Does anyone know how to make home made Soy nut butter? any good recipes?

Question

I would like to make my own soy nut butter at home just not sure how to do it!

Answer 1

This is from an old Vita-Mix recipe book. Be warned that this can destroy regular blenders/food processors and isn't that good for your Vita-Mix either.

Cook 1 cup soybeans, 1 quart water and 1 Tbsp. soybean oil in a pressure cooker until 15 Lbs. pressure is reached. Allow pot to cool to room temperature, then strain and pat dry soybeans. In a deep fryer or pot heat 1 quart soybean oil to 375F. and fry beans 1 cup at a time until golden brown (approx. 5 minutes). Drain beans on toweling and salt to taste.
Process warm beans in Vita-Mix at full speed until smooth adding oil if needed. WARNING: Do not process soybeans for more than 5 minutes or damage/overheating to your Vita-Mix may occur. If additional processing is needed allow Vita-Mix to cool for 2 hours before continuing processing.

I did it once or twice in the Vita-Mix; I seized up the motor on an Oster. The soy beans quickly get HOT while grinding into butter!!!

I buy my own now!

Edit:

Hi MM! I'm not a fan of fried or baked soy nuts. That recipe was aimed by Vita-Mix at folks that couldn't tolerate regular peanut butter. Toxic? Only if you're eating scads of fried food and/or using old oil. I will grant you that baked ones aren't as hard to grind as the fried ones (but they don't taste as good either). I make peanut and cashew butter using my food processor, the soy nuts (baked or fried) get hot during processing and will damage a plastic bowl.

Even I'm not crazy enough to blow $1500 on a real nut butter machine! (cool link though!!!!)

Answer 2

Soy Nut Butter Recipe

Answer 3

The Vita Mix recipe is ok. But a lot of long hard work. Ghostie, you know I love you but Fried Beans? So toxic.

First you need soy nuts. Ghostie may like fried, but roasted soy beans taste better and are healthier. Roasting give a different flavor and texture than the standard boil of the bean.

That's why they're called SOY NUTS.

http://www.crumcreek.com/store/soynuts.asp

You need a nut butter mill. A blender will make for a LOT of extra hard work. As Ghostie points out.

http://www.pleasanthillgrain.com/nut_butter_machine.asp

If using the butter mill, you don't have to add oil. It compresses the oil from the nut.

If it sits too long, the oil will separate. That's ok. Just stir it right up.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

I'm assuming it's made the same way peanut butter is made. I would look up "how to make peanut butter". I know it's made from roasted soynuts so get those and do the same with those as you would with peanuts for peanut butter.

Ignore the person above me, peanuts are not nuts..they are legumes just like soy beans are.

Answer 6

I have never tried it with soy, as I am allergic to it, but I make almond and cashew butter, and think it would likely be the same. I just whiz up the raw nuts in a food processor (I use the Magic Bullet) If it seams too dry, I add just a tiny touch of canola oil. It will seperate in the fridge, and the oil has to be stirred back in each time you use it. Add a pinch of sea salt if desired. I can think why it would be any different from almond or cashew butter. Good luck!

Answer 7

soy is a bean not a nut, so there is your first challenge.

pther nut butters just involve grinding up the nut and adding oil so that it spreads.

Answer 8

It would be similar to hummus. Where you cook chickpeas (a bean) and run thru a food processor or blender with enough liquid to blend, then mix with other ingredients. You have to refrigerate it after making, since it is a bean, not a nut.

Just cook dried soybeans (after soaking overnight), then when they are fully cooked, run them thru a blender or food processor with enough liquid to process them. Process until pureed. Then add other spices or ingredients (like maybe blend with some sesame butter (tahini), lemon or lime juice, garlic, cumin....whatever you like ...or just plain...

Here are some recipes

Easy Vegan Bean Spread

A modified recipe from the vegetarian cookbook The New Laurel's Kitchen. There's room to vary the recipe to make it suit your tastes including of course Mexican-inspired. The original recipe called for soy beans, but I don't care too much for them so I've substituted pintos-usually; sometimes black beans. I think the two magic ingredients are the celery and the vinegar. Use for burritos, as a sandwich spread, in portobella mushroom burgers, bagel topping, etc.

15 min
1/2 medium white onion or yellow onion, minced
1 tablespoon olive oil
1-2 garlic clove, minced
1 medium celery, finely chopped
1/4 cup diced green bell pepper (optional) OR
1/2 jalapeno, diced for spicier version
2 tablespoons tomato paste (I use ketchup or even BBQ sauce)
1/2 teaspoon italian seasoning or taco seasoning (salt-free)
1 1/2 cups beans, of your choice cooked and mashed
1-2 teaspoon white vinegar, to taste
1/4 teaspoon salt
fresh ground pepper

Other Suggested Ingredients
fresh parsley
shoyu
fresh lemon juice
cumin
cilantro leaves
cayenne

1.Begin by sauteing on medium heat the onion and garlic in the olive oil until soft. Next add the celery and pepper if using and cook another 2 to 3 minutes. Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
2.Place the cooked, warmed beans into a serving bowl.
3.Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
4.Adjust seasoning.
http://www.recipezaar.com/126946

here is another one..you could try substituting soy beans for the beans

Spicy Bean Spread
Adapted from The McDougall Program

1 16 oz. can pinto or kidney beans
1/2 onion
1 tomato (optional)
2 cloves garlic
1 tablespoon soy sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
1 lemon

Drain and rinse beans. Chop onion and tomato. Mince garlic. Juice lemon.
Put all ingredients in food processor and puree.
Use on bread or pitas for sandwiches. Could also be used as bean dip with tortilla chips.
http://www.dartmouth.edu/~terryr/spicy_bean_spread.html


You could take these hummus recipes and try substituting soy beans for chickpeas...not saying how it would taste..I don't know...

Classic Hummous

Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Jalapeno Lime Hummus

1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html

Walnut-Flaxseed Hummus

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
dash cayenne or chipotle chili powder

Toss the garlic into a running food processor, and process until thoroughly chopped. Add the walnuts, and process until they are in tiny pieces. Add the chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid). Begin blending and add the lemon juice. Continue blending until the mixture is smooth, adding a little more liquid if necessary. Add 1/8 tsp. of the cumin, the paprika, and dash cayenne, and blend for another minute, and taste to check the seasonings. If needed, add more cumin and lemon juice.
Serve as a dip for veggies, a filling for pita bread, or atop a salad.
http://www.fatfreevegan.com/appetizers/hummus.shtml