Does anyone have suggestions as to how I make raw nut butters? Ok...so there are nuts..LOL...I got that far!!!

Grind in powerful blender for food processor for a LONG time, until the oils start to release. When you get tired of this, add oil/water so it sticks. It won't be as creamy as commercial.

I make nutbutters with my Cuisinart, but always end up adding some oil. And rost0037 is right, it's not as creamy, but that's cool with me.

I process the nuts dry for a long time, then turn off the food processor to let it cool down for about 30 minutes, then process again, and so on, or add some oil to shorten the process too. I have never not added oil however.

Avocadess, you never add oil? Is water enough to keep it's consistence? I don't mind if it is not creamy..I am used to that! If I don't have to add so much oil, that is ok with me!

Haha, no. I add oil. I have never NOT added oil. (A double negative there, sorry!)

People with true nut grinders don't have to add oil; I do.

The homogenizing plates of a twin-screw juicer will make nut butters without needing to add additional oil..

Food processors & blenders require oil so as to allow the mixture to move around in order to achieve a relatively smooth consistency..

Commercial butters are made by squeezing the nuts through huge rollers that are brought further & further together as the mixture breaks down into finer particles..

Heat is generated in all of these processes..It's a matter of physics & cannot be avoided..I do not own a twin-screw juicer..I've tasted nut butters made by someone who does, & these butters are smoother than anything I am able to produce in a food processor, or blender..

Nut butters should be consumed as quickly as possible after making them..The oils in the nuts start to oxidize & turn rancid as soon as they are exposed to oxygen..The freshest nuts should be used for nut butters..If the nuts smell stale, then the resultant nut butter will also taste stale and oxidize even more quickly than normal..I do not care for the taste of the butters after they have been refrigerated..

I have the Vac Sy Standard Set of vacuum sealing glass containers..I use the smaller of the Universal Lids to seal some of the butter in a 16 oz. square-shouldered glass jar..The balance I freeze with a layer of oil over the top of the butter, or give away to someone else..

It's hard to make small quantities in a food processor, as a certain amount of product is necessary in order for the steel blades to have enough of the mixture in the bowl in order to efficiently slice the nuts into smaller & smaller pieces..

Bruce

I am wondering if it's true I can use my champion to make raw nut butters? I have the blank plate that is recomended for it... I have never tried it...Hmnghghn!?!? Raw macadamia/pecan butter?!?!

Thanks a lot for everyone's advice! I will play around and see what happens

Somebody here recommended a snack made from nuts ground together with dates. I did this in my food processor with soaked nuts. No oil or anything. The stuff it made was GOOD. I don't know if it'd qualify as "butter" but it was spreadable! I put it on celery and it was fantastic.

Soaking nuts for the recommended times for making nut milks will allow the nuts to much more easily be processed into a butter in a food processor..The resultant nut butter WILL taste slightly different from one made w/o soaking the nuts..The nut butter made with soaked nuts in a food processor will still NOT be as smooth as the ones made in a twin-screw juicer with the homogenizing plates installed..It should be noted that several passes through the juicer will be required in order to acheive the type of smooth consistency that commercial butters have..