Peanut butter lovers: Have you tried making your own? I don’t know what took me so long to try it. It’s so easy to blend in a food processor and tastes incredible. Take your PB&J to the next level with homemade peanut butter.

Homemade peanut butter is lusciously creamy, with rich and irresistible peanut flavor. Notably, there’s no grit or annoying oil to stir into the container. Homemade peanut butter tops all the store-bought options in flavor and texture, and I’ve tried every natural peanut butter out there!

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Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

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Have you ever tasted pistachio butter? This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! It’s creamy with amazing pistachio flavor.

I first tasted pistachio butter when we visited an Ottolenghi restaurant in London last year. I was so excited and wanted to try everything, so I brought a collection of shelf-stable treats back home with us. They had tiny jars of sweetened, spiced pistachio butter—I don’t know what they called it, exactly—but it piqued my interest.

This pistachio butter tastes like an absolute treat even without any sweetener. It makes morning toast taste extra special. Imagine your next batch of pancakes with a drizzle of pistachio butter on top!

In fact, this pistachio butter is so special and unique that it’s a great homemade holiday gift for a host, teacher, or friend. Tie a pretty ribbon around a small jar to brighten its humble green appearance.

Below, you’ll find the recipe and an instructional video so you can watch how it comes together. I hope you’ll give pistachio butter a try!

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What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.

Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?

Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.

The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.

However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.

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It’s about time we talked about coconut butter. I’m sorry for keeping this nutty, spreadable goodness to myself for so long. I first learned about coconut butter when I made it for my raw, vegan fudge and I’ve kept a jar of it stashed in my cupboard ever since, replenishing my supply every time I run low.

In its most basic form, coconut butter is just unsweetened coconut flakes that have been whirred together in a food processor. Toast the coconut flakes, add some macadamia nuts and a dash of sea salt, and coconut butter becomes truly magical.

Coconut butter is good on pretty much everything, but it does something amazing on cold stuff like ice cream and yogurt: it hardens into a magic shell-like topping! Coconut oil is, by the way, the magical ingredient in shell toppings. Like coconut butter, it solidifies at temperatures below 76 degrees Fahrenheit.

Coconut butter really adds an extra dimension of texture and flavor to chilled berries and vanilla bean Greek yogurt, as shown above. Drizzled over chocolate ice cream? Out of this world, I’m sure.

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If you love pecans like I do, you must try pecan butter. Toasted pecans meld together in a food processor or blender, transforming into silky smooth, spreadable nutty goodness with maple undertones. Swirl in a pinch of salt and cinnamon at the end to make it taste positively divine.

Pecans aren’t cheap, but pecan butter is worth every penny. It’s liquid gold. Tie a ribbon around your jar to give it as a simple homemade holiday gift, or keep it all for yourself. (Better yet, double the batch to make enough to share.)

I suggest slathering it on a piece of my favorite honey-sweetened banana bread. It makes a healthy breakfast that tastes almost as decadent as a piece of cake.

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