Consider this your one-stop resource for how to make nut butter at home! It’s so easy, often requires just 1 (or 2) ingredients, and comes together in less than 30 minutes!
First, choose your base.
I love starting with raw, organic almonds. Then I mix in a few walnuts for omega-3s. However, hazelnuts make a delicious butter on their own, as do pecans. So many nuts to choose from!
Or, go for seeds! Sunflower seeds make amazing butter, too. I include links to several recipes below.
Hazelnuts have skins, which often shed during roasting. So it’s best to remove those before blending (see photo below).
Then, it’s nut butter time!
Either use a food processor or high-speed blender to creamy a creamy, delicious nut butter.
Just 1 ingredient – that’s right! No oil, water, or sweetener. In fact, adding in ingredients like oil, water, or even maple syrup tend to disrupt the creamy texture and shouldn’t be added.
The blending process generally takes 10-12 minutes, so be patient! It’s worth the wait.
While your nut butter is blending, you can choose a few add-ins (if desired).
My go-tos are sea salt and flax seed. But you could also add hemp seed, chia seed, coconut butter, a dash of vanilla, or even dark chocolate! Dark chocolate + hazelnuts = NUTELLA. I know! It’s amazing.
That’s it! You nut butter made at home. It’s that easy.
Plus, making your own nut butter allows you to create your own blends, add fun mix-ins, control salt content, AND save money! So awesome. See my favorite nut butter recipes below in the recipe.
If you try making nut butter, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram!
How To Make Nut Butter
Ingredients
BASIC BUTTER
- 3 cups raw (or sprouted) nuts (my favorites = almonds, cashews, walnuts, pecans, hazelnuts // organic unpasteurized when possible)
ADD-INS optional
- Sea salt to taste (~1/2 tsp as original recipe is written)
- Vanilla extract (to taste)
- Hemp seeds
- Flax seeds
- Chia seeds
- Coconut butter
- Chocolate
Instructions
- Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
- If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
- Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
- Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
- Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!
Video
Notes
*Nutrition information is a rough estimate.
Donald says
“The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.” <– This saved me. I was in the pit of despair at about the 9 minute mark, one large clump and my food processor moaning at me. I stopped several times after and at about the 15 min mark it magically turned into the most smooth and delicious nut butter. I used raw cashews. So good. Thank-you! Now off to make the fudge :)
We’re glad you stuck with it, Donald. Thank you for sharing your experience! We hope you LOVE the fudge :)
lisa bagwell says
Made this with a mixture of nuts / hazel/cashew/almonds/brazil/pecan and two dates. A Little Rock salt. Very tasty.
Lovely! Thank you for sharing, Lisa! xo
Kay says
Hi! I’m wondering, would a little bit of honey, sugar, or alternative sweetener mess it up?
Also, have you ever tried freezing it for the shelf life?
Hi Kay, a granulated sweetener such as cane sugar or coconut sugar works well! Liquid sweeteners can cause it to seize up. We haven’t tried freezing it, but you could refrigerate!
Kelly says
Hi, I wanted to make raw sprouted pili nut butter, but I don’t want to put them in the oven, is that okay?, do I do anything different if I don’t roast the nuts?.
Hi Kelly, we’ve never used pili nuts so we aren’t sure!
Mel says
Almost broke my blender. I had to add oil and in doing so it was great. So if it’s not mixing after 15-20 mins add oil it’ll work out. P.S I have a good quality machine.
Yikes! Sorry that happened, Mel.
Judy says
I made this using 3 cups of almonds with my 20+ yr old 400 Watt Braun food processor and I have beautiful nut butter. My modifications were to roast the almonds and toward the end of the processing I added about 1/3 cup dark chocolate chips (It’s Christmas). The instructions were easy to follow and I’m delighted with the outcome.
Amazing! It sounds extra delicious with your modifications. Thank you for sharing, Judy! xo
Andy says
Hello, I am hoping to create a mild flavor nut butter for some vegan bannock. Traditional recipes call for a fat which is more or less solid at room temp. The point is to basically create a camping-type food which is intentionally dry, and has a longer shelf life and a fat which firms up at room temp will help with this. I have made it with peanut butter, and it turned out okay. I just want a less overpowering flavor than peanut. What combination would you recommend? Anything you can think of doing which would help it firm up?
Hi Andy, we aren’t familiar with bannock, but it looks delicious! We find raw cashews and almonds to be the most neutral in flavor. Hope that helps!
CK says
I don’t know anything about bannock, but if you want nut butter firmer, cocoa butter is best. Use deodorized, neutral cocoa butter and add it melted to your nut butter. You can try a ratio of 4:1 (nuts to cocoa butter by weight) and go from there depending how firm you need it
Hope this helps
Joe says
Hi. I am looking forward to making some nut butter and have a question? Have you tried using some roasted chickpeas in the mix? Thanks Joe
Hi Joe, we haven’t, but we don’t think they’ll break down into as creamy of a texture. Let us know if you try it!
Celia J Hedges says
Happy to find this Since the food boxes often give generous quantities of walnuts, hazelnuts almonds as well as dates. Going to try to make date syrup as well. Not everything they give out is healthy 😕. In fact, much of it is typical junk food. Sad.
We’re so glad the recipe is helpful, Celia! xoxo
Diane Saia says
How do you store it?
Hi Diane, we recommend storing in glass jars either in a cool, dry place at room temperature or in the refrigerator to keep for longer.
Dana says
Wow! This is so easy and amazing. Who would of thought that adding 3 -4 dry nuts after roasting will turn into a butter a soft substance? Thank you so much for giving us Wives/ Moms more alternatives. I can’t wait to go shopping and try a few of these tasty treats. Can we use any nuts we choose to make a butter or is it any nuts we should stay away from?
We’re so glad you enjoy the recipe, Dana! We’d recommend leaning more toward nuts that are creamy and fairly neutral in flavor such as almonds, cashews, walnuts, pecans, hazelnuts, and macadamia nuts. With walnuts we wouldn’t recommend using them as the only nut because that could be bitter. Similarly, pine nuts and brazil nuts are a couple we think would be overpowering. Hope that helps!
Dana says
Yes this helps a great deal knowing what works well together and what doesn’t. Thank you so much for responding.
Keep up the great work with your delicious recipes❤️
xoxo!
Jim says
Three week shelf life is less than what others claim,,would the salt extend? You do not recommend honey?
Hi Jim, this can last longer than three weeks! We find its freshest by 3 weeks.
Jim says
Thanks. The hazelnut version is awesome. You do have to trust the system as all of sudden it goes from nut crumbs to creamy butter. I am going to go for 10 jars now, for friends and family, and will drop the smidge of honey and salt that I used the first time.
Sounds delish! So glad it worked out for you, Jim!
mitchell says
Bummer. I tried this recipe with store-bought walnuts and harvested walnuts. The first try was putting it in dry and cold. The house is dry and the climate isn’t affecting the walnuts or their oils. I tried it on two different food processors that were pristine clean and checked for oily residue. I parted the batch to try two methods. Once with pulses, every 5-10 minutes for 20 minutes. Once without pulses, just 15 minutes, then again for 15 minutes. No butter, just a grainy substance. Second try was a batch with sprouted walnuts. Same result as above.
I added a plant-friendly butter that only has preservatives that are natural and vegan like shea and sunflower seed oil. It turned into something completely different from this recipe, sometimes things just don’t work out.
Hi Mitchell, sorry to hear that was your experience! What brand/model are the food processors you tried? We wonder if they weren’t powerful enough. Or perhaps walnuts on their own just don’t break down enough? We’ve only ever tried them as a combination with other nuts/seeds.
Anton S says
There is no pulsing. You have to let the thing go for 10 minutes. I used just a ninja blender and it took 6 minutes to make an amazing butter. And yes I timed it.
Thank you for sharing your experience, Anton!
chuck says
I baked 2 cups of walnuts on parchment paper at 300 for 12 Minutes. In the blender they chopped up but did not turn to creamy mix. What did I do wrong?
Hi Chuck, it could be that either your blender isn’t powerful enough, it needed to blend for longer, or there wasn’t enough volume to cover the blades (though that shouldn’t be an issue with 2 cups). Hope that helps for next time!
Lisa says
I’ve always added coconut oil to my raw cashew butter, but after making your nut butter, I will not add the oil anymore. It doesn’t need it!
I used pecans, cashews and walnuts, then added some extras…flax meal, pecan flour, collagen (for added protein) with a splash of vanilla and it’s delicious! My daughter thought it tasted like cookie butter!
Going to check out your coconut butter recipe next…thanks!!
Woohoo! Thanks so much for the great review, Lisa!
The Vegan Goddess says
Yay! I made creamy cashew butter and it turned out great! It’s such a good feeling to make your own. I didn’t add salt or anything to it.
It’s easy but it does take time and patience until it reaches a creamy consistency. And cleaning the food processor afterward takes time, too. But it’s worth it.
I will add this butter to your new pumpkin coffee creamer recipe that I’m anxious to try.
Lovely! Thanks so much for sharing!
payal says
What in your opinion is the best kind of chocolate to add to nut butters?
Hi Payal, we prefer a chopped dark chocolate bar, similar to this recipe. Hope that helps!
Saru Salvi says
Which nut butter would work best to make oat milk ice cream? I want to flavor the ice cream with spearmint and chocolate chips. I think I would want to make a nut butter that has a mild
In our experience raw cashew butter is the most mild in flavor! Hope this helps!
Rachel says
Does this store in the refrigerator? Is there a may to store on shelf?
Hi Rachel, we suggest to store this in the refrigerator to avoid the oils from the nuts spoiling at room temperature! Hope this helps.
Tasha says
i worry about wearing out my blender and overheating my food processor. Is it normal for there to be light smoke coming from the nuts?
Hi Tasha, it shouldn’t be smoking. It sounds like it may be overheating and require a break for 10-15 minutes, or until it cools down.
Clara Price says
Made with just almonds! So delicious!
We’re so glad you enjoyed it! Thank you for sharing, Clara! xo
Darlene says
This is amazing – easy and the flavor is excellent. I made a half recipe using 1C Almonds and 1/2C Pecans and after processing added salt. Can this be processed too long in the blender/food processor making it too soft? Thank you for sharing the recipe!
Hi Darlene, we’re so glad you enjoyed the flavor! Hmm, we’re not sure what you mean by too soft. The final texture will be smooth and a bit runny. If you’re looking for a more firm nut butter, you can process it for less time. Hope that helps!
Betsy says
Great step by step, as expected from trustworthy Minimalist Baker. Helpful to know what to add and what not to. It took only minutes in my Vitamix to from leftover nuts to smooth nut butter.
Deb says
What am I doing wrong. Made almond and hazelenut butter in vitamix (200g almonds, 80 g hazlenuts) but came out really dry, not the lovely smooth and creamy one like on your video.
Started on 1 – 2 then increased to 6 -7, used tamper and then increased to 8 – 10 still using tamper. Ended up having to put oil in just to give it some texture
Hi Deb, it sounds like it may have just needed to keep going for longer! Unless perhaps your almonds/hazelnuts were old?
Vikki says
I made the butter with two cups of almonds and one cup of pecans. Roasted them first. The results were fantastic; you could really taste the pecans! My husband loved it, too.
We’re so glad you both enjoyed it, Vikki! Thank you for sharing! xo
Brandon says
Almost the perfect mixture of nuts for strict keto diets. This is very simple to make but sometimes simplicity is perfection. Pecan and walnut nut butter is good enough for me as they complement eachother and give a 1/1 ratio of poly and monounsaturated lipids. Pecan and walnut butter would be the best for individuals on strict keto. I’ll sprinkle in some hemp seeds and cinnamon. Possibly some dark chocolate but unlikely.
Is avocado worth adding into this?
Sarah says
Avocado would make it spoil in only a few days vs a regular nut butter. I’m not sure why anyone would add avocado to a nut butter.
Alexa says
I’ve always made homemade nut butters, such as classic almond butter or cashew butter, but I never thought about making nut butter blends with different combinations of nuts + seeds! Thanks for the inspiration! I did a mix with everything I had: almonds, cashews, pecans, walnuts, and hemp hearts, then added vanilla extract and cinnamon for the mix-ins. Maybe next time I’ll do coconut + cashew butter or matcha + cashew butter :)
Yum! Thanks so much for the lovely review and for sharing your modifications, Alexa!
Claire Kibble says
Hi how long will this lag once made?
Hi Claire, it will keep for about 3 weeks (sometimes longer).
Nutty Bar says
There is no way it would last that long in my house ! LOL!!
Allison says
I used pecans, walnuts, sunflower seeds, almonds, and chia seeds. The almonds were salted already; I did add about a tablespoon or two of brown sugar. SO good! Only took about 6 minutes using my Ninja blender.
Yum! Thanks so much for the lovely review and for sharing your ingredients, Allison!
Bev says
Honestly I may never purchase nut butter again. I used followed this recipe to make walnut butter (and added 2 TBSP chia seeds, around 3 TBSP coconut oil, and 1 TBSP of agave syrup). OUTSTANDING, both much more delicious than anything I can buy in store and much, much cheaper! Because I was at the end of my bag of walnuts I tossed the roasted walnuts in a sieve before placing in the food processor in order to weed out any burnt little bits. The mixture was VERY runny right after I made it and I worried that I processed it for too long, but after spending the night in the fridge it firmed up nicely.
Thank you for a(nother) wonderful recipe! :)
Woohoo! Thanks so much for the lovely review, Bev. So glad you enjoyed this one!
Cheryl says
Hi there! May i know the power of the food processor you’re using, and if there’s a certain power you would suggest to blend nut/seed butters? i’m not sure if under-filling my food processor/ blender often causes it to not work well.. Please advise :)
Hi Cheryl, we’ve had success with as low as 350 Watts. Hope that helps!
Ayunda says
So easy!! I blended my almonds straight out of the oven and it worked perfectly!
Added a small amount of vanilla and it was delicious!!
Thank you!!
Wonderful! Thank you for sharing, Ayunda! xo
CB says
Great recipe for it is versatile! Can’t go wrong with any combination of nuts/add ins. I haven’t bought nut butters after I tried this recipe!
Amazing! Thanks so much for the great review. So glad you enjoy it!
Bernadette says
This is an amazing recipe!! I’ve never made any homemade nut butter, this recipe is so easy to follow and great for beginners. I made walnut butter with the sea salt, vanilla paste and some flaxseed meal. It’s so good and perfect for sandwiches!
Yay! Thanks so much for the review, Bernadette! Walnut butter sounds delish!
Jody says
I have roasted my own fresh raw pecans (nothing added during roasting) and then blended into pecan butter. I did allow the roasted nuts to cool a bit before blending. The final consistency was far too watery. The only add-in I used during blending was a small amount of freshly ground pink Himalayan sea salt. The final product was so liquidy that I thought perhaps it would thicken in the fridge. I placed half in the refrigerator and half in the freezer (thinking it might end up in a soft freeze like ice cream). To my surprise, 48 hours later the refrigerated never thickened at all and the frozen hardly thickened at all and NEVER FROZE! I was shocked! How can a liquid sit in a freezer and not freeze? Any ideas??? Everything else in my freezer is frozen solid. Absolutely LOVE the flavor of the pecan butter, but the too-thin consistency makes it hard to use. Would love to figure out why/how this is happening!
Hi Jody, we’re thinking it’s due to the higher fat content of pecans, maybe? Not sure though!
kristen says
try sprouting them before toasting (soak in water overnight). dry them out in the oven on a loooow temp (or dehydrator) then toast. sprouting reduces the fat conten which may help? (bonus also makes it easier to digest and unlocks nutrients in the nut).
Erik Cleveland says
Hi,
I found your information on making nut butter. I have a KitchenAid food processor. I got some hazel nuts and macadamia nuts and used the food processor to grind them. Both sets of nuts were ground by the KitchenAid food processor, but the food processor was not able to make them into nut butter. Is this a problem with all food processors or is this a problem with just a few food processors, like my KitchenAid food processor?
Thanks for your help.
Erik
Hi Erik, how long did you process them? It can take a while for them to get into nut butter, so it requires some patience! But it is possible the machine isn’t powerful enough. We recommend a 600 watt machine for best results!
Erik Cleveland says
Hello,
Thanks for the reply.
I have a KitchenAid KFP0718BM model food processor. This food processor is a 250 watt unit, I believe. I tried grinding the nuts for 15 minutes or more and finally, I gave up. It never became nut butter. The food process ground the nuts until it was close to being a nut flour, but not a nut butter.
How long should it take to grind up nuts into nut butter? Do you know of any basic, food processors that are not too expensive that work really well in grinding nuts into nut butter?
Thanks,
Erik
Hi Erik, Here‘s an example of a powerful one that works well for nut butter. It shouldn’t take more than 15 minutes to grind into nut butter. We find it usually takes about 10 minutes. Another idea is that if you’re trying to make too small of a batch, there isn’t enough volume to get it continuously churning – that could have also been the issue. Hope that helps!
Erik says
Hello Again,
Thanks for your help and suggestion on a model of food processor that works for making nut butter.
If I buy the model of food processor you recommended, will the machine grind the nuts until it turns into a finely ground, creamy nut butter? The food processor I had did grind the nuts (hazelnuts, macadamia nuts) into something close to nut flour, but it never did became creamy.
Do you need to fill the food processor up fairly full with nuts for the food processor to do a good job grinding the nuts into nut butter?
Thanks,
Erik
Hi Erik, it won’t be quite as smooth as store-bought, but definitely creamy! 3 cups of nuts is enough to get it to grind.
Erik Cleveland says
Hi,
Is there a food processor that is able to grind nuts and go all the way with making the nuts into nut butter? Which food processor do you recommend that easily makes nuts into smooth, nut butter?
Thanks,
Erik
Erik says
Hello!
If I soak the nuts in salt water over night and then dry them out in the oven, will the nuts still produce a creamy nut butter when ground? Will the taste be OK with this method? I read that this soaking method helps to deactivate some enzyme inhibitors and make the nuts more digestible. Is this true?
Thanks,
Erik
Hi Erik, that should work! We’ve heard that too, but not sure how important it actually is in the big picture.
Erik says
Hello Again,
I enjoy your replies. You are very knowledgeable.
My question is: If I buy the right food processor, will it grind the nuts to the point where it is strictly nut butter and not small pieces of nut mixed in with the nut butter? I ask that because the food processor I had would grind the nuts into small pieces of nuts, close to being nut flour but it was not nut butter.
How do the nut butter companies grind their nuts into nut butter? Do they use food processors also or something else?
Thanks,
Erik
Hi Erik, yes, it will grind into nut butter. We’re not sure how companies do it commercially!
Lisa says
Thank you so much for this recipe :) It’s so easy! I love peanut butter; I’ve been trying to find a healthier alternative and this is it! (no added sugar!). I’ve made 3 batches so far. My favorite combo is walnuts, pistachios, hazelnuts and brazil nuts with flax, chia seeds, little salt and vanilla. Thank you again for sharing this delicious recipe!
Wow, love that creative combo, Lisa! Thanks so much for the lovely review! xo
G says
Can the nut butter be frozen once completed?
We don’t think so, but admittedly have never tried! Let us know if you give it a try!
TC says
I just made some pumpkin seed, pecan, cashew butter based off of your recipe and it was very good. Roasted everything for 5 minutes and blended for a total of 12 minutes (2 on low). I’m trying to eat cleaner so i will probably not buy but butter ever again. Thanks for sharing.
That sounds like a delicious combo! Thanks so much for sharing!
Suneri says
Looks delicious! I wanted to ask if there were any substitutes you would recommend for the coconut butter? Preferable store bought but still mildly healthy or home made if fine too. Thank you!
Hi Suneri, the coconut butter can be left out here! Or perhaps you meant to comment on a different recipe?
Roxana says
Hello what food processor do you use?
Hi Roxana, we use this one.
Maria says
Hello, is it necessary to toast them before ?? Or should I use pre roasted hazelnuts and to a avoid peeling them, maybe blanched ?
Hi Maria, we would suggest roasting for best flavor!
Nora says
Wow! This was so easy and it is SO DELICIOUS! I made cashew pecan butter with chia seeds in my food processor. I have never had such creamy and tasty nut butter ever. I will never be buying at the store again. I love that I can control what is in it, that I am not purchasing another plastic container but re-using my own glass ones.
I like that you make suggestions to try different mixes. I will be doing that, for sure! I think I will be taking nut butters and homemade sourdough as my hostess gifts from now on. : )
Thank you for making this process so approachable and fun. Love the pictures. Love your commentary and your comments on people’s comments.
Cashew pecan..YUM! We’re so glad you enjoyed it, Nora. Thanks so much for sharing! xo
Hope says
I will never buy cashew butter again! First time I made light roasted (because I intend to use it for your matcha bliss balls and I like them bright green). Today I did a more medium roast, and its delicious. I think I’m going to split this batch and do a few experiments for flavor variations. Thank you!
xo!
Sydnee says
I looked for the Matcha Blitz Balls cannot find them.
Can someone give me a link? Thanks!!
https://minimalistbaker.com/matcha-bliss-balls/
Bridget says
Made it with the mixed nuts we put in the kids stockings for Christmas. Usually they just crack them open and eat them but this year they just left them so we cracked and roasted them and threw them in the food processor. Creamy and delicious!
Smart! Thanks for sharing, Bridget! xo
Robin E Baylor says
Food processors are kind of loud. I left the kitchen for a minute at a time, scraped the sides a bit, and noticed a distinct difference in the sound when the mix achieved “butter” consistency. Remarkably easy, and I expect to do this again sometime.
Yes- much more smooth sounding once it becomes “butter”! Thanks for sharing, Robin!
Rita Kumar says
Yummy! Made this for the second time during the lockdown period! This time I used brazil nuts and pecan nuts! I added a tiny pinch of Himalayan salt. Roasted for 5 mins and blitzed in my nutribullet! This time around the nut butter is slightly runnier but tastes so yummy and natural! No sugar or sweeteners needed!
We’re so glad you enjoyed it, Rita! Thanks so much for sharing!
Ambar says
Can I add cacao powder instead of chocolate?
Yes! Just add slowly as it can thicken the nut butter.
Silmee Mia says
Hello what food processor do you use. Look really simple. Thanks
Hi Silmee, we use this one.
Dinka says
Hi! Do the nuts need to cool after roasting or can I blend them immediately?
We’d suggest letting them cool so that they’re cool enough to touch, but they don’t need to cool completely. Hope that helps!
Anmol says
Can I soak the almonds and walnuts overnight to activate them, remove the skin and then blend them?
Hi, we haven’t tried that, but it might work. We wouldn’t skip roasting them.
Virginia says
Is the food process you used easy to put together and take apart? I have one from 30 years ago and have always had a hard time to get it to click together to get it to run.
Also how about macadamemin nuts?
Melanie says
Hi Dana – if adding chia seeds, do the seeds absorb the oil and become soft and expand (like chia pudding)? Or do they maintain their integrity and add a crunchiness to the butter? Thanks!!
Hi Melanie, somewhere in between!
Alison says
Hi! I used this recipe to make mixed nut butter from the Whole Foods mix (l almonds, some peanuts and hazelnuts, some walnuts, a few brazil nuts). I toasted the seeds in a pan right before blending; they were still pretty warm when I threw them in the food processor. The only problem: I preemptively added ~1 tbsp of hazelnut oil thinking they’d be difficult to blend without the aid of some oil…and now my butter is pretty loose in texture. I added some flax seeds and sunflower seeds to try to thicken it but to no avail. Will it thicken up in the fridge overnight? Any other suggestions to try to remediate the texture?
Hi Alison, it should thicken a little in the fridge. Hope that helps!
Marjatta says
Just made my first ever batch, just perfect! I put mine in the food processor within 2 minutes of roasting and the butter formed quickly. I’ll never buy nut butters ready made again. Thank you so much!!
We’re so glad it turned out well! Thanks so much for the lovely review!
CeCe says
This was unreal! I made a mixture of almond and walnut butter, with salt and vanilla, and it was the best I have ever had. I thought I hated almond butter until I tried this!
Whoop! Thanks so much for the lovely review! xo
Kaltrina says
Hi Dana,
I absolutely love trying out your recipes. I had one question: I wanted to make almond butter, and somehow I was distracted and started to blend the nuts without roasting them.
Do you think I can roast the nuts blended in the oven for a few minutes and then try to blend them again?
Thanks a lot :)
Thanks Kaltrina! Hmm, we aren’t sure that would work! We’d probably recommend enjoying this batch as raw almond butter and trying with roasted next time.
Aliya says
QUESTION: Macadamia nuts and/or Flax seeds? So, I’m wanting to eat more flax and have a terrific recipe that I found to make flax meal cookies that includes 1/2 cup of nut butter. So, I though why not make my own flax meal AND my own nut butter. (Q1) If I use macadamia nuts, since there are no skins (so to speak), do I still need to roast them? (Q2) If I wanted to make just straight flax butter (not sure I’ve ever heard of anyone doing that) … I guess I should definitely roast those to break down the shells, for digestibility, then blend?
Thanks! I’m very excited to do this for the first time!
Yes you can roast the macadamia nuts! Just be careful not to burn. I’ve never made flax butter and I wouldn’t personally recommend it without another nut or seed. I think it will be too intense of a flavor.
Aliya says
(on Q1) So… you can roast the macadamia nuts, but do you HAVE too? I gathered that the other nuts NEED to be roasted in order for this to work, or to get the skins off. (on Q2) Yeh I know it might be intense, but I’m trying to really load up the flax instead of the flax granola I’m being asked to eat for a diet routine. Thought the cookies might help… I’d normally not make flax butter, but thought I could try – see what happens. Likely I’ll add a few macadamia nuts to just make it interesting. Thx for the fast response! ;-)
1. You don’t have to, it will just be raw nut butter which can be more difficult to digest for some. It also produces a deeper, nuttier flavor.
2. Have you tried our seed cycling mix?
DaniP says
Thanks for the recipe! What is your take on peeling (with hot water) the almond skin before roasting?
Hi Dani, we don’t find it necessary. You could buy peeled, slivered almonds if you prefer without peels. Hope that helps!
Beryl says
I
Tried walnut butter and turn out very creamy I mix two tablespoons with my oatmeal on morning yummy.Thanks for the recipe very easy
Yumm! Thanks for sharing your experience, Beryl! xo
Athena says
I just made this and it is AWESOME! I used almonds, hazelnut, Brazil’s nuts, sunflower seeds, and walnuts. Next time I am just going to make plain almond butter. The sunflower over powered the flavor of the others. Thank you for this recipe. I will continue to make this!
Thanks for sharing, Athena!
Stephanie Van Slambrouck says
I made this. I used already roasted, no salt, deluxe nut mix (no peanuts). Ado I got to skip a step but it came out great! Creamy!
We’re so glad it worked well! Thanks for sharing, Stephanie!
Dave Maltz says
Thanks Dana! Whole Foods stopped selling grind-your-own almond butter, so now we’re saving money and having fun making our own. This recipe is well-documented – it takes longer than I would have anticipated, and it’s interesting to watch the mixture go through various “states of matter” on its way from nuts to powder to butter. Super delicious, and perfect for our near-daily breakfast toast!
We’re so glad you’re enjoying it, Dave! Thanks for sharing!
Afra says
I made this with cashew, walnut, chia seeds.
Toasted the nuts in the oven first then blend till fine. Added chia seeds, vanilla extract and 1 spoon coconut butter to finish.
Used it on fruit loaf toast with some honey, was delicious!
Maysaa says
Hello, I didn’t know I shouldn’t add water to my hazelnut butter and now it’s not creamy at all. Is there a way to fix it?
Hmm, unfortunately we don’t know a way to fix it! But you could maybe make it into a sauce/dressing, similar to this: https://minimalistbaker.com/thai-spring-rolls-cashew-dipping-sauce/
mohini agrawal says
can we use pistachio to make pistachio butter,if yes pls share tips.
We’ve never tried that, but let us know if you give it a try!
Deborah says
Is there a recipe for homemade Honey butter
We don’t have a recipe for that, sorry!
E says
I have found straight pistachio butter to be a little intense, but we do it with a mix of almonds and pecans and it is AMAZING!
Su says
Thank you! I was just wondering about that :)
Ali says
Hi,
I’m making some nut butter right now and I notice it’s taking longer that the recipe says. I started in the food processor and after a few minutes it became really hot -both the machine and the nuts. I switched to my Ninja and it’s still not creamy and it’s also getting very hot.
Any suggestions?
Hi Ali, A food processor works best with this recipe. If you don’t have one, maybe try giving the blender a few breaks in between? A powerful machine definitely helps!
Edaliz says
Now that my favorite grocery store ran out of peanut butter due to the health emergency, I’m going to try this recipe for sure. ? Stay safe!
Stephanie D Van Slambrouck says
Question: pantry or fridge storage?
Either is fine. It will keep in the fridge up to 2-3 months! It will also usually stay fresh at room temperature up to 1 month.
Candace says
Scrape down the sides and pulse a lot at the beginning. I used my [low-end] Ninja and it was finished in about 5 minutes, start to finish. Slightly warm to the touch (the nut butter but not the machine), creamy, and gooey.
It might be that you need to add MORE nuts to the processor container from the start; with insufficient mass, the nuts can’t get past the crumbly/gritty stage.
Tangelique says
My kid has a nut allergy. We’ve bought “pea” butter from The store but now it’s difficult to find. Could I sub golden peas in the recipe?
Hmm, we’ve never experimented with that and don’t know. Let us know if you try it!
Alexander says
Just roasted a few bags of nut in their shells, should I roast them again? I have almonds and hazelnuts
You shouldn’t need to roast them again.
sruthi says
if we use sprouted almonds, so we dont need to roast them at all ?
Roasting gives the nut butter flavor, so we wouldn’t recommend skipping that step unless you prefer the taste of raw almond butter.
sruthi says
Hi Dana,
I have a question.Which almonds have you used california almonds or european almonds ?
As california almonds are often steam-pasteurized. and which brand of almonds you suggest ?
Hi Sruthi, we typically use California almonds. We don’t have a preferred brand- we like getting them from the bulk bins at health food stores.
jray says
@sruthi, I’ve had good luck with finding raw, unpasteurized almonds through: Briden Wilson Farm
Kelly says
Hi Dana, I love your recipes! I always make my own nut butters but having a hard time figuring out the nutritional info after they’re done especially when a sweetener has been added. I’m really just concerned with the sugar content per Tablespoon. Can you help me figure this out? Thanks,Kelly
Hi Kelly, we like using Cronometer for calculating nutrition info. Hope that helps!
Candace says
A kitchen scale will be your best friend for this and 18 zillion other tasks. The serving size on the nuts is in grams, right? If you blend the nuts, they’ll still have the same nutrition per gram. You’ll just get a lot more grams to a given volume (e.g., Tbsp., 1/4 c.). But by weight, the information is the same as on the panel.
Kelly says
Hi, I do have a kitchen scale,best thing ever! I guess I was just a little confused with how to measure it after it was done. I usually put a Mason jar on the scale empty and tether it to zero.I add the nut butter and get total grams.I the divide the amount of total sugar into the grams if three nut buttet then multiply by 2 Tablespoons.
(30g or whatever serving size I’m using) it just always seems wrong.Does this method sound right to you?
Charley Shaw says
Thank you for the cool site, going to make butter using home-grown sunflower seeds and Canna-coconut butter to knock out my tumor, I’ll be using most raw nuts I can buy along with spices. I love PBJ’s…… <3
jodi says
Can you please recommend the best brand of food processor to buy? I’m stuck on making a decision. Preferably best for nut butters and raw cheesecakes / desserts..
Thank you! :)
We like this one.
Sheila Dean says
In regards to separation issues I store mine upside down and it helps crazy as it sounds. Very excited to start experimenting with different nuts. We are trying mixed nuts next.
Erika says
Very simple! thank you so much for sharing, I made walnut butter. I used vanilla, sea salt and I added a few drops of agave nectar.
We’re so glad you enjoyed it, Erika! Thanks for sharing! xo
Victoria says
Hey Dana,
Just a quickie, other websites recommend soaking the nuts prior to roasting them for nutrient benefits. Have you ever tried it and does it affect the flavour substantially?
Thanks,
V
It does not substantially affect the flavor. But it does help remove phytic acid from the nuts, which can block nutrient absorption. However, roasting your nuts can also help reduce phytic acid and makes them easier to digest. So if I were you either buy sprouted nuts (because sprouting your own is quite time consuming), or roast your own then blend!
Amy Peck says
I haven’t actually used any of your recipes but I definitely plan to. I have however made homemade peanut butter. It was amazing. I’m sure yours will be too. I love homemade mainly because I am a disabled veteran and live on a meager budget and also want to eat healthier. I really curious about making other nut butters to include haha NUTELLA!!!! Ate it while in Germany but it is outrageous here in the states so that is my next venture just need to find hazelnuts in bulk.
Thanks for sharing, Amy! We agree that homemade tastes better! If you are looking for a nutella recipe, here’s ours :) https://minimalistbaker.com/4-ingredient-nutella-vegan-gf/
Brooke says
I attempted to make this and kept running into my food processor feeling like it was overheating!
What is the best food processor for this job?
We love our Cuisinart 7 cup. But I believe they now only sell an 8-cup version. You can also try making it in a high-speed blender like a Blendtec or Vitamix!
Alicia says
Used this recipe to make some almond butter tonight as store ones are so expensive! And I’m so happy. It started to go hard and lumpy around 3/4 in and I thought it wasn’t going to work but I kept at it and now I’ve some amazing smelling, beautifully creamy almond butter to try in the morning, hoping it tastes as nice as it smells ? and looking forward to trying it with other nuts and seeds too!
Thanks, Alicia!
Renee says
Hi Minimalist Baker! I loved this recipe. Straight forward and easy to follow, as all your recipes and why I ❤️ them all. I baked my nuts a little too long so my first attempt has a slight burnt taste that bothers the hubs more than it bothers me. I also learned it was better to add the nuts in increments than all at once. My processor (Cuisinart) was maybe too full with all the nuts to grind properly. So after it got to meal stage, I scooped some out, and as it became more and more liquidy to added them back in on 1/2 cup increments. Turned out amazing for first attempt. Will definitely make this the rest of my life and by by to buying almond butter for me ever again!!
Thanks so much for your kind words and lovely review, Renee! We are so glad you enjoyed this recipe! xo
Carla says
I made this with walnuts, because I love them and I try to get omega 3 into my diet daily. I added some hemp seeds for extra protein. And I cheated and pur just a spoonful of brown sugar in because I love it with walnuts. It was AMAZING! I can’t wait to try the other combinations suggested. It was really fun to make.
Carla says
I made this using pecans. It took longer than expected to get a creamy texture, but I suspect it’s just because I kept stopping to scrape the bowl down. The end result is absolutely delicious (I added some salt and cinnamon). Can’t wait to try this recipe again!
Amanda says
When you say longer than expected, how long exactly did it take you? Mine went for at least 15 minutes and I gave up and added some oil. I have a Breville high end food processor so I know it’s not that.
Brandon says
Hey Minimalist Baker!
So I haven’t much experience with nut butters. My question is, once made (and as I do not use salt in my diet) how long will these last in an airtight mason jar? Is there anything, lemon juice maybe, that could be added as a natural preservative? Honey even? Is storing in the fridge best? I am in FL, always hot and humid.
Cheers~
Don’t add any preservatives, including citrus. It won’t mix with the oil. Just store in the fridge to keep fresh up to 2-3 months! It will also usually stay fresh at room temperature up to 1 month.
Marie says
This nut butter is super delicious! I use the combination of almonds, cashew nuts and pecans to which I add a sprinkle of cinnamon and sometimes a dash of maple syrup at the end. Even though I am using a food processor and following the recipe, I don’t seem to be able to get the texture right and my nut butter is a bit on the dry side! I can’t get the beautiful creamy texture that is shown on the video. Any suggestions on how I could correct this?
Hmm, are you using nuts that seem fresh? If so, other ideas would be maybe it needs additional time in the food processor or a higher quality food processor. Hope one of those suggestions helps!
Amanda Pamer says
Do you need to roast the nuts or is that just to add flavour?
Hi Amanda, roasting is for flavor. Feel free to make raw, if preferred!
Kayleigh says
Just made some peanut butter Not too much cuz i’m still in trial mode. It came out as you said it would. Little problems here and there but I think that was on my end. The recipe was great
Thanks so much for the lovely review, Kayleigh. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Naiomi Daniels says
I made nut butter and it tasted so amazing! The most common times use it is during the morning time. Mostly to make my nut butter and banana toast. Thank you so very much for your recipe! It is healthy for kids and a better choice.
Thanks for sharing!!
Emily says
This turned out great! I’m now a homemade nut butter convert. I bought my food processor a couple weeks ago and I’m already amazed with what it can do. I would like to note that I don’t think it’s true that adding a bit of liquid disrupts the creamy texture. It just means that you need to blend for longer. I added about 2 tablespoons of maple syrup, a half teaspoon of vanilla, and a bit of cinnamon. I did warm up the maple syrup before adding, so that probably helped. I had to blend for maybe 5 more minutes after I added those ingredients, but it turned out amazing and creamier than any store bought almond butter I’ve ever had!
Thanks for sharing, Emily!!
Martine says
Hi Emily! May I know which food processor you used? Thank you! :)
Disha Kagdada says
Hey there!..I noticed my homemade nut butters(mostly almond) separate once stored in the fridge and then the part that settles down really thickens. So it gets tough to mix it up and use. Am i doing something wrong, should i be processing it longer?
Hi Disha, a little separation is normal, but you may want to try processing a little longer also. Hope that helps!
Wendy says
I just made walnut and pecan butter. I added vanilla, cinnamon and milled flax seed to it at the end. This was fantastic!
Bianca says
Just made this today in my vitamix with the tamper attachment and it took about 5 minutes max! Added in a bit of cinnamon and tiny bit of agave nectar. In the blender it always looks thick and like a paste but once put in a glass jar and tapping out the air bubbles it becomes creamy and loose! It weirds me out every time but it works! Thanks for the recipe ❤️ Mine made exactly 2 cups!
Thanks so much for the lovely review and for sharing your modifications, Bianca! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Jennifer Samuel says
How many bars in the Dark chocolate to use if I don’t the chocolate chips and do I melt the Dark chocolate 1st b4 placing it with other ingredients in the processor?
I’d start with 1/4 cup chopped chocolate and work your way up. I typically make the nut butter creamy so it’s nice and hot. Then add in the chocolate, cover, let it melt for a few minutes, then blend!
Michael says
You say to use chocolate. White, light or dark? Chocolate chips, bars or cocoa powder? Sweet or semi-sweet? Whats works best? I know eventually I can experiment but just to start. Thanks for your reply and sharing the recipe. Look forward to trying it.
We used dark chocolate chips!
Jennifer Samuel says
How many bars in the Dark chocolate to use if I don’t the chocolate chips and do I melt the Dark chocolate 1st b4 placing it with other ingredients in the processor?
Jaysen says
If the only ingredient is the nuts why is there a need to refrigerate? Nuts last in the pantry for weeks. Will this nut butter not last?
Hi Jaysen! It’s best to refrigerate because the oils can become rancid and spoiled when left at room temperature for weeks.
Curtis says
Mine never even began to clump even after 30 minutes. I finally added honey and then only did it work. It is o more like a paste. I did a combo of nuts. I know they baked a bit too long but what am I doing wrong?
Hmm did you use a food processor?
Robert says
Me too. Food processor forever and the best it could do was a cookie dough-like paste.
You gotta keep going and scraping down the sides. Patience is key.
Littlewings85 says
I’m a complete pistachio addict, would they make a good butter?
Yes they would! While we don’t have a pistachio butter recipe yet, there are several available online that you might be interested in checking out.
noah says
I´m curious about the 5-8 minutes for sprouted nuts tip
This seems super short to me! How long are you sprouting your nuts for?
I´ve been playing with peanuts, sprouting them until they have 1/2 cm tails, then drying them in a low tech solar dehydrator ( really just a box made of screens and set in a windy-sunny place)
then roasting- I definitely did it too long last time…
If ROASTING sprouted nuts only roast that long. They are just super sensitive in the oven and can burn easily.
I have sprouted my own nuts before, but honestly it’s kind of a pain and I find it easier to buy them sprouted already (Whole Foods has them in bulk for a decent price).
Kutina says
Do I really need to put nuts in the oven first before I use the blender? Can’t I just use raw nuts directly in the blender?
We’d recommend it, yes!
Cynthia says
Can a variety of nuts be mixed together and then made into butter? Thank you!
I think that would work! Report back if you give it a try :D
Aimee Durham says
How long does this last?
Stored in the refrigerator up to 3 weeks (sometimes longer).
Melissa says
Do I need to roast the nuts before blending?
You don’t have to! There’s plenty of great raw nut butters. But if you’re blending from raw, I’d recommend buying sprouted nuts to turn into butters as they’ve been soaked to make the nutrients more available/digestible.
Aliya says
If you can’t find sprouted nuts… how long would you soak them if you don’t want to roast? (I’m thinking Macadamia nuts in this example.) thanks.
Here’s a nice guide!
Jessy says
Hello?
If I use coconut milk in the recipe, would it still be good to eat after 3 weeka??
I don’t recommend using coconut milk in this recipe.
Gaia says
HI I wanted to try for the first time to do my nut butter, but I don’t know if my food processor is really powerful … is only 600W is that okay or I need more?
Hi! That should work!
Lena says
Can you share What blender or food processor did u use? Why is your nut butter in the picture looks very creamy/liquidy. Mine looks more like a paste.
You can find those in our shop! https://minimalistbaker.com/shop/
Kelli says
Do you prefer to use your food processor or blender? I bought the blendtec blender and the attachment piece specislly made to make nut butters and it doesn’t seem to blend that well. Really questioning my buy here. ? Help! Thanks ?
I prefer either a Vitamix (with a wand) OR a food processor. It seems a high speed blender with a wand seems to get it creamier. But a food processor is more low maintenance.
Arvel Mecham says
So simple & delicious! I LOVE the way you’ve done your write-up – with just the right amount of detail & pictures! (We want the ‘how to’ and the recipe not a novel – yours was perfect!!). Thanks for sharing.
Thanks, Arvel!
Julie says
I don’t see peanuts. Can they be used? I’d like to make coconut peanut butter. Also, instead of roasting the almonds, can I purchase them already roasted or is raw best?
Use this as a loose guide for the PB/Coconut butter! https://minimalistbaker.com/almond-joy-butter/
You can buy raw and roast them yourself, or just buy roasted. I prefer buying raw and roasting myself.
Traci says
Has anyone tried making nut butter with hickory nuts? I love hickory nuts, but don’t see them much anymore. So was wondering if they would even be able to be used? Thank you for any help.
We haven’t! But let us know if you do!
Em says
What food processor do you recommend to make nut butter? Thanks!
Hi Em! We’d recommend this one.
Nina says
Hey Dana, i’ve been making nut butter for years, and want to start experimenting with flavours however every time I try and add flavours such as honey, or even spices the consistency turns out dry instead of smooth and runny. Any tips? Thank you!
Adding liquid (honey) to oil (from the nuts) can congeal the mixture sometimes. Which is why I prefer adding stevia as a sweetener, or coconut sugar. If adding spices, as long as you don’t add too many it should be fine. You could also heat the spices in a little fat (like avocado oil), and then blend them into the nut butter to get it finer / creamier. Hope that helps!
Diane says
Hi Dana, should i soak nuts before roasting? Thanks!
Hi Diane! No need to soak before hand! But you certainly can if you’d like.
Luisa says
I tried with hazelnuts. 30 min going and scraping in food processor and it won’t past a paste… I just left it like that… it tastes delicious though…
Hmm, strange. If you have a good quality food processor or blender it should work. Otherwise you can try and add a little oil but otherwise it’s not usually needed.
nancy cavalieri says
Eat after 3 weeks in the fridge? :)
Yep! Should last for 1 month or longer in the fridge.
nicole says
would it be any different if i use slivered almonds? i only have slivered almonds right now and i really want to try making this
Hi! It wouldn’t work, you need whole raw almonds!
Dana (don't you LOVE this recipe i made??) says
Hi :)
Dana here….
I put the blender on medium. I found out that if you have the blender on high, the day after fat starts to come out. I know right??? DISGUSTING!!! Yes let the nuts cool down BEFORE blending, and don’t add any oils, as i tried and it was really oily and runny……. :(
Bye!!! :)
So strange! I’ve never tried that before. Thanks for sharing!
Juliana Thiels says
One more question – do you recommend using the low or high setting on the food processor for this?
High.
Juliana Thiels says
Should I let the nuts cool down before I put them in the food processor or does it not matter?
It’s safe to let them cool, but I usually put them in after a 5-10 minutes of cooling.
Dinka says
Great, thank you!