Tag Archives | homemade nut butter

Homemade Peanut Butter in an Omega Nutrition Center Juicer


If you’ve been reading this blog for awhile, you might have noticed that I have an enduring fascination with homemade nut and seed butters. I included a handful in my first cookbook. There are nearly half a dozen recipes in the archives of this site (as well as this very worthy chocolate sun butter I wrote for Simple Bites a few years back).


A large part of my nut butter quest has been the search for the best tool for the job. At one time or another, my go-to nut butter machines have been a 40 year old Cuisinart, a Blendtec (best when used with a Twister jar), a Vitamix, and a newer Magimix food processor. I have also spent more than a few minutes lusting after Margo’s commercial peanut butter maker.


However, I think my search for the best nut butter method is over. The piece of gear that has brought my journey to an end? The Omega Nutrition Center Juicer. I tried it for the first time yesterday, and it transformed a pound of roasted peanuts into smooth, spreadable butter in less than two minutes. I was agog at how fast and easy it was.


The folks from Omega sent me this juicer last month, wondering if I might find it useful for prepping fruit for jelly making. However, I was more intrigued by the line in the description that mentioned its ability to make nut butters. Could this be the piece of equipment I’ve been looking for?


Here’s how it works. The Nutrition Center comes with two screens. One is designed for juicing, but the other blocks off the hole where the pulp is ejected, allowing the entirety of the product to go through the machine. As long as you use one of the wider aperture nozzles on the end of the juicer, the auger grinds the nuts and out comes butter!


I added some salt as the nuts went through the machine, so that the finished butter would be uniformly salted. That worked well enough, but going forward, I plan on seasoning the nuts during the roasting step, to ensure that there aren’t any pockets that are spicy or salty.


Now, I’ve only used the Omega for peanut butter, but judging by how beautifully it worked with peanuts, I have a feeling it will do other nut butters really well. I’m looking forward to trying other nut and spice combinations as well!


Do you have a favorite method for making nut butters at home? If you have an juicer, have you ever tried using it to make nut butters?

Disclosure: As stated above, this juicer was sent to me as a review unit. No additional payment was provided for this post and all opinions expressed here are entirely my own.

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Homemade Maple Almond Butter

finished almond butter

My friend Shay adores almond butter. She has the ability to eat it day after day, smeared on toast or straight out of the jar with a spoon. And honestly? I never quite understood why she liked it so much. I always found it a bit stodgy and without the smoothness of some other nut butters I’ve tried.

1 1/2 cups almonds

But lately, the urge to make a homemade nut butters took hold and I couldn’t shake it loose. I was a little concerned that my 30+ year old food processor wasn’t up to the job, but I decided to give it a shot anyway. The motor did smell slightly overheated, but kept on chugging throughout the processing. I chose to make a roasted maple almond butter because I had all the ingredients needed. Plus, I figured that if I didn’t like it, I’d always have an appreciative audience in Shay.

roasted nuts

I took my primary inspiration from this post on the Edible Perspective and tossed 1 1/2 cups of raw almonds with 3 tablespoons of maple syrup on a baking mat. I sprinkled a bit of sea salt on prior to roasting, because I like my nut butters to have a salty side.

after 2-3 minutes of processing

After 20 minutes of roasting, the almonds took a little cool-down prior to their trip through the processor. Truly, I could have eaten the entire baking sheet just as they were (I must remember to do more with maple roasted nuts. Maybe I should make these again).

after 5 minutes

Once they were cool enough to handle, it was just a matter of running the processor, scraping down the sides and adding a bit of walnut oil to help things get moving. After six or seven minutes of processing, those roasted almonds had transformed into the most luscious nut butter I’d ever seen or tasted. Suddenly, I understood Shay’s love of almond butter. It’s creamy, nutty and just a touch sweet thanks to the maple syrup.

So far, I’ve eaten it with apple slices, spread on toasted millet bread (a friend gave me half a loaf, the recipe is from Moosewood) and straight out of the jar with a spoon. When this jar is gone (and it will be soon, I only got a little more than half a pint), I’ll be making more.

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