Recipes: Almond, peanut, and cashew butter!

I was often asked how I make my almond butter. I replaced the classic butter with almond butter a long time ago, and with the prices going up, I started to make my own. In the meantime, I forced myself to like peanut butter (am I the only one to force herself to like something because it's "cool"? 😅) , and I discovered cashew butter. This last one is very useful for mashed potatoes, because if you use soja milk, it covers the taste of it and gives the impressions of  "normal" mashed potatoes.

Here are the recipes of these three treats that you can try with any other nuts of your choice. These butters can be used instead of classic butter, on toasts, in the kitchen, as I previously said, or in smoothies for example. They are a source of magnesium and protein.
The only thing that you absolutely need for that, is a powerful mixer.
We have a Magimix at home...

Almond butter: 

Ingredient:

-Almonds (organic if possible)(500-700g/ 5-6 cups depending on the size of the mixer)

-that's all! 

To begin, preheat your oven to 180°C (so 356°F), and spread your almonds on a cooking plate. Once the oven is preheated, bake the almonds for 10min. Then, after they've cooled, you can mix them.
At the begining, the almonds will turn into a powder, then it will become a thick dough, and it will eventually liquify.
 You can choose the texture you want by mixing more or less! 

Peanut butter and Cashew butter:

Ingredients:

-cashew nuts

-non-salted peanuts

This time, you don't even need to grill the nuts or the peanuts, you only need to put them in the mixer and wait for the magic to happen (or rather the chemistry...) 

Enjoy!