All you need is a blender and a bag of nuts and you can make your own homemade nut butter in no time. Delicious spread on hot toast or oatcakes, stirred into porridge or sneakily licked off a finger.

Hazelnut butter

Makes about 150g
130g hazelnuts, skins removed
1 tbsp neutral-tasting oil, such as grapeseed or sunflower
1 tsp pure vanilla extract
Pinch of sea salt
2 tbsp unsweetened cocoa or cacao powder (optional)

1 Blitz the hazelnuts in a food processor for 8–12 mins, depending on your machine. First you’ll get a fine powder, but continue blending until you get a denser, softened nut butter.
2 Add the oil, vanilla, salt and cocoa or cacao powder (if using) and blitz to combine for 2–4 mins until smooth. Store in the fridge in an airtight jar for up to a month.

Cashew butter

Makes about 250g
240g raw cashews
Pinch of sea salt
1 tbsp neutral-tasting oil, such as grapeseed or sunflower

1 Preheat oven to 180C/Fan 160C/Gas 4. Place the cashews on a baking sheet in a single layer and bake in the preheated oven for 6–9 mins until lightly toasted.
2 Allow the cashews to cool completely before transferring to a food processor. Add the salt and blitz. Once you have a rough paste (after 6–7 mins), slowly add the oil with the motor running. Blend for 8–12 mins in total. Be patient: you will get a nut butter eventually!

Cook’s notes: You’ll have to scrape down the sides a few times between blitzes. Store in the fridge in a jar for up to a month.

Recipes from The New Porridge by Leah Vanderveldt (Ryland, Peters & Small).