Learn how to make homemade Walnut Butter by roasting walnuts to bring out their natural oils and create the most buttery, silky smooth and creamy nut butter! Great on toast, bagels or even use it in baking for a butter taste in place of oil!
HOW TO MAKE WALNUT BUTTER
Most people are familiar with making homemade almond butter or cashew butter, but let’s not forget about the magical walnut butter! When you roast walnuts and then process them, they become insanely smooth, creamy and an oily consistency. It is very similar to pecan butter, just not as sweet. Much more smooth and runny than almond butter or cashew butter.
Also, walnuts are a much healthier nut butter because they are a great source of omega 3 fats, antioxidants and vitamins. Having a balance of omega 3 and omega 6 fats are better for our hearts and overall health.
HOW TO MAKE WALNUT BUTTER
First, you will add 1 1/2 cups of raw, unsalted walnuts to a pan lined with parchment paper.
Roast them at 300°F for 12 minutes until looking a bit moist or oily on top and smelling fragrant. They don’t need to cook too long, as we don’t want to burn them.
Add the roasted walnuts to a food processor and process for about 1 minute. It should look like a chunky paste like this.
Since roasting the walnuts brings out their natural oils, it will process really quickly into a butter. Scrape down the sides and process another couple of minutes or so until it is very runny/oily and dripping and easily pouring off of a spoon. It should be much runnier than almond butter, as can be seen here. Very similar to a canola or olive oil consistency.
Walnut butter on its own is very nutty, but you can add a pinch of salt, coconut sugar or cocoa powder for flavor variations. It would even be delicious adding pumpkin pie spice or cinnamon. It is delicious on toast, bagels or even try swapping with almond butter in baking. I like to add a spoonful to my daughter’s smoothies for added omega 3 fats.
This walnut butter is also a magical ingredient in these Vegan Cinnamon Rolls With Cream Cheese Icing!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
How to Make Walnut Butter
Ingredients
- 1 1/2 cups (205g) raw, unsalted walnuts
- I use this food processor.
Instructions
- Add the walnuts to a pan lined with parchment paper. Roast them at 300°F for 12 minutes until looking a bit moist or oily on top and smelling fragrant. They don't need to cook too long, as we don't want to burn them.
- Add the roasted walnuts to a food processor and process for about 1 minute. It should look like a chunky paste.
- Roasting the walnuts releases their natural oils, so it will process really quickly into a butter. Scrape down the sides and process another couple of minutes or so until it is very runny/oily and dripping and easily pouring off of a spoon. It should be much runnier than almond butter. Very similar to a canola or olive oil consistency. NOTE: Keep in mind that different sizes of food processors can affect how quickly your nut butter forms. I have an 11 cup Cuisinart, so it is large and powerful. If you only have a 7 cup or a small one, it may take a few minutes longer.
- Walnut butter on its own is very nutty, but you can add a pinch of salt, coconut sugar or cocoa powder for flavor variations. It would even be delicious adding pumpkin pie spice or cinnamon. It is delicious on toast, bagels or even try swapping with almond butter in baking. I like to add a spoonful to my daughter's smoothies for added omega 3 fats.
I made this today. I added a small amount of honey to it! Amazing! Super easy to make. I shared this website with others.
Sounds delicious!
Yum!
Yay!
I was wondering if I could make walnut butter in a food processor so I was so happy to find your recipe. I made some and it is so delicious and wonderful. Thank you!
Made it and love it thank you!!
Awesome!
Just want to thank you for this info. Recently gone whole/raw food to help with lupus and high BP and am often confused with info. Walnuts are a top beneficial food for me and so this is uncomplicated, well-explained and just great!
I made this in my little Cuisinart hand-held food processor and was amazed at the results. Delicious!
Yay, I am so glad!!
So simple. Delicious on toast and I used it in place of olive oil in my new sweet potato and persimmon bake
Yay, that is wonderful to hear!
this was an amazing walnut butter recipe! Its a on going staple in our home now. Thanks for sharing. —— #laraythompson
Awesome!!
The best thing I’ve ever whipped up!
Yay!!
Mine did not come out runny. It was the consistency of almond butter, which is what I wanted. When I toasted the walnuts, I threw in some shredded coconut & large pitted dates. After I brought them out of the oven, I sprinkled with cinnamon.
Then pulverized in my mini food processor.
It came out AMAZING!! I never knew that making nut butter was this easy!!
So glad you loved it! The longer you blend, the runnier it gets.
It’s very good and it came out great. I added cinn & sugar but it’s still very strong flavored for me.! also would like ideas on how it should be stored. Thanks
Hi Ruth, you can store it in the fridge, it’ll last longer!
I have made several matters, but this was the best! I did add a little coconut oil and honey though! Delicious!
This didn’t really work out well for me. It never went from crumbly to buttery. Not sure why. Roasted 13 minutes no oil or moisture was present. Blended in Cuisinart food processor.
It is suppose to be buttery and liquidy like in the photos. So, I’m not sure what you mean.
Can I use a hand held processor?
Hand held? No that would never pulverize the nuts. It needs to be like a standard food processor.
I am making my 2nd batch today. It worked great as a substitute for almond butter in the keto protein bars I am making. I wanted to increase the Omega3 to 6 ratio. Almonds, though I love them, have a pretty bad Omega 3to 6 ratio. This recipe is going into my frequent use file. Thank you.
Awesome Debbie!
Okay so I was super frustrated at first that it wasn’t blending. I was like trust the process, it was dry at first and then became a smooth butter. No extra oil needed! I’m going to add pumpkin spice to it. If you don’t have a blender that can handle a lot give it time to rest in between to avoid overheating. I have a ninja and it took a few times.
I have a dog with wheat and peanut allergies. I found your recipe and it saved me from forcing him to have shots every month. I use the walnut butter to make him cookies made from oat flour and apple sauce (organic apples of course). Thanks so much for your recipe.
Should I let the walnuts cool before processing?
No, you don’t need to. The warmth will actually make them blend up creamy faster.
How do you keep your food processor from getting that unsightly cloudy look? I wash and dry it thoroughly, but it doesn’t take long for it to look dingy. Any suggestions?
Mine does the same. I think that is just the nature of the plastic and what the soap does to it. You could try cleaning it with vinegar.
Hi Brandi,
I made this using your recipe and I love it. Great Recipe my walnut butter came out lovely. Rich & creamy.
Thanks for Sharing
This recipe is amazing. Added a little coconut sugar, cinnamon and a pinch of salt per your suggestion.
Thank you so much!
SO happy to hear that!
Just made this! Really great recipe! Turned out perfect. I’m eating some on toast as I write this review.
Wonderful!
I roasted the walnuts over a pan and didn’t really make it until it released its natural oils. I also don’t have a heavy-duty food processor so I used coconut oil to reach that buttery consistency. I did add a 1/2 teaspoon of cinnamon and used stevia extract as its sweetener. It was really good, will be trying this one out on other nut varieties!
Thank you for this recipe, I had no idea making a nut butter could be so easy!
My pleasure, Eliza!
Turned out perfect,added a T of raw cacao and a pinch of cinnamon. So much cheaper than buying a jar of it. Thank you!