 1 (16 ounce) jar

Total Time: 35mins

Ingredients:

• 4 cups raw cashews
• 2 tsp extra-virgin coconut oil

Directions:

1. Preheat the main oven to 325 degrees.
2. Scatter the cashews in a single layer on a baking sheet and toast in the oven until golden brown. This will take 10-15 minutes.
3. Allow the nuts to cool on the pan for 8-10 minutes.
4. Add the cooled cashew nuts to a food processor and process for approximately 10 minutes until a slightly creamy consistency. Scrape down the sides of the processor bowl as needed.
5. While the processor motor is running, add the coconut oil and process for an additional 5 minutes, until the butter is our preferred consistency.
6. Spoon the butter into a resealable glass container and store in the refrigerator.

Use this smooth and creamy butter straight from the jar, put it over porridge, add it to your morning smoothie or spread it over toast. There really is nothing better than this dairy-free butter.

Servings: 1 (16 ounce) jar

Total Time: 24hours 15mins

Ingredients:

• 6 cups unsweetened shredded coconut
• cup coconut oil
• tsp Himalayan salt

Directions:

1. Add the shredded coconut, coconut oil, and salt to a food processor and process until a creamy liquid; this will take 8-10 minutes. Scrape down the sides of the bowl as needed.
2. Force the mixture through a fine-mesh sieve while pushing it down using a rubber spatula or ladle.
3. Return the butter that remains in the sieve to the processor and process once more for 2-3 minutes until it is a liquid once again.
4. Once again, force the mixture through the fine-mesh sieve. You may need to repeat this process 1-2 times more to make the most of your coconut.
5. Pour the smooth butter into a 16-ounce glass, resealable jar, and allow it to sit, undisturbed for a minimum of 24 hours.
6. Use as needed.

Drizzle this butter over French toast, waffles, yogurt, oatmeal, or fresh fruit, and enjoy this nutritious and nutty butter.

Servings: 2 (14 ounce) jars

Total Time: 30mins

Ingredients:

• 1 pound raw hazelnuts
• -1 tsp ground cinnamon
• tsp sea salt
• 2-3 tsp coconut sugar

Directions:

1. Preheat the main oven to 350 degrees F.
2. Arrange the hazelnuts in a single layer to a roasting tray. Roast the nuts in the oven until fragrant and golden, this will take 12-15 minutes.
3. Remove the nuts from the oven and allow to slightly cool before transferring to a kitchen towel. Using your hands, roll the hazelnuts around and remove the skins.
4. Add the raw hazelnuts, minus the skins, to a high-speed food blender or processor, and on low, blend to create a smooth butter, for 7-9 minutes. You will need to scrape down the sides of the bowl as necessary.
5. Once the butter is smooth and creamy, add the cinnamon, sea salt, and coconut sugar.
6. On puree, blend until combined. Taste and adjust the seasonings.