Homemade Walnut Butter

Why you'll love this:

• No unwanted additives found in store-bought nut butters.
• No hydrogenated oils, e.g. palm oil
• No refined sugar.
• No added salt.

Jump to:

• Why I created this
• Recipe rundown
• Flavor ideas
• Helpful tips
• 📖 Recipe

Why I created this

After my change to eating healthy, I wanted to buy nut butters that:

• had the fewest ingredients (ideally only one ingredient, the nut itself)
• had no unwanted additives/preservatives, e.g. hydrogenated oils, corn syrup, sugars, salt, etc...

Well, it turned out.... there were very few commercial brands of nut butters that met the above two requirements. I was genuinely surprised at how difficult it was to find a nut butter at the store that just contained the nut, itself.

And so I had no choice but to make my own.

Recipe rundown

It really is simple, and you'll never feel like going store-bought again.

1. Gather your walnuts and blend them in a food processor on "high" mode until smooth (approximately 10-15 minutes).
2. Add optional ingredients like cacao powder, honey, cinnamon, etc... (to your taste preference) to the processor, and blend once more until everything is fully mixed in.
3. Transfer the blended walnut butter into a jar or a bowl. And enjoy!!

Flavor ideas

• Plain for those who prefer it straight up, no nonsense.
• Cacao powder for the chocolate lovers.
• Raw honey for those who have a sweet tooth.
• Cinnamon for an added boost of flavor.
• Mix-and-match! Experiment with what fits your palate. I personally like making Honey Cinnamon Walnut Butter.

Helpful tips

What to eat it with?

Use this walnut butter recipe as a dip, spread, drizzle, dressing, and as a general replacement for you store-bought nut butter.

You can also use it on sandwiches, smoothies, breakfast, toast, bagels, salads, bliss balls, energy balls, chia puddings, and more!

How to store? And for how long?

Because this is a natural homemade walnut butter, you'll want to refrigerate it! The oils can go bad and ruin the flavor.

If you refrigerate it, it should last for about a month. If you're ever unsure, just give it a smell or a small taste, and make sure nothing seems off.

Adjusting taste/texture

Some people may find walnuts to be a little bitter. One way to reduce the bitterness is to toast the walnuts in the oven (300° F for ~10-12 min, or fragrant) and let it cool prior to blending in the food processor. You may find that toasting the walnuts enhances the flavor as well. Personally, I like the raw natural flavor of walnuts so I prefer raw walnuts, but definitely try both!

However, keep in mind that toasting the walnuts will result in a a more grittier texture. Using raw walnuts results in the creamiest and smoothest texture.

Additional cooking tips

Pause the food processor occasionally in order to:

• scrape down the sides if the blended walnut butter starts to climb up
• cool down the processor if starts to heat up

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📖 Recipe