Upgrade everything: Homemade nut spreads

Peanut butter is great as a spread for sandwiches, in vegetable dishes or curry. You can also add a few tablespoons to coconut cream to make a perfect dressing for a root vegetable salad or a sauce for spring rolls.

Peanut butter

What you need:

• 1.5 cups of natural, peeled peanuts

• 3/4 cup of water

• 1/2 tsp of coarse salt

• 1 tbsp of maple syrup or silan

• 2 tbsp of olive oil

How to make:

1. Roast the peanuts in a hot pan or in an oven at 180 degrees until they release a good aroma (5–10 minutes).

2. Place the peanuts, 1/4 cup of water, salt, syrup, and oil into a food processor and grind until fine crumbs form. You can continue until you get a fairly smooth spread.

3. Add the remaining water (1/2 cup) in a stream while the processor is running, until the spread thickens and becomes light, similar to raw tahini.

---

Cashew spread with turmeric, chili, and black pepper

The natural sweetness of the cashew blends perfectly here with the chili and pepper.

What you need:

• 1.5 cups of natural cashews

• 3/4 cup of filtered water

• 1/2 tsp of coarse salt

• 1–2 tbsp of maple syrup or silan

• 2 tbsp of olive oil

• 1/4 tsp of black pepper

• 1/4 tsp of turmeric

• a pinch of crushed chili

How to make:

1. Roast the cashews (5–10 minutes at 180 degrees), being careful not to burn them.

2. Place all ingredients in a food processor and let them rest for 15–30 minutes so the cashews soften and absorb the water.

3. Grind until smooth. If necessary, add more cashews for thickness or water for a thinner consistency.

4. Store in the refrigerator in an airtight jar.

---

Roasted pistachio (or almond) spread with cumin and garlic

This spread reminds me of homemade tahini with a hint of cumin, perfect served with pita bread and pickles.

What you need:

• 1.5 cups of natural pistachios (or peeled almonds)

• 3/4 cup of filtered water

• 1/2 tsp of salt

• 1/4 tsp of cumin (optional)

• 1/4 tsp of garlic powder

• 1 tbsp of maple syrup or silan

• 1 tsp of lemon juice

• 3 tbsp of raw tahini

• 2 tbsp of olive oil

How to make:

1. Roast the pistachios (5–10 minutes at 180 degrees).

2. Transfer to a food processor and grind without water for about 2 minutes until fine crumbs form.

3. Add the water gradually and grind until a smooth spread is formed.

---

Homemade Nutella

Less sweet than the supermarket version and insanely delicious.

What you need:

• 2 cups of natural hazelnuts

• 4 tbsp of high-quality cocoa

• 2 tbsp of powdered sugar

• 3 tbsp of maple syrup or silan

• 1 tbsp of high-quality vanilla extract

• 3–4 tbsp of filtered water

• 2 tbsp of any oil

• 1/2 cup of heavy cream, milk, or coconut cream (for a vegan version)

How to make:

1. Roast the hazelnuts (5–10 minutes at 180 degrees).

2. Transfer to a food processor with the syrup, water, and vanilla, and grind until fine crumbs form.

3. Add the cocoa, powdered sugar, oil, and cream, and grind until a smooth texture is achieved.