A deliciously creamy blend and refreshingly different dairy-free, soy-free, egg-free, gluten-free spread for bagels, toasts, waffles, biscuits, pancakes, crackers, sandwiches… you name it!
- 1 cup roasted unsalted pumpkin seeds [128 g]
- 1 cup roasted unsalted cashew nuts [138 g]
- ½ cup roasted unsalted almonds [81 g]
- 2 tablespoons canola oil (or sunflower oil)
- 1 tablespoon maple syrup (or agave nectar or honey)
- 2 tablespoons sesame oil
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Put the roasted pumpkin seeds, cashew nuts and almonds along with the tablespoon of canola oil, maple syrup and sesame oil into a food processor bowl or blender. (Placing the larger items like the nuts at the bottom of the food processor bowl will help the contents to blend faster.)
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Pulse for at least 30 seconds at a time, stopping to scrape the sides of the bowl as needed, until a smooth creamy texture is obtained.
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If the nut butter mixture is hot after you have finished blending, transfer the nut butter into a lidded glass mason jar and let it cool, before placing it into the refrigerator for storage.
Generally, the longer you blend (stopping every 30 seconds or so in between to prevent the food processor machine from getting overheated), the smoother and creamier the texture of the nut butter would become. The finished pumpkin nut butter will look a little liquid or watery. That is fine because as the homemade butter cools down and sits in the fridge a few days, it will gradually thicken up.
For a crunchier nut butter version, reserve a quarter cup of the cashew nuts till the end and then quickly pulse it a few times with the rest of the butter mixture to leave some chunky nut bits inside.