How to Make Homemade Nut Butter

Learn how to make homemade nut butter—it’s creamy, customizable, and so easy. Whether almonds, sunflower seeds, cashews, walnuts, or pecans, each one transforms into a smooth, spreadable butter—no added oils, sugars, or fillers required.

Try your homemade nut butter in a smoothie, a spicy sauce, or a quick dessert like my Easy Peanut Butter Banana Shake, Spicy Thai Peanut Sauce, or Vegan Chocolate Mug Cake.

Growing up, peanut butter was a staple — I spread it on everything from toast to apples. But once I started reading labels, I realized most jars came with oils, sugars, and preservatives I didn’t want.

So I started making my own, and it completely changed the game — simpler, cleaner, and so much better than store-bought. I love experimenting with different nuts — almond for everyday, cashew for creamy, and hazelnut when I’m craving that chocolate pairing.

It’s quick, easy, and endlessly customizable. 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, and the possibilities are endless!

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

Find the complete recipe with measurements in the recipe card below.

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!

A drizzle of this nut butter takes easy vegan banana bread, oat bran muffins, or this vegan chocolate mug cake to the next level.

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.

This homemade nut butter recipe is delicious in my peanut butter chocolate and banana smoothie, chocolate brownie smoothie, or this chocolate matcha protein smoothie.

Tested 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.

How to make homemade nut butter FAQs