Friday, June 27, 2014

Creamy Roasted Walnut Butter

Walnut butter- bringing pleasure to all walks of life from pancakes to smoothies.
There is absolutely nothing like making homemade nut butter! Then again, I like to think homemade any kind of vegan food to be a wonderful. Blood, sweat, and tears go into making a good, quality recipe worth sharing. Creamy Roasted Walnut Butter blends together the amazing flavor of roasted yumminess with agave and a pinch of salt. So simple and so delicious.
I haven't made a nut butter since Nutella- circa 2012 (wowza!). Peanut Butter & Company's Dark Chocolate Dreams and Trader Joe's Organic Creamy Peanut Butter keeps me happy. That isn't a good enough excuse to not be experimenting. Exploring other kinds of butters beyond peanuts glitters up meals beyond sandwiches. Almonds, cashews, and pecans are all the rage right now and will perhaps be part of my future. For now, we got walnuts- which are not bad! I've been using them a lot lately- a garnish here, taco "meat" there.
I loved the taste of Creamy Roasted Walnut Butter, but the next batch will be a lot thicker.

Creamy Roasted Walnut Butter

1 1/2 cup walnuts, soaked overnight
2 tablespoon agave nectar
1 tablespoon walnut oil (peanut, coconut, or olive is fine too)
1/4 teaspoon salt

Preheat oven to 425 degrees.
Drain walnuts, but conserve some of the walnut water (about a tablespoon or two).
Lay flat onto baking sheet and roast for 15 minutes.

Kind of an art.
Blend roasted walnuts with water, agave nectar, walnut oil (or other alternative), and salt, tasting to see if at desired taste. Puree and puree until it's a smooth consistency. Add a pinch more agave for extra sweetness and salt for saltier flare. Pour into container and keep refrigerated.

Perfect on these delicious Coconut Chocolate Chip Pancakes!

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