Almond and cashew butters are hailed as 'gourmet' nut butters, and come with a price tag to match, but making your own couldn't be easier. Roasted, blended and ground to a butter they are lip-smackingly good and cost a fraction of the price.
Sunflower oil is scent-free and burns at a high heat, but cold pressed olive oil is rich in amino acids and nutrients, so I use both as a lubricant to help along the forming of nut butter.
Preparation Time: 1 minute
Cooking Time: 20 minutes
Makes: 380g jar full