Homemade Nut Butter Recipe

5 from 1 vote

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!

Prep Time5

Cook Time10

Additional Time15

Total Time30

Course: Condiment

Cuisine: American

Keyword: homemade nut butter

Servings: Servings

Author: Lisa Bass

Equipment

1 Food Processor

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