A couple of weeks ago, I stumbled across a bit of a revolutionary blog post at Vegan Epicurean. It mentioned homemade reduced fat nut butter – ‘you what??’ I thought! I love nut butter – and nuts are really good for you – but nut butters can be quite oily and VERY calorific.
So when I was tempted by a jar of cashew butter in Holland & Barrett on my way home from work, I thought I’d give it a go.
You take an ordinary jar of nut butter…
…and you pour off all the oil that’s collected on the top. There was at least a couple of tablespoons of oil on the top of my jar!
Then you scoop the nut butter into a bowl, and whip it up using a hand beater (or you can put it in a food processor), adding water a little at a time until it goes all fluffy and creamy.
The added bonus is that the whipped butter is much more voluminous, so you get more of it (you’ll probably need a bigger jar!)
It tastes fab – really nutty and creamy without being at all greasy. And it spreads really, really well. It’s still not exactly low-fat, but I certainly feel a lot better about it than I do about stirring a load of oil into my nut butter every time I want to eat some.