This post is sponsored by Vital Proteins. All opinions are my own.
So sorry to be bringing you two sponsored posts in two days, but it’s how the timing had to work out for this month. Definitely keep reading — you don’t want to miss this one.
I don’t know why I started out with almonds when making nut butters at home. They’re the most time-consuming (albeit it the most delicious) and I ruined parts of my kitchen in the initial experimentation.
After getting proficient at almond butter, I realized how much easier it was to make other nut butters at home. I experimented with walnut and cashew flavors, and when going through my cabinets over the weekend I found a huge bag of pistachios I had totally forgotten about.
So, as a totally normal thought, I wondered CAN I MAKE BUTTER OUT OF THIS? IS IT A THING? DO PEOPLE DO THIS?? Turns out, they do.
As I’ve mentioned before, I love my Vitamix to death and don’t know what I would do without it, but I find it totally worthless when making nut butters. I don’t like adding oil, which I find I almost always have to do when using that blender. I make all of my butters in my food processor and haven’t turned back. In fact, up until a couple weeks ago I had never used it for anything else. Then I found out it could chop carrots. WHAT?! 🙂
Anyway, I’m getting off track here. Basically this is the easiest nut butter recipe I’ve ever made.
Typically, I will buy raw, unadulterated nuts and then roast them and add a little salt in the processing phase. Since the bag of pistachios I had was already roasted and salted, I just popped them in and went to town. I did add a little maple syrup as I usually do, but that’s it. BAM.
EXCEPT — I love me some Vital Proteins, which I’ve talked about on a monthly basis on this blog. Their collagen protein is the best in that it is unflavored and I can add it to ANYTHING. So I did.
The “power” in this power pistachio butter comes from the addition of their collagen peptides — now available in these cute little to-go packets. One packet contains 9 g of protein, so with every delicious bite of this butter, you’ll be doing your body a solid.
I’ve been enjoying this on English muffins by itself or with a little bit of jelly. It’s mild, yet delicious, and will probably be gone this week.
Power Pistachio Butter
- 2 cups roasted, salted, shelled pistachios*
- 1 Tbsp maple syrup or honey
- 1 packet of Vital Proteins collagen peptides OR one scoop (if you don’t have the minis)
- Place nuts and powder in processor and turn on. Leave running until the nuts begin to break down into a smooth butter (~10 min).
- Add the maple syrup. The mixture will begin to clump up again, but leave processor running until it smooths out. Stop when desired consistency is reached.
*If you have raw pistachios, I would recommend roasting them at 350 degrees for about 10 min and adding 1 tsp of salt to the first step (or to taste).
- Have you ever had pistachio butter? How do you eat it?
- WHAT NUTS SHOULD I USE NEXT?