Homemade Walnut Butter

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

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 walnuts, it’s not so easy to find the butter version in stores, so I like to make it at home using this simple and easy recipe.

The ingredients you’ll need

This homemade nut butter is wonderful. It is tasty, creamy, and perfect for breakfast or as a filling snack. And you’ll only need a few simple ingredients to make it. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

• Raw shelled walnuts.
• Optional ingredients: Sea salt, honey, and coconut oil. The optional ingredients are indeed optional, but the butter is a bit on the bland side without them.

How to make walnut butter

This 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, as you can see in the video below.

Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

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 toasted is more flavorful. See the detailed discussion below.

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.

Now the salt, honey, and coconut oil and process to combine. That’s it!

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. Raw walnuts produce the creamiest result.

Toasting the walnuts does enhance their flavor though. The raw butter is very mild. If you prefer a more pronounced flavor, certainly toast the walnuts first. It’s not difficult to do.

Additions to 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 want is to reproduce the taste of walnuts, with a creamy and spreadable consistency.

But as I said, the plain raw butter is very mild – almost bland. So if you prefer bolder flavors, do feel free to add more ingredients. See the recipe card below for specific suggestions.

How to eat it?

I confess that I love eating walnut butter with a spoon! It’s also excellent on a toasted English muffin, on almond flour bread, or you can spread it on banana bread.

If you don’t mind the carbs, it’s wonderful when you spread it on fresh fruit such as bananas or apples. It’s also good with celery sticks.

How long does it 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.

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Walnut Butter Recipe

A super easy walnut butter recipe in which your food processor does all the work. Optional and tasty additions include sea salt, honey, and coconut oil.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: walnuts

Servings: 10 servings

Calories: 258kcal

Author: Vered DeLeeuw

INGREDIENTS

• 3 cups raw shelled walnuts (12 oz)

Optional:

• 1/4 teaspoon sea salt
• 2 tablespoons honey
• 2 tablespoons coconut oil

INSTRUCTIONS

• 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.

WATCH THE VIDEO:

NOTES

Nutrition for 2 tablespoons (32g) of raw walnut butter with no additions is basically the nutrition info for 32 grams of raw walnuts: Calories 208, Fat 21g, Saturated Fat 2g, Sodium 1mg, Carbs 4g, Fiber 2g, Sugars 1g, Protein 5g.

NUTRITION INFO Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and may contain errors, so you should independently verify it. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

Walnut Butter Recipe

Amount Per Serving (2 tablespoons)

Calories 258 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Sodium 34mg1%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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