You just can't beat an all-natural homemade nut butter for nutrition and flavor. We had an abundance of walnuts leftover from our homemade walnut milk, so what better thing to make than homemade walnut butter?! It's beyond easy to make with only 2 ingredients (3 if you decide to sweeten it with honey, agave or maple syrup). What's not to love? It's delicious, healthy, naturally gluten free, vegan, low carb, low in saturated fat and takes literally 10 minutes or less to make.
Because walnuts tend to be on the bitter side, this nut butter on its own may be a bit too bitter for your taste. To counteract the bitterness, you can add a natural sweetener like honey. We recommend that you do this after it is processed in the food processor.
- 2 cups chopped walnuts. Raw and unsalted. You can also use toasted walnuts. To toast raw walnuts, preheat your oven to 350 F (177 C), line a baking sheet with wax paper, spread a single layer of walnuts on the wax paper, and bake for 5-10 minutes until they are toasted to your liking.
- ¼ teaspoon salt. Or to taste.
- Honey. Optional. To taste.
- Food processor or high speed blender. If you don't have a food processor, you can use a high speed blender instead. I would not try it with a less powerful blender.
- Homemade almond butter. Substitute chopped raw almonds for the walnuts.
- Homemade peanut butter. Substitute chopped raw peanuts or the walnuts.
This walnut butter recipe is versatile and has many uses. You can
- Spread it on some toasted bread. It tastes great on a slice of toasted cardamom quick bread, maple syrup bread or banana raisin bread.
- Spread it on a biscuit or scone.
- Blend it into a smoothie.
- Make a stack of egg-free walnut pancakes. You can use our recipe for peanut butter pancakes as a base and substitute the walnut butter for peanut butter.
Frequently Asked Questions
Yes. In moderation, this walnut butter is good for you in that it is all natural, contains no preservatives, is high in protein and low in saturated fat. It also contains iron.
Yes, one serving of this walnut butter contains only 2 grams of carbs and is high in healthy fat.
Because this nut butter is all natural and contains no preservatives, it should be refrigerated. Store it in a jar with a tight-fitting lid. It will keep in your refrigerator for up to a month. If it separates or hardens in your fridge, remove the lid and heat in the microwave on high for 30 seconds until it's easier to stir. Then give it a good stir. Any leftovers can then be frozen. It will keep in your freezer for up to 3 months.
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
- 2 cups chopped walnuts Raw and unsalted.
- ¼ teaspoon salt Or to taste.
- Honey Optional. To taste.
- Add chopped walnuts and salt to a food processor and process for 8-10 minutes. If desired, add honey to taste.
- Continue processing until smooth and creamy.