Walnut Butter Recipe

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!

Course Breakfast

Cuisine American

Keyword walnuts

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 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.

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