Have you ever made your own walnut butter? It’s smooth, creamy, drippy, and so rich and delicious! Plus, it’s incredibly simple to make, and so much cheaper than store-bought!
If you’re a fan of homemade nut butter, you’ve GOT to try walnut butter.
We’re huge nut butter fans in this house as you might have noticed. 😉
Now we’re adding a handy how-to guide on making walnut butter to the list!
It’s naturally vegan, gluten-free, sugar-free, and loaded with nutrients like omega-3 and antioxidants.
Ingredients + Substitutions
All you NEED is walnuts. But if you want to jazz it up, I’ve included some optional fill-ins, as well.
- Walnuts: Use walnut halves or pieces. Whatever is less expensive, as either will work. Just be sure to reduce bake time if using smaller pieces.
- Salt, Cinnamon, Sugar: All optional for flavour enhancement. You may use one or more of the options if you’d like. For the sugar, you may sub maple syrup if preferred.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by arranging your walnuts on a baking sheet in a single layer. Bake until slightly golden and you can begin to smell them. (photo 1)
NOTE: Toasting the walnuts helps them break down easier and release their natural oils for smooth walnut butter. Be careful not to burn your walnuts or your butter will be bitter!
Transfer the walnuts to a food processor and blend. (photos 2-3)
Your mixture will go through many stages, from whole walnuts to flour, and then eventually lumping together, and finally, you’ll have smooth, creamy nut butter. (photos 4-6)
NOTE: Stop processing and scrape down the sides, as needed. Make sure to give your appliance small breaks during processing to prevent overheating.
OPTIONAL: Once your walnut butter is smooth (and not before) you may add any optional flavours. Then pulse to combine. (photos 7-8)
Transfer your walnut butter to a clean and dry glass jar or container and enjoy! You can’t beat the taste of homemade.
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!
- Pumpkin spice walnut butter: Add 1 tablespoon of pumpkin pie spice, ½ teaspoon of vanilla extract and 1-2 tablespoons of sweetener of choice.
- Chocolate walnut butter: Add 1 tablespoon of raw cocoa powder and sweeten, to taste.
I use this Cusinart Food Processor to make most of my nut butters. Although you may also use a powerful blender, like a Vitamix, I find it easier to scrape the nut butter out of the bowl of a food processor.
Use a glass jar or container that is CLEAN and DRY to keep your walnut butter.
You may store at room temperature for up to 1 week, or refrigerate to keep up to 4 weeks. It will thicken a little in the fridge but will thin out again as it sits at room temperature.
- Give your machine small breaks in between processing to prevent overheating. Turn off your food processor for 30-40 seconds at a time, as needed, and then continue. Use that break to scrape down the sides.
- Your homemade walnut butter will go through many stages, and it may feel like it’s never going to become butter, but it will. 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
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- 2 cups raw walnuts
- Preheat your oven to 325 degrees F (163 C). Then arrange the two cups of walnuts on a baking sheet and bake for 6-8 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 3-5 minutes, depending on your processor strength.