How To Make ABC Nut Butter (Almonds + Brazil Nuts + Cashews)

I shared the recipe for this ABC nut butter in my Toast Toppings post, but a few of you asked about it on Instagram, so I thought I’d do a post to show you how to make it. Plus, it’s my favorite nut butter of the moment, so it definitely deserves its own post.

ABC butter stands for almonds, Brazil nuts, and cashews, and it’s a fun and playful twist on your everyday almond butter. The Brazil nuts add a rich flavor while the cashews make it extra creamy, smooth, and extremely spreadable. You also get the nutrients of three different nuts, and I found that it blends quicker than other homemade nut butters (mine started getting creamy 2-3 minutes in). If you’re thinking about making your own nut butter, I highly recommend trying this one.

I love spreading ABC butter on toast with bananas, cinnamon, and honey, drizzling it on waffles with chia jam, slathering it on sliced apple ‘donuts’, adding a dollop into my morning smoothie, or having a spoonful straight out of the jar. Let me know if you try this!


  • 1 cup almonds, raw and unsalted
  • 1 cup Brazil nuts, raw and unsalted
  • 1 cup cashews, raw and unsalted
  • 1 tbsp coconut sugar*
  • 1/4 tsp salt

* You can sub coconut sugar with maple syrup, but don’t add more than the recommended amount or the mixture will become too stiff.
Prep time: 10 min / Cook time: 15 min / Total time: 25 min
Cuisine: Vegan, gluten free, raw
Makes: About 1 1/2 cups


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place almonds, Brazil nuts, and cashews on baking sheet. Keep the Brazil nuts separated since you will need to peel the remaining skin off after roasting. Roast for about 12-15 minutes, until nuts are fragrant. Check in towards the end to make sure the nuts don’t burn.
  3. Remove baking sheet from oven and let it cool for 5-10 minutes. Remove the remaining skin from Brazil nuts by placing them into a kitchen towel and rubbing them between your hands.Add roasted nuts to food processor and process until creamy and smooth, for about 6-7 minutes. Stop and scrape down sides if needed. (The processing time will vary depending on your food processor. I use this Magimix food processor and it took about 3 minutes for the finely ground mixture to turn into smooth butter-like texture.)
  4. Add coconut sugar and salt to food processor and process again until well blended. Taste and add a dash of extra salt if needed and blend again.

  5. Transfer final butter into an airtight jar. Store at room temperature for up to two weeks or in the fridge for up to a month. Enjoy!


Photographs by Stephanie Park

  • Erin-bear

    Great combo! FYI it shouldn’t be labeled as raw if the nuts are roasted.

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