Soak walnuts overnight, drain and discard the water. Cool the walnuts before making them into butter. Toasted walnuts : To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter.

Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at ° F for 8 to 10 minutes, or until fragrant.

Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together.

This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we….

Looking for more bite-sized goodness? California Walnut Butter By California Walnuts. Total Time. Total Time Nutrition Total Time Prep Time. Cook Time. Nutrition Calories. Total Fat. Polyunsaturated Fat. Dietary Fiber. Preparation You can make walnut butter using raw, soaked or toasted walnuts.

To Make Butter Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Related Recipes. I absolutely love trying out your recipes. I had one question: I wanted to make almond butter, and somehow I was distracted and started to blend the nuts without roasting them.

Do you think I can roast the nuts blended in the oven for a few minutes and then try to blend them again? Thanks Kaltrina! So, I though why not make my own flax meal AND my own nut butter.

Q1 If I use macadamia nuts, since there are no skins so to speak , do I still need to roast them? Yes you can roast the macadamia nuts!

Just be careful not to burn. I think it will be too intense of a flavor. on Q1 So… you can roast the macadamia nuts, but do you HAVE too? I gathered that the other nuts NEED to be roasted in order for this to work, or to get the skins off. Thx for the fast response!

It also produces a deeper, nuttier flavor. Have you tried our seed cycling mix? Thanks for the recipe! What is your take on peeling with hot water the almond skin before roasting?

You could buy peeled, slivered almonds if you prefer without peels. I Tried walnut butter and turn out very creamy I mix two tablespoons with my oatmeal on morning yummy. Thanks for the recipe very easy. I just made this and it is AWESOME! Next time I am just going to make plain almond butter.

The sunflower over powered the flavor of the others. Thank you for this recipe. I will continue to make this!

I made this. I used already roasted, no salt, deluxe nut mix no peanuts. Ado I got to skip a step but it came out great! Thanks Dana! Super delicious, and perfect for our near-daily breakfast toast! I made this with cashew, walnut, chia seeds. Toasted the nuts in the oven first then blend till fine.

Added chia seeds, vanilla extract and 1 spoon coconut butter to finish. Used it on fruit loaf toast with some honey, was delicious! Is there a way to fix it? I have found straight pistachio butter to be a little intense, but we do it with a mix of almonds and pecans and it is AMAZING!

I started in the food processor and after a few minutes it became really hot -both the machine and the nuts. Any suggestions? Hi Ali, A food processor works best with this recipe. A powerful machine definitely helps! Stay safe! Either is fine. It will keep in the fridge up to months! It will also usually stay fresh at room temperature up to 1 month.

Scrape down the sides and pulse a lot at the beginning. I used my [low-end] Ninja and it was finished in about 5 minutes, start to finish. Slightly warm to the touch the nut butter but not the machine , creamy, and gooey. My kid has a nut allergy. Could I sub golden peas in the recipe? Just roasted a few bags of nut in their shells, should I roast them again?

I have almonds and hazelnuts. Hi Dana, I have a question. Which almonds have you used california almonds or european almonds? As california almonds are often steam-pasteurized. and which brand of almonds you suggest? Hi Sruthi, we typically use California almonds. Hi Dana, I love your recipes!

Can you help me figure this out? A kitchen scale will be your best friend for this and 18 zillion other tasks. The serving size on the nuts is in grams, right? But by weight, the information is the same as on the panel.

Hi, I do have a kitchen scale,best thing ever! I guess I was just a little confused with how to measure it after it was done. I usually put a Mason jar on the scale empty and tether it to zero. I add the nut butter and get total grams. I the divide the amount of total sugar into the grams if three nut buttet then multiply by 2 Tablespoons.

Does this method sound right to you? Can you please recommend the best brand of food processor to buy? We like this one. In regards to separation issues I store mine upside down and it helps crazy as it sounds.

Very excited to start experimenting with different nuts. We are trying mixed nuts next. Very simple! thank you so much for sharing, I made walnut butter. I used vanilla, sea salt and I added a few drops of agave nectar. Just a quickie, other websites recommend soaking the nuts prior to roasting them for nutrient benefits.

Have you ever tried it and does it affect the flavour substantially? It does not substantially affect the flavor. But it does help remove phytic acid from the nuts, which can block nutrient absorption.

However, roasting your nuts can also help reduce phytic acid and makes them easier to digest. So if I were you either buy sprouted nuts because sprouting your own is quite time consuming , or roast your own then blend!

I have however made homemade peanut butter. It was amazing. I love homemade mainly because I am a disabled veteran and live on a meager budget and also want to eat healthier.

I really curious about making other nut butters to include haha NUTELLA!!!! Ate it while in Germany but it is outrageous here in the states so that is my next venture just need to find hazelnuts in bulk. Thanks for sharing, Amy! We agree that homemade tastes better!

I attempted to make this and kept running into my food processor feeling like it was overheating! What is the best food processor for this job? We love our Cuisinart 7 cup. But I believe they now only sell an 8-cup version. You can also try making it in a high-speed blender like a Blendtec or Vitamix!

Used this recipe to make some almond butter tonight as store ones are so expensive! and looking forward to trying it with other nuts and seeds too! Hi Minimalist Baker! I loved this recipe. I baked my nuts a little too long so my first attempt has a slight burnt taste that bothers the hubs more than it bothers me.

I also learned it was better to add the nuts in increments than all at once. My processor Cuisinart was maybe too full with all the nuts to grind properly. Turned out amazing for first attempt. Will definitely make this the rest of my life and by by to buying almond butter for me ever again!!

Thanks so much for your kind words and lovely review, Renee! We are so glad you enjoyed this recipe! I made this with walnuts, because I love them and I try to get omega 3 into my diet daily. I added some hemp seeds for extra protein. And I cheated and pur just a spoonful of brown sugar in because I love it with walnuts.

It was AMAZING! It was really fun to make. I made this using pecans. The end result is absolutely delicious I added some salt and cinnamon. When you say longer than expected, how long exactly did it take you?

Mine went for at least 15 minutes and I gave up and added some oil. My question is, once made and as I do not use salt in my diet how long will these last in an airtight mason jar? Is there anything, lemon juice maybe, that could be added as a natural preservative? Honey even? Is storing in the fridge best?

I am in FL, always hot and humid. Just store in the fridge to keep fresh up to months! This nut butter is super delicious! I use the combination of almonds, cashew nuts and pecans to which I add a sprinkle of cinnamon and sometimes a dash of maple syrup at the end.

Any suggestions on how I could correct this? Hmm, are you using nuts that seem fresh? If so, other ideas would be maybe it needs additional time in the food processor or a higher quality food processor.

Hope one of those suggestions helps! It came out as you said it would. Little problems here and there but I think that was on my end. The recipe was great. Thanks so much for the lovely review, Kayleigh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review?

Thanks so much! I made nut butter and it tasted so amazing! The most common times use it is during the morning time. Mostly to make my nut butter and banana toast.

Thank you so very much for your recipe! It is healthy for kids and a better choice. This turned out great! It just means that you need to blend for longer. I added about 2 tablespoons of maple syrup, a half teaspoon of vanilla, and a bit of cinnamon. I did warm up the maple syrup before adding, so that probably helped.

Hey there!.. I noticed my homemade nut butters mostly almond separate once stored in the fridge and then the part that settles down really thickens. So it gets tough to mix it up and use.

Am i doing something wrong, should i be processing it longer? Hi Disha, a little separation is normal, but you may want to try processing a little longer also. I just made walnut and pecan butter. I added vanilla, cinnamon and milled flax seed to it at the end. This was fantastic!

Just made this today in my vitamix with the tamper attachment and it took about 5 minutes max! Added in a bit of cinnamon and tiny bit of agave nectar.

In the blender it always looks thick and like a paste but once put in a glass jar and tapping out the air bubbles it becomes creamy and loose!

It weirds me out every time but it works! Thanks so much for the lovely review and for sharing your modifications, Bianca! Then add in the chocolate, cover, let it melt for a few minutes, then blend! You say to use chocolate.

White, light or dark? Chocolate chips, bars or cocoa powder? Sweet or semi-sweet? Whats works best? I know eventually I can experiment but just to start. Thanks for your reply and sharing the recipe. Look forward to trying it. If the only ingredient is the nuts why is there a need to refrigerate?

Nuts last in the pantry for weeks. Will this nut butter not last? Hi Jaysen! Mine never even began to clump even after 30 minutes. I finally added honey and then only did it work. It is o more like a paste. I did a combo of nuts. I know they baked a bit too long but what am I doing wrong?

Yes they would! If ROASTING sprouted nuts only roast that long. They are just super sensitive in the oven and can burn easily. Do I really need to put nuts in the oven first before I use the blender? Can you share What blender or food processor did u use?

Mine looks more like a paste. You can find those in our shop! Do you prefer to use your food processor or blender? Really questioning my buy here. I prefer either a Vitamix with a wand OR a food processor. It seems a high speed blender with a wand seems to get it creamier.

But a food processor is more low maintenance. Can they be used? Also, instead of roasting the almonds, can I purchase them already roasted or is raw best? You can buy raw and roast them yourself, or just buy roasted. I prefer buying raw and roasting myself.

Has anyone tried making nut butter with hickory nuts? So was wondering if they would even be able to be used? Thank you for any help.

Hi Em! Any tips? Adding liquid honey to oil from the nuts can congeal the mixture sometimes. Which is why I prefer adding stevia as a sweetener, or coconut sugar.

I tried with hazelnuts. Hmm, strange. If you have a good quality food processor or blender it should work. would it be any different if i use slivered almonds?

i only have slivered almonds right now and i really want to try making this. Hi : Dana here…. I put the blender on medium. I found out that if you have the blender on high, the day after fat starts to come out.

I know right??? One more question — do you recommend using the low or high setting on the food processor for this? Please enable JavaScript in your browser to complete this form.

Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Facebook Instagram Pinterest Twitter YouTube. Search for. How To Make Nut Butter A step-by-step guide for how to make your own nut butter. An easy and delicious way to save money, create your own blends, and enjoy nut butter at home!

Author Minimalist Baker. Print SAVE SAVED. Prep Time 15 minutes minutes. Cook Time 10 minutes minutes. Total Time 25 minutes minutes.

Servings 24 1-Tbsp servings. Course Sauce. Cuisine Gluten-Free, Vegan. Freezer Friendly No. Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric.

Instructions Preheat oven to degrees F C and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a minute roast at a lower temperature F or C.

Roast raw nuts for minutes, or until fragrant and slightly golden brown. If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins see photo.

Removing most of the skins is preferred not all will come off. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to or more minutes so be patient.

Scrape down sides as needed. Once creamy, add salt or other add-ins to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks sometimes longer.

Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter , Almond Joy Butter, and Super Seedy Sunflower Butter! Serving: 1 one-Tbsp servings Calories: Carbohydrates: 3. Cancel reply Have a question? Comment: My Rating: My Rating:. I Made this I Have a Question.

All comments I made this Questions. It sounds extra delicious with your modifications. Thank you for sharing, Judy! Hi Jim, this can last longer than three weeks! We find its freshest by 3 weeks. Going to check out your coconut butter recipe next…thanks!! What in your opinion is the best kind of chocolate to add to nut butters?

In our experience raw cashew butter is the most mild in flavor! Hope this helps! Does this store in the refrigerator?

Is there a may to store on shelf? Made with just almonds! So delicious! Thank you for sharing, Clara! Thank you for sharing! Is avocado worth adding into this? Thanks so much for the lovely review and for sharing your modifications, Alexa!

Hi Claire, it will keep for about 3 weeks sometimes longer. There is no way it would last that long in my house! Thanks so much for the lovely review and for sharing your ingredients, Allison!

Thank you for a nother wonderful recipe! Thanks so much for the lovely review, Bev. So glad you enjoyed this one! Thanks so much for the great review. So glad you enjoy it! Thanks so much for the review, Bernadette!

Walnut butter sounds delish! Hi, I found your information on making nut butter. Thanks for your help. Hello, Thanks for the reply.

Thanks, Erik. Hello Again, Thanks for your help and suggestion on a model of food processor that works for making nut butter.

Hi, Is there a food processor that is able to grind nuts and go all the way with making the nuts into nut butter? Hello Again, I enjoy your replies. You are very knowledgeable. Wow, love that creative combo, Lisa! Thanks so much for the lovely review!

photo 1 NOTE : Toasting the walnuts helps them break down easier and release their natural oils for smooth walnut butter. Transfer the walnuts to a food processor and blend. photos NOTE : Stop processing and scrape down the sides, as needed. photos Transfer your walnut butter to a clean and dry glass jar or container and enjoy!

How to use it Spread it on toast, English muffins, and bagels. Drip it over fluffy pancakes or waffles. Add some to your oatmeal , chia pudding , or smoothies.

Make a walnut butter and strawberry jam sandwich. Use it in cake or cookies to replace other called for nut butters.

Lick a spoon! Fun Variations Pumpkin spice walnut butter : Add 1 tablespoon of pumpkin pie spice, ½ teaspoon of vanilla extract and tablespoons of sweetener of choice. Chocolate walnut butter : Add 1 tablespoon of raw cocoa powder and sweeten, to taste.

Equipment I use this Cusinart Food Processor to make most of my nut butters. Storage Use a glass jar or container that is CLEAN and DRY to keep your walnut butter.

Expert Tips Give your machine small breaks in between processing to prevent overheating. Turn off your food processor for seconds at a time, as needed, and then continue.

Use that break to scrape down the sides. It goes from whole walnuts, to broken down pieces, to flour, to small clumps, then larger clumps, and finally creamy nut butter. See process shots above for a visual. For sugar free , skip the optional coconut sugar, or if you have a sweet tooth, increase to two tablespoons.

Try it with one first You may use a high speed blender , such as a Vitamix for faster results, but I find it easier to scrape the nut butter out of a food processor bowl. More delicious spreads Instant Pot Apple Butter [No Peeling].

How to Make Walnut Butter. Homemade walnut butter is smooth, creamy, drippy, and so rich and delicious! Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections.

Prep Time: 10 minutes minutes. Cook Time: 6 minutes minutes. Total Time: 16 minutes minutes. Course: Breakfast, Dip, Sauce. Cuisine: American, Canadian. Servings: 16 Servings makes approx. Calories: cal. Author: Rosa. Food Processor.

Cook Mode Prevent your screen from going dark. Then arrange the walnuts on a baking sheet and bake for minutes. You only want to heat them up until slightly fragrant so be careful not to burn them, or your walnut butter will be bitter.

Remove from the oven and transfer the toasted walnuts to the bowl of your food processor. The walnuts will go through a few stages, from crumbled pieces, then flour, then it will start to lump together, and eventually, you'll have creamy, smooth walnut butter.

Make sure to pause and scrape down the sides, as needed, and give your appliance small breaks in between processing so it doesn't overheat. The entire process with breaks will take about minutes, depending on your processor strength. Notes Give your machine small breaks in between processing to prevent overheating.

Calories: cal Carbohydrates: 3 g Protein: 3 g Fat: 11 g Saturated Fat: 1 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 1 g Sodium: 38 mg Potassium: 73 mg Fiber: 1 g Sugar: 1 g Vitamin A: 3 IU Vitamin C: 0. DID YOU TRY THIS RECIPE? Before you buy one, I recommend reading the reviews and searching to see what people have said about making nut butter.

Nuts: Can I use pre-roasted or flavored walnuts? Yes to pre-roasted. You need enough nuts so that the blade is fully covered, and then add quite a bit more. So you need about 2. Add it after the walnut butter is runny. I recommend maple syrup, honey and vanilla.

Can I add spices and salt? You can! A little cinnamon is nice. This is a much better way than adding something to your walnut butter and ruining your whole batch! If you want to add oil, you certainly can.

Definitely refrigerate it! The oil in walnuts can go rancid more easily than other types of nuts. If you need to keep it at room temperature for up to about a week, that should be fine. Also be sure to always use a clean spoon.

If you use something that was previously in jam, your mouth, whatever — your butter will mold in no time. Also make sure not to use walnuts that were about to expire if you want your butter to last for a while.

When the jar gets lost at the back of the refrigerator for months. Throw it out immediately. Are you sure your food processor can handle making nut butters? If you are, you just need to be patient. Some food processors take longer than others. Also, if you used roasted nuts, did you process the nuts while still warm but not hot?

That helps the process along. Using room temperature walnut takes longer. If your processor is getting hot, take a break. Recipe by Texanerin Baking www. com As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

I make alot of walnut butters using a high power kitchenaid blender and it works great. Been making it over 10 years. I do not like runny nut butters, mine is the consistency of creamy thick Greek yogurt, spreads beautifully and tast even better! My favorite is adding some Himalayan sea salt, real organic maple syrup and some Ceylon cinnamon.

OMG delicious, no food processor needed a high-quality high powered blender will work perfectly. Your version sounds delicious! How do you prevent the maple from causing the walnut butter to seize up? Thanks so much for you comment! I made the walnut butter and added a fair amount of gochujang—a major staple of Korean cuisine.

I was doing the same with peanut butter until, for health reasons I had to give up peanuts. I add my fave sugar free sweetener to taste and ground golden flaxseed, and cooked buckwheat groats, lentils, yellow split peas, and chickpeas.

Sounds weird…tastes great, and is my major daily source of protein. Not to mention fiber! Thank you for the lesson on how to make the walnut butter! This is so handy! You really covered every angle. now I shall roast them a bit! What a great idea!

I never thought of making walnut butter. Erin, I know I can always trust your recipes. Thanks for figuring out how to make this truly creamy version of walnut butter!! Love this article and helpful information regarding sprouting and roasting for best nutrients and taste.

Thanks so much! Then the whole thing goes in a 9 cup Cuisinart for about 3 — 5 minutes. It makes butter much faster than almonds for instance.

The flavor is great because of the cashews, but is not nearly as expensive. we tried straight walnut and it seemed a little strong. Probably the cashews. But softer than almond.

I do soak and dehydrate the nuts before warming them. Wow, thanks for the tip! I had never thought to do a combination of nuts but it sounds great.

But when you google walnut butter recipes, most of them look quite thick and paste-like! Thanks a bunch for your comment!

What a great and informative article! Nice work Erin! Your email address will not be published. Comments are moderated. Thank you so much for taking time to leave feedback!

Notify me of replies to my comment via e-mail. Subscribe me to new posts via email. Home About Book Recipes Ingredients Press Contact. Or a lot healthier.

Walnut Butter - The Ultimate Guide! Like what you see and want more? Join over 12, readers and sweeten up your inbox with new posts for free! Your information will not be shared with or sold to a third party. This subscription is free of charge and can be canceled at any time.

Posted by Erin in: Christmas Recipes , Dairy-free , Fall Recipes , Gluten-free , Gluten-free Vegan Recipes , Grain-free , Holiday Recipes , Homemade Nut Butter , Keto , Paleo , Seasonal Recipes , Special Diets , Winter Recipes. Like this post? Bear Essentials says December 20, am.

Erin replies to Bear Essentials December 21, pm. Madeleine Hardt says October 3, am. jennifer says October 25, pm.

Love the trick to making it less bitter! I love this more than almond butter, YUM. So easy!