This is not a recipe makeover, but rather a re-post of the process of how to make soynut butter.
You see, that post I wrote long long ago is somehow one of the most popular on my site. And yet, the photos are hideous and don’t do the recipe justice in the least.
So I decided to write a revised post, in the hopes that more people will give it a shot. Back in my college days I was a soynut butter fiend. Just ask my bestie, Jess. We pounded the stuff.
It wasn’t until much later that I thought to make my own. It’s really really simple. All you need are soynuts and some kind of blender or food processor.
Home-made Soynut Butter [vegan, gluten free]
Ingredients:
- 1.5 cups roasted soynuts
- 1 cup water
- 2 tbsp coconut oil
- 2 tbsp maple syrup (+/- to taste)
- 1/2 tsp salt (+/- to taste)
- optional: cocoa powder, cinnamon
- optional: other oils (ie flax, safflower, sunflower, sesame, olive, rapeseed, etc.)
Directions:
Add soy nuts to whatever appliance you’re going to blend it in (magic bullet, blender, food processor) and then add the water. Let the soynuts soak for a while (until they absorb all or most of the water).
Once the nuts are soft and the liquid is reduced, pulse them into a thick puree. Scrape down the sides of the blender as needed. Add coconut oil and maple syrup and continue to blend. Salt as desired (if you’re using roasted & salted nuts you may not need any).
Continue to process until nut butter reaches the consistency you want.
Enjoy!
On sandwiches. Or toast.
In oats. Or hot grain cereal.
With apples. Or bananas.
In smoothies. Or yogurt.
On pancakes. Or waffles.
You get the idea…
Notes:
This recipe yields a more chunky soynut butter. For a smoother, creamier nut butter, add extra oil (I’ve found flax [aka linseed] to be my favorite).
You can swap agave or stevia for the maple syrup. I also think brown rice syrup would work, but I’ve never tried it.
Use organic soynuts (unless you’re certain the kind you buy are non GMO).
Hello protein!!
Wow, never thought of soynut butter before. Will have to try sometime!
This looks amazing!:) I really need to use soy nuts more- so much protein!!
I’ve never tried a soy nut!!
Thanks for your post. I am planning to make also soynut butter. This is a great help.
The soy nut butter post was how I first found your blog after I messed it up the first time! Thanks for reminding me that I need to make it right the next time
Soy nut butter is brilliant. You rock.
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i made the soy butter at home, and after 2 days it turned sour! i have no idea what i did wrong!
was it stored in the fridge? must have gotten bacteria introduced at some opint because that sounds like it started fermenting or something! i have never had it go bad in under a week.
Hey, fun to find your site! Do you think this could somehow work with adzuki/aduki beans?
Thanks!
Sarah
maybe! it might be more like hummus, but thats never a bad thing in my opinion 🙂
Has anyone done this without the water?
Why do we need to add water in the recipe? What happens if we omit it? Thanks.