In this easy 20-minute walnut butter recipe, your food processor does all the work. Tasty additions include sea salt, honey, and coconut oil.

Walnut butter is served in a white bowl.

This homemade walnut butter is delicious, creamy, and perfect for breakfast or a filling snack. It keeps well in the fridge for several weeks, and you can also freeze it, so each batch lasts me for quite a while. The main advantage of making it at home is knowing exactly what goes into it and the ability to flavor it with your favorite additions.

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

Walnuts: I use raw, shelled walnuts. You can use halved walnuts or walnut pieces. Both work.
Optional ingredients: Sea salt, honey (or maple syrup), and coconut oil. These ingredients are optional, but they do enhance the butter's flavor, so they are recommended.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the walnuts (raw or toasted) in the food processor. Process until they are very smooth and creamy. Depending on how powerful your food processor is, this should take about ten minutes. Stop a few times to scrape the sides and bottom of the bowl with a rubber spatula and allow the food processor to rest.

At first, the mixture will be grainy, but eventually, it should appear very smooth, as shown in the photos below.

The walnut butter still has a grainy texture.

The walnut butter has reached a smooth texture.

If using, add salt, honey, and coconut oil and process to combine. Serve immediately, or keep it covered in the fridge for up to four weeks.

This is so good! I love the taste of walnuts but have trouble eating them raw. This solved the problem! I eat a little bit with some chocolate, or fill Jordanian medjool dates with it! So delicious!
Barbara
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Recipe Tips

I usually don't add anything because I 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, and not everyone enjoys it. So feel free to add flavoring ingredients like sea salt, honey (or maple syrup), and coconut oil (or unsalted butter). See the recipe card below for exact measurements.
Raw or toasted walnuts: Before processing them, you can toast the walnuts in a 350°F oven for 8 minutes, then let them cool slightly before adding them to the food processor. You can skip this step if you prefer raw butter. The raw version is creamier, while the toasted version is more flavorful.
Storage: You can keep this nut butter in an airtight container in the fridge for up to four weeks. You can also freeze it for up to four months. Because of its high fat content, it won't freeze completely, but the freezer temperature will help it stay fresh for longer.

Serving Suggestions

I love eating this butter with a spoon! It's also excellent with any of the following:

Recipe Card

Walnut butter is served in a white bowl with a red napkin.

5 from 12 votes

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Creamy Homemade Walnut Butter

In this easy walnut butter recipe, your food processor does all the work. Optional and tasty additions include sea salt, honey, and coconut oil.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 258kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 3 cups walnuts - raw, shelled; 12 ounces

Optional:

▢ ¼ teaspoon sea salt
▢ 2 tablespoons honey
▢ 2 tablespoons coconut oil

Instructions

Add the walnuts to your food processor's bowl.
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. 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.

Notes

If you'd like to toast the walnuts before processing them, 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. The raw version is creamier, while the toasted version is more flavorful.
The nutrition info assumes that salt, honey, and coconut oil were added. The nutrition for 2 tablespoons (32 grams) of the butter with no additions is basically the nutrition info for 32 grams of raw walnuts: Calories 208, Fat 21 g, Saturated Fat 2 g, Sodium 1 mg, Carbs 4 g, Fiber 2 g, Sugars 1 g, Protein 5 g.
Although the raw 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.
You can keep this nut butter in an airtight container in the fridge for up to four weeks. You can also freeze it for up to four months. Because of its high fat content, it won't freeze completely, but the freezer temperature will help it stay fresh for longer.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Walnut Butter

Ingredients

Instructions

Recipe Tips

Serving Suggestions

Recipe Card