Homemade Mixed Nut Butter

My summer school session is finally coming to an end & I am very much so looking forward to relaxing a bit, maybe travel, & prepare myself to take the GRE in August before Fall semester (my final semester!!!!!!). I can not believe my undergrad career is finally coming to an end, in the next year there will be so many changes and opportunities that will be presented and I will finally be starting the next chapter in life. I will have more time to work on myself and create content to share with you all. Alright... onto the recipe!

I have been a collector of nut butters you could say, at any time I have at least 20 jars... I am a girl that likes choices. Homemade nut butters have been the latest LOVE of mine in the kitchen. Nut butter's are quite pricey especially cashew and almond butters, so making them on my own not only is a great way to use my favorite kitchen gadget (food processor), but a great way to make my own mixture with minimal ingredients to boot. Prepare yourself for one of the easiest recipes you've ever used!!! I hope if you give it a go, you enjoy! It can be spread onto toast, rice cakes, muffins, into oats, or even drizzled on ice cream!


Ingredients:

1 cup raw almonds
1 cup raw cashews
1/2 cup pistachios

How to:

Add all ingredients to food processor, blend until nuts start to form a smoothed butter like substance. Scrape down edges, and continuing processing, times will varying depending on strength of processor.
Continue until smooth and runny like a natural nut butter consistency.
Pour into an airtight lidded container, you can use a Tupperware container or a recycled old PB jar as I did above. No need to store in the refrigerator due to the high fat content, but you can if you wish.
Oils will naturally separate when stored, so mix with a knife before use.