Homemade nut butter is a creamy spread made with nuts and salt. This classic and simple recipe is so easy to whip up, it’s sure to become a regular staple for your family!
If you love to make your own pantry staples from scratch, this homemade nut butter is about to be your new favorite recipe. All you need is a mix of oven roasted nuts, a food processor, and a bit of salt.
The end result is creamy goodness, perfect for sandwiching between sourdough sandwich bread with a bit of homemade strawberry jam, swirling into oatmeal, or mixing into smoothies (like my berry kefir smoothie).
It is also great used as a dip for fruit and homemade sourdough graham crackers, or simply enjoying by the spoonful!
Why You’ll Love This Recipe
Nutrient dense – Unlike some store-bought nut butter full of hydrogenated oils and sugar, this homemade version is nutrient dense. Enjoy the benefits of plant-based protein, heart-healthy fats and fiber in this healthy treat.
Perfect for gifting – Homemade nut butter in a cute jar with a ribbon makes a thoughtful, easy gift.
Versatile – Play with different flavor combinations or add ins to make a customized jar of nut butter. A chocolate peanut butter or a vanilla almond butter would be delicious!
Ingredients
Nuts – Equal parts cashews, walnuts, pecans, and almonds are used. However, you can use whatever combination of different nuts you prefer. Buying nuts in bulk is usually the cheapest way to make homemade nut butter.
Salt – I prefer a good quality sea salt.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
- Spices & flavorings: homemade vanilla extract, cinnamon, nutmeg, cardamom, pumpkin pie spice, or cocoa powder.
- Sweeteners: maple syrup, honey, coconut sugar, date sugar, or date syrup are great to add a little extra sweetness.
- Seeds & superfoods: hemp seeds, chia seeds, flax seeds, sesame seeds, pumpkin seeds, sunflower seeds, shredded or desiccated coconut.
- Single nut butters: swap mixed nuts for single nut butters like peanut butter, almond butter, cashew butter, hazelnut butter, etc.
How to Make Homemade Nut Butter
Step 1: Preheat your oven to 350 degrees Fahrenheit. Spread the cashews, walnuts, pecans, and almonds evenly on a parchment-lined baking sheet. Roast for 8–10 minutes, until fragrant and lightly toasted (watch carefully so they don’t burn).
Step 2: Let the nuts cool for about 5–10 minutes. They should still be warm, but not piping hot.
Step 3: Transfer the warm nuts to a food processor. Process in 30–60 second intervals, pausing to scrape down the sides and give your machine a short break as needed.
Step 4: It will look crumbly at first, then thick, then clumpy — and eventually it will turn smooth and creamy. This can take 5–10 minutes total, or even a bit longer depending on your processor.
Step 5: Once smooth and glossy, add a pinch of salt and blend briefly to combine. Transfer to a jar and let cool completely before sealing.
Tips
- For chunky nut butter, pulse some nuts separately at the end and fold them in after the blending process.
- If your nut mixture is having a hard time blending, you can add a small amount of oil (a neutral oil like avocado oil) to help it process easier. Only do this if absolutely necessary to keep an ideal texture.
- Be sure that the nuts are still slightly warm when adding to the machine to process. The warmth helps to release the oils during the blending process.
- You can use any combination of raw nuts you like — cashews, almonds, pecans, walnuts, hazelnuts, macadamia nuts, even peanuts — as long as the total equals 3 cups (with hazelnuts you’ll need to remove the skins before blending).
Recipe FAQs
Homemade nut butter like this will keep in the fridge for 3–4 weeks when stored in a clean, airtight jar.
Absolutely! Not only is is incredibly easy to do, but you are also in charge of the ingredients that go into it, and can make it as customized as you would like.
Making your own nut butter is usually cheaper, especially compared to healthy and specialty versions, and without the questionable ingredients of mainstream brands.
More Delicious Recipes from the Farmhouse
- Easy Strawberry Sauce (Topping)
- Vanilla Buttercream Frosting
- Triple Berry Tart With White Chocolate Custard
- Lemon Poppyseed Muffins
- 100% Whole Wheat Sourdough Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homemade Nut Butter Recipe
Equipment
Ingredients
- 3/4 cup cashews
- 3/4 cup walnuts
- 3/4 cup pecans
- 3/4 cup almonds
- pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spread the cashews, walnuts, pecans, and almonds evenly on a parchment-lined baking sheet. Roast for 8–10 minutes, until fragrant and lightly toasted (watch carefully so they don’t burn).
- Let the nuts cool for about 5–10 minutes. They should still be warm, but not piping hot.
- Transfer the warm nuts to a food processor. Process in 30–60 second intervals, pausing to scrape down the sides and give your machine a short break as needed.
- It will look crumbly at first, then thick, then clumpy — and eventually it will turn smooth and creamy. This can take 5–10 minutes total, or even a bit longer depending on your processor.
- Once smooth and glossy, add a pinch of salt and blend briefly to combine.
- Transfer to a jar and let cool completely before sealing.
Notes
- This makes approximately 3 cups of nut butter. One serving is about 1/4 cup of nut butter.
- For chunky nut butter, pulse some nuts separately at the end and fold them in after the blending process.
- If your nut mixture is having a hard time blending, you can add a small amount of oil (a neutral oil like avocado oil) to help it process easier. Only do this if absolutely necessary to keep an ideal texture.
- Be sure that the nuts are still slightly warm when adding to the machine to process. The warmth helps to release the oils during the blending process.
- You can use any combination of raw nuts you like — cashews, almonds, pecans, walnuts, hazelnuts, macadamia nuts, even peanuts — as long as the total equals 3 cups (with hazelnuts you’ll need to remove the skins before blending).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
