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Lushy Nut Butter

Lushy Nut Butter
Lushy Nut Butter

Nothing can replace the taste of homemade nut butters. You can make the process quicker by skipping roasting the nuts, but the flavour will be a little less richly developed, so we recommend you roast them. Keep the butters in sterilised airtight containers – ideally jars with a rubber seal. They'll keep in the fridge for up to a month!


Before you start

Preheat oven to 180°C | Baking sheet | Sterilised jar | Liquidiser


  • 500g nuts (we recommend pecans, almonds or peanuts)
  • 1–2 tbsp maple syrup
  • Pinch of salt
  • Coconut oil or olive oil (optional)


  1. 1.

    Spread the nuts over the baking sheet | Put the sheet in the oven for 10 minutes | Remove and leave to cool to room temperature

  2. 2.

    Tip the nuts into the liquidiser and blend for 6–12 minutes until smooth, pausing occasionally to scrape down the sides | Add 1 tablespoon of the maple syrup and the salt, put the lid back on and blend for another 10 seconds | If yours doesn’t come together into a butter and just looks like blended nuts, add a tiny bit of coconut oil or olive oil to loosen the mix | Taste and add more maple syrup if necessary, blending it in for a few seconds

  3. 3.

    Spoon into the sterilised jar and put the lid on | Store in the fridge