Nut Butter Recipes

This is your one-stop guide to making nut butter at home. This is so simple, often only requiring one (or two) ingredients, and can be made in under 30 minutes.

I start with organic raw almonds. After that, I add a few Walnuts to get omega-3s. Hazelnuts and pecans are delicious on their own. There are so many different nuts!

Or go for seeds. Sunflower seeds make amazing butter, too. Below are links to a few recipes.

Use a high-speed blender or food processor to create a delicious, creamy nut butter.

Only one ingredient! No sweetener, no oil or water. Adding elements such as oil, maple syrup, or water can disrupt the texture of the cream.

Making your nut butter allows you to customize your blends, add fun ingredients, and control the salt content. You can also save money. It’s so awesome. Below is the recipe; you can find my favorite recipes for nut butter.


Basic Butter

  • Three cups raw nuts (or sprouted nuts) (my favorite = almonds, cashews, walnuts, pecans, and hazelnuts. Organic unpasteurized is best).

ADD-INS Optional

  • Use sea salt to your taste (1/2 teaspoon as written in the original recipe)
  • Vanilla extract (to taste)
  • Hemp seeds
  • Flax seeds
  • Chia seeds
  • Coconut Butter
  • Chocolate


  • Preheat oven to 350 degrees F. (176 C). Add raw nuts to the baking sheet. Sprouting nuts will reduce the time required to roast them. They can be burned for 5-8 minutes at 325 F (162 C) if they are already sprouted. Roast raw nuts between 8-12 minutes or until fragrant and golden brown. The following is a list of the most recent and relevant news about Cashews, almonds, and peanuts, which are the only nuts that I think taste good when they’re raw.
  • When roasting hazelnuts, remove them from the oven when they are toasted. Transfer to a dish towel. The skins can be removed by rubbing the hazelnuts together with the towel (see photo). It is best to remove most of the skins (not all).
  • Add the roasted nuts to a processor or blender. Blend/mix until you get a creamy butter. Nuts should be processed from whole to meal, clumps to creamy nut butter. Be patient, as this can take 10-12 minutes or longer. Scrape sides as necessary.
  • Add salt or other ingredients to taste once the mixture is creamy. Transfer to a clean container or jar and store in the fridge for up to three weeks (or longer).
  • Other variations include: Cinnamon Raisin Peanut butter, Cinnamon Hazelnut butter, Almond Joy butter, and Super seedy Sunflower spread!

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