Abstract: A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.

Abstract: A nut paste preparation for food and beverages is formed by processing blanched, unroasted nuts into a nut based flour having a mean particle size between about 0.002 and 0.012 inches. The processing occurs without adding water and oil. The temperature during processing does not exceed 140 degrees Fahrenheit. The nut based flour is sheared without adding water and oil to form a nut paste. The temperature during shearing does not exceed 120 degrees Fahrenheit. The nut paste after shearing has a mean particle size of about 1 to about 40 microns.