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Homemade Walnut Butter Recipe

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4 from 9 reviews

This Homemade Walnut Butter recipe delivers a creamy, rich, and naturally flavorful nut butter made from simple ingredients. The process involves soaking to sprout, drying, optional roasting to enhance flavor and oil release, then blending the walnuts into a smooth, spreadable butter. Perfect for a wholesome snack or ingredient in recipes, this walnut butter is free from additives and easily customized with optional salt or oils.

Ingredients

Ingredients

  • 3 cups walnuts
  • Salt (optional)
  • Optional: 1-2 tablespoons mild oil (coconut oil, avocado oil, or mild olive oil) if needed for smoother consistency

Instructions

  1. Soak the walnuts: Place 3 cups of walnuts in a bowl and cover with water. Let them soak overnight to sprout and soften. In the morning, drain the water and rinse the nuts thoroughly.
  2. Dry the walnuts: Pat the soaked walnuts dry with a clean kitchen towel. Spread them evenly on a baking tray and dry them in the oven at 350ºF (180ºC) for 15-20 minutes until they are dry, lightly toasted, fragrant, and slightly darker in color. Allow them to cool for several minutes. Alternatively, for a raw version, use a dehydrator at 104ºF (40ºC) for up to 24 hours, checking periodically to ensure they are completely dry.
  3. Roast the walnuts (optional but recommended): To enhance flavor and help extract natural oils, spread the walnuts in a single layer on a baking tray and roast in a preheated oven at 325ºF (165ºC) for 8-10 minutes until fragrant and slightly darker. Let them cool until just slightly warm to prevent overheating your processor blades.
  4. Process the walnut butter: Transfer the walnuts to a food processor (preferred) or blender and blend until you achieve your desired consistency. This may take 3 to 15 minutes. Stop every two minutes to scrape down the sides and give the machine a break. The nuts will break down from crumb-like texture to a thick paste and finally a soft, silky smooth butter. If the mixture won’t smooth out (especially with raw nuts), add 1-2 tablespoons of mild oil to help.
  5. Add seasoning or extras (optional): Pulse in salt or any additional add-ins as desired, or keep plain.
  6. Store the walnut butter: Transfer to an airtight glass jar and refrigerate for 6-8 weeks. Use a clean utensil to scoop it out and stir if oil separates. For extended storage, freeze in a freezer-safe container or portion in ice cube trays for up to 4 months.

Notes

  • Soaking and drying nuts helps improve digestibility and texture.
  • Roasting enhances flavor and natural oil release but can be omitted for a raw option.
  • Adding mild oil helps achieve smoother butter if your food processor struggles.
  • Keep the machine cool by taking breaks to avoid overheating and blade damage.
  • Use clean utensils every time to prevent contamination and extend shelf life.
  • Oil separation is normal; just stir before use.
  • Adding sweeteners or other mix-ins reduces shelf life, so consume sooner.

Find it online: https://recipeplenty.com/homemade-walnut-butter-recipe/