Home-made soynut butter

I’m poor and nut-butters are pricey, so why not?

Turns out, it really isn’t that hard to make. 

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Ingredients

  • soynuts
  • water
  • extra virgin olive oil
  • salt*
  • agave nectar*

*optional (I used both)

First, soak the nuts in water so they absorb the moisture (fill the water level to just above the nuts).  It doesn’t take too long and after a few minutes, they should have soaked up much of the water. 

After a few minutes add a bit more water until it’s higher above the nuts again.

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Then, transfer to blender (I used my Magic Bullet so it was all set to go) and start blend blend blending away.  After a few pulses, add in the EVOO.

Keep adding water slowly, until it’s the consistency you want (I prefer my nut-butters creamy smooth, but maybe you’re more of a chunky person).

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If you like your nut-butter sweet, add in a tbsp of agave nectar.  It’s not overly sugary and adds just a subtle sweetness.  Also, you may want to add salt, depending on whether or not your soynuts were salted to start. 

Then scoop and enjoy…

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With apples…

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With bread and jam…

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With oat bran…

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:)

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Now isn’t that gorgeous?  Simple to make, versatile, AND it cost next to nothing.

Seriously, everyone, try it. 

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65 thoughts on “Home-made soynut butter

    1. elise

      i cannot stress enough how simple this was. seriously, i was in shock. i have no clue why i didnt try this sooner. SOOOO easy!

      Reply
    1. Karen walker

      Thinking of getting a magic bullet for making almond butter
      and soybean butter.But was wondering if they have the power to do so. Also does it grind them up very fine.I tried it in a
      blender,But it came out like grape-nuts lol!

      Reply
      1. Elise Post author

        if you soak the nuts first a magic bullet can do a pretty decent job, but it will never get the super smooth texture that a food processor gets. still, its what i used for years before i got a food processor.
        i dont use the blender because like you said, it cant even come close to pureeing the nuts (plus you lose half the yield in the hard to reach crevasses).

        Reply
      2. Penny

        Karen, I put the soaked soy nuts through my Omega auger juicer, with the blank in it, not the juicing screen. That way the nuts come out all the same constistancy. I have used my Bullet for making nut butters, and hard cheese spreads, but I find the auger juicer does it better, as it doesn’t leave any lumps. Also, the slow speed of the auger juicer doesn’t add heat, like a blender does, which damages some foods .

        Reply
    1. elise

      i dont have a food processor either! i used my magic bullet…do you have any blender at all? sometimes you can get crafty, but i totally understand about limited appliances while at school.

      Reply
  1. Katie

    How can something that is so simple to make, cost so dang much? I’ve made my own almond butter, but not soynut…this looks like the next thing I must try. :-)

    Reply
  2. cmb0096

    I am not a fan of nuts or nut butters myself, but I made my sister a vegan Nutella and an agave-almond butter in the vita-mix recently–I was surprised how easy it was too! Yay for homemade :-)

    Courtney

    Reply
    1. elise

      hazelnuts? whoa whoa WHOA. courtney. if there is any nut that can pave the way for you, let it be the soynut. still im pretty impressed at your nutbutter making skills…of course, if i had a vita mix, id be doing similar experimentation too

      Reply
      1. cmb0096

        Only for you Elise…I will try soy nuts! Do you recommend trying the whole soy nut? Or the butter? Does it matter?!

        Courtney

        Reply
  3. monica

    yeah!!!!! I don’t have a blog-(i read yours everyday:) But I make this in my bullet every morning for breakfast! I almost pissed when I saw your post title! great minds baby:) Yeah!!!! -:)

    Reply
    1. elise

      i cannot stress enough how easy this was to make – seriously, i was shocked (and then kicking myself for not trying it sooner)

      Reply
    1. elise

      yes. yes. yesssssssssssssssssss.

      ps i hope you are still my date for the superbowl, even though it is gangrene-less.

      Reply
  4. Beth

    Follow up question because I’m getting ready to make this…when you said “After a few minutes add a bit more water until it’s higher above the nuts again” do you let the nuts soak it up again or do you leave it in there and blend? I’m doing mine in the MB too, so I’ll follow your same method…

    Reply
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  6. Maggie

    Is there any need to refrigerate the soy nut butter once it’s made? I’m thinking, no, but I just wanted to know what you did. I can’t wait to try this!

    Reply
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    1. elise

      i eye-balled it, but it was probably 2 tbsp. i used mostly water, and basically started with very little (after soaking the nuts) and then added more as i needed to get the right consistency. sorry i dont have more precise amounts! hope that helps :)

      Reply
  8. mindrunningwild

    I’ve recently fallen in love with soy nut butter! It is so creamy and good for you. This looks amazing and will be fun to try for sure.
    how much nuts are used for a serving/recipe? I’m thinking of adding soymilk instead of water or oil for an extra creamy boost!
    Hannah

    Reply
    1. elise

      milk is a good idea, i was just nervous about how long it would keep – turns out i polished it off so quickly, that was an unnecessary concern!

      i used about 1 cup of soynuts in the recipe, and added liquid slowly until it got to the consistency i wanted. i wish i had kept track of the exact amount of liquid that i ended up using – next time i will and ill be sure to post it! hope that helps :)

      Reply
  9. Fe

    I’m wondering, how long can you keep the butter at refrigerator? I’m planning to give my 13 months baby soy nut butter instead of peanut to avoid food allergies. Thanks, Elise.

    Reply
    1. elise

      It keeps for about two weeks (in the fridge). I’m thinking it could be longer, but I wouldn’t want to test that theory on a baby. Whenever I make my own nutbutters, I make smaller batches so they can get used up in time. Hope that helps!

      Reply
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  12. Sara

    Hi Elise-your nut butter recipe just saved me! I have never made soy nut butter before, but make my own almond butter all the time. I learned that they are not one in the same! I had left out the water and EVOO, which I now know are clearly important. Also just found your blog and I love it!

    Reply
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  14. Bess

    Hi Elise! I’ve been reading all your yummy recipes! I made this soynut butter the other day. However, I used edammae soybeans since that is what I had in. Came out pretty delicious for a substitute. Just had it w/ jelly and all I can say is wow. I am allergic to peanuts (which i used to eat pb & j everyday as a kid.) and I swear that soynuts taste exactly like peanuts!. Thank you!

    Reply
    1. Elise Post author

      hi bess! im so glad you found me and are able to enjoy soynut butter. have you tried making your own sunflower seed butter? use roasted seeds…itll blow your mind :)

      Reply
  15. Allison

    The recipe looks so good and easy! Do you know if home-roasted soybeans will come out tasting the same? I don’t have any from a package so I will have to roast them myself..

    Reply
      1. Elise Post author

        sorry, i meant *soybeans* – also, where do you buy them? do you get them dried and then cook them like other beans prior to roasting them?

        Reply
        1. Lauren

          I just made soybean butter yesterday using home “roasted” soybeans – it works just fine. I buy my soybeans in bulk from Sprouts (not all their locations have them, unfortunately), soak them at least eight hours, and then [ducks head in shame] “roast” them in 1/2 C snack sizes in the microwave about four minutes. When making in bulk, though, I properly roast them in the oven.

          I don’t have a magic bullet, but a coffee grinder works just fine and is a pretty cheap solution. You just have to make sure you clean it well before grinding coffee beans. I’m probably going to buy a second grinder just to use on flax, chia, grains, and other nuts. (Mortar and pestle are still my favorite for grinding spices!)

          Reply
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  19. Raphael

    Happy New Year to you, loved ones and readers.
    I am going to try it, it seems delicious and cheap :-) Thank you :-)
    Raphael

    Reply

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