In this easy 20-minute walnut butter recipe, your food processor does all the work.
Optional and tasty additions that I tried and liked include sea salt, honey, and coconut oil.
I love nut butters. I have a wide selection of store-bought ones at home, including peanut butter, almond butter, and sunflower seed butter.
But when it comes to walnuts, it's not so easy to find the butter version in stores, so I like to make it at home using this easy recipe.
The result is wonderful! It's tasty, creamy, and perfect for breakfast or a filling snack.
It also keeps well in the fridge for several weeks, so each batch lasts me for quite a while.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Walnuts: I use raw, shelled walnuts in this recipe.
- Optional ingredients: Sea salt, honey, and coconut oil.
Variations
You can add tasty additions such as honey, sea salt, and coconut oil. But you don't have to.
I usually don't add anything, because I really like the natural taste of walnuts. All I want is to reproduce that taste with a creamy and spreadable consistency.
But plain raw walnut butter is very mild. So if you prefer bolder flavors, do feel free to add more ingredients such as sea salt, honey, and coconut oil. See the recipe card below for exact measurements.
Walnut Butter Instructions
Making this recipe is so easy. All you need are shelled walnuts, a food processor, and a little patience.
The process takes 10-15 minutes, and the food processor does all the work, as shown in the video below.
Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by toasting the walnuts in a 350°F oven for 8 minutes. Let them cool slightly. You can skip this step if you prefer raw butter. Personally, I find that the toasted version is more flavorful.
- Your next step is to process the walnuts in your food processor until very smooth and creamy, about 10 minutes. Stop a few times to scrape the sides and bottom with a rubber spatula. Another reason to stop a few times is to let the food processor rest.
- Now, if using, add salt, honey, and coconut oil and process to combine. That's it!
Expert Tip
Although raw walnut butter is very good without any additions, its flavor is very mild - almost bland.
So if you want a more pronounced flavor, I recommend toasting the walnuts and using the optional ingredients - salt, honey, and coconut oil.
Recipe FAQs
This is purely up to you. You can slightly complicate things by lightly toasting the walnuts prior to processing them.
Raw walnuts produce the creamiest result, but toasting the walnuts enhances their flavor.
The raw butter is very mild. If you prefer a more pronounced flavor, certainly toast the walnuts first by placing them on a parchment-lined rimmed baking sheet and baking them for 7-8 minutes in a 350°F oven.
It's very tasty if you like walnuts. It's not as flavorful as peanut butter, though, and the plain version (unroasted with no additions) has a very mild flavor. My family members prefer the roasted and flavored version.
Yes. Nut butters in general can be frozen in an airtight container for 3-4 months. They don't actually freeze completely because of their high fat content, but the freezer temperature helps them stay fresh for longer.
Serving Suggestions
I love eating this walnut butter with a spoon! It's also excellent with any of the following:
- English muffin
- Almond flour bread
- Banana bread
- Zucchini bread
- Pumpkin bread
- Sliced fresh fruit
- Celery sticks
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 weeks. As mentioned above, you can also freeze them for up to four months.
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Recipe Card
Walnut Butter Recipe
Ingredients
- 3 cups walnuts raw, shelled (12 oz)
Optional:
- ¼ teaspoon sea salt
- 2 tablespoons honey
- 2 tablespoons coconut oil
Instructions
- If you'd like to toast the walnuts, preheat your oven to 350°F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow them to slightly cool.
- Transfer the walnuts to your food processor. Process them on high. Stop 3-4 times to scrape the sides with a spatula and allow the food processor to rest. Process until smooth and creamy, for 10-15 minutes.
- If using, now is the time to add the sea salt, honey, and coconut oil to the food processor. Process until smooth and fully incorporated, for 1 more minute.
- Use immediately, or store in the fridge, in an airtight container, for up to four weeks.
Video
Notes
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Joanne
I thought it was very good.I added 2 tablespoons of honey and 2 tablespoons of cocoa powder.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Joanne! Your additions sound great.
Brian
The first time I made this walnut butter, I didn't add anything. It was creamy but bland. The second time, today, I added the optional ingredients and liked it MUCH better. Delicious!
Vered DeLeeuw
Glad you liked it the second time, Brian! Thank you for the feedback.