A super easy walnut butter recipe, where your food processor does all the work. Optional and tasty additions are sea salt, honey and coconut oil. But plain is also very good!
This homemade walnut butter is wonderful. It is tasty, creamy, and perfect for breakfast or as a healthy snack.
I love nut butters. I have a wide selection of store-bought nut butters at home, including peanut butter, almond butter and sunflower seed butter. But when it comes to walnut butter, it’s not so easy to find in stores, so I like to make it at home using this simple and easy recipe.
Can you make walnut butter?
Absolutely! This healthy, paleo recipe couldn’t be any easier. 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.
Should I toast the walnuts first?
This is purely up to you. You can slightly complicate things by lightly toasting the walnuts prior to processing them. I usually use raw walnuts, because I find they produce the creamiest butter.
Toasting the walnuts does enhance their flavor though. Raw walnut butter is very mild. If you prefer a more pronounced flavor, certainly toast the walnuts first. It’s not difficult to do.
What should I add to my homemade walnut butter?
You can add tasty additions such as honey, sea salt and coconut oil. But you don’t have to. I actually don’t add anything, because I really like the natural taste of walnuts. All I require in a walnut butter recipe is to produce the taste of walnuts, with a creamy and spreadable consistency.
But as I said, plain raw walnut butter is very mild. So if you prefer bolder flavors, do feel free to add more ingredients. See the recipe card below for specific suggestions.
How to eat walnut butter?
I confess that I love eating it with a spoon! It’s also excellent on toasted low carb English muffin, or you can spread it on paleo banana bread. If you don’t mind the carbs, it’s wonderful when you spread it on fresh bananas or apples.
Is walnut butter healthier than peanut butter?
It probably is. It contains alpha-linolenic acid, a type of omega-3 fatty acid that very few plant foods supply. And it doesn’t contain the toxin aflatoxin. Although to be fair, this isn’t really an issue with US peanut butters. Here’s an interesting discussion on what is the healthiest nut butter.
How long do homemade nut butters last?
Several weeks. I recommend keeping it for up to 4 weeks, in a sealed glass jar in the fridge. You can probably keep it longer, but I tend to be on the conservative side when it comes to storing food.
Walnut Butter Recipe
- 3 cups raw shelled walnuts (12 oz)
- 1/4 teaspoon sea salt
- 2 tablespoons honey
- 2 tablespoons coconut oil
- If you’d like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
- Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
- If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
- Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur – stir before using.