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.
Super easy to follow, and glad I did just keep blitzing in the foot processor – it does take a few minutes. Tastes delicious.
Yes, so wonderful to hear Kelly!