Learn how to make homemade nut butter—it’s creamy, super easy, and endlessly customizable. Whether you use almonds, sunflower seeds, hazelnuts, cashews, walnuts, or pecans, each batch blends into a smooth, delicious spread — without unnecessary oils, sugars, or additives.
Growing up, peanut butter was a favorite. I put it on everything — toast, apples, celery, even chocolate. Back then, I thought it was a healthy choice (lots of protein, right?). But when I started reading ingredient labels, I realized many peanut butter brands were loaded with oils, sugars, and preservatives.
That’s when I made the switch to almond butter. Eventually, I ventured into making my own nut butters — and boy, was I amazed. It was simple, cost-effective, and better than anything I’d bought in a jar.
There are so many types to explore — like cashew butter (delicious with vanilla or cookie flavors) and pecan butter for its bold richness. And my ultimate favorite—hazelnut butter (paired with chocolate — oh my… 😋). Plus, you control every ingredient. A pinch of salt, a drizzle of maple syrup, or no add-ins at all . The best nut butter comes down to your taste and creativity—the possibilities are endless!
Once you try it, you’ll wonder why you waited so long. It’s a small change that just feels good.
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Why this Nut Butter works
This creamy nut butter recipe keeps it simple and puts you in control. As the nuts blend, their natural oils create a smooth, creamy texture — no need for added oils. However, a drizzle of coconut or avocado oil makes it silkier if desired. Roasting the nuts deepens their flavor and softens them, making them easier to blend.
Homemade nut butter offers limitless customization. Keep it simple with a pinch of salt, or try maple syrup, vanilla, or chocolate chips for cookie cashew butter.
With no unnecessary additives, oils, or gluten — and the option to buy nuts in bulk, it’s a cost-effective way to enjoy fresh, healthy nut butter.
Why you'll love this recipe
- Rich, smooth texture: Every batch blends into a creamy spread with just the right amount of thickness.
- Fully customizable: Create your favorite flavors with any combination of nuts or add-ins like flax or hemp seeds.
- No unnecessary additives: No oils, sugars, or preservatives — just what you choose.
- Cost-effective: Making your own nut butter saves money, especially when using bulk nuts.
- Versatile and delicious: Perfect on toast, smoothies, drizzled over oatmeal, paired with fruit, and it’s also a delicious workout snack.
How to make Homemade Nut Butter
Choose your nuts. What kind of nut butter are you in the mood for? Choose cashew, almond, walnut, hazelnut, or pecan.
Then, place 3 cups worth of the nut you chose, in a food processor or high-speed blender.
Now, simply blend the nuts until creamy in your food processor or blender. Easy!
What ingredients you'll need
- 3 cups of your favorite nuts (almonds, cashews, walnuts, pecans, or hazelnuts).
Optional add-ins
- Sea salt: Start with ¼ teaspoon, blend, and adjust if needed. Salt balances flavors and complements sweeter variations like maple syrup or vanilla.
- Sweeteners: Maple syrup or coconut sugar for a touch of sweetness. If shelf life is a priority, choose a drier sweetener like coconut sugar, which won’t introduce moisture and maintains stability better than liquid options like maple syrup or honey.
- Note: Adding oils, like coconut or avocado oil, can help maintain spreadability when using liquid sweeteners, preventing the nut butter from becoming too thick or clumpy.
- Spices: Cinnamon, cardamom, or even pumpkin spice.
- Textures: Add cacao nibs or chopped nuts after blending to maintain crunch.
- Superfoods: Boost it with hemp hearts or ground flaxseeds (use small amounts like 1–2 teaspoon to avoid thickening over time).
- Flavors: Try vanilla extract or cocoa powder.
- Pair with vegan vanilla ice cream or rich chocolate for a decadent treat.
- Healthy fats: Add a spoonful of coconut oil or avocado oil for an even creamier consistency.
In the kitchen tips
- Roast the Nuts First: A light roast (10–15 minutes at 350°F) brings out the flavor and helps release natural oils.
- This recipe works with any nut butter you prefer, for a fun twist, try mixed nut butter.
- Expect a Slightly Textured Finish: The natural oils from the nuts create a creamy consistency, though it won’t be as silky as store-bought versions with added oils. For a smoother result, you can blend in 1–2 tablespoons of neutral oil.
- Use a High-Speed Blender or Food Processor: Pause occasionally to scrape down the sides and give your machine a break to prevent overheating, especially during longer blending sessions.
FAQ
Yes — when eaten in moderation. With healthy fats and protein that keep you full longer, nut butters make a great addition to your meals. Just remember, they’re calorie-dense, so portion control matters.
Absolutely! Nut butter fits into a healthy diet — just monitor portion sizes. Choose unsweetened, natural varieties to avoid extra sugar.
It depends on your goals. Almond butter offers Vitamin E, cashew butter is rich in magnesium, pecan butter has antioxidants, and peanut butter is packed with protein. Stick to unsweetened options for maximum benefits.
📖 Recipe
How to Make Homemade Nut Butter
Ingredients
- 3 cups raw or sprouted nuts, cashew, almond, walnut, hazelnut, or pecans.
- ¼ teaspoon salt, taste and adjust to your liking, start with ¼ teaspoon and add a pinch more if needed.
- Drizzle of maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Roast the nuts (optional): Preheat the oven to 350°F Spread the nuts evenly on a baking sheet. Roast for 8–12 minutes, until they’re fragrant and lightly golden. If using sprouted nuts, reduce the temperature to 325°F (163°C) and roast for 5–8 minutes.
- Blend the Nuts: Add the roasted (or raw) nuts to a high-speed blender or food processor. Blend in stages—first to a coarse meal, then to clumps, and finally to a smooth, creamy butter. This process can take 8–12 minutes, depending on the machine. Pause to scrape the sides as needed and allow the motor to rest if it overheats.
- Optional ingredients: Once smooth, add in any optional ingredients if using.
- Store Your Nut Butter: Transfer to an airtight container or jar. Refrigerate for up to 3 weeks. Stir well before using if the oils separate during storage.
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