Create Your Own Nut Butter

We all love a good nut butter. I, for one, am addicted to Peanut Butter – to the point where I literally cannot have it in the house. Seriously. It’s bad – because, have you ever tried carrots and peanut butter? Yeah – I’m that person that tries to find healthy combos but really it’s just a vehicle for Peanut Butter.

ANYWAYS. I am a huge advocate of trying to make your own of everything – if possible. I don’t remember the last time I bought a jar of nut butter, a loaf of bread, or granola. It’s cheaper, more sustainable, and I can control what it tastes like + what ingredients are in it. When I started making my own nut butter – I didn’t realize how easy it was!

When making your own nut butter, here are some simple tips I would suggest following:

  1. Use raw nuts – if you have to use pre-roasted, that’s OK but your butter won’t be as creamy, and will have a bit of a roasty toasty taste. I sometimes will use a mix if I need to get rid of the nuts, and that is usually fine.
  2. You don’t have to choose one nut! I love mixing almonds and cashews + other random nuts I throw in there. It’s super yummy and increases the nutritional value of the nuts.
  3. Use DRY additions to your nut butters. I used to use maple syrup, and it made my nut butters much less creamy. I would go for either sugar free – or use a brown or coconut sugar for sweetener if you’re going for a more decadent butter. Also – make sure your blender / food processor is dry.
  4. Seeds – if you are adding chia seeds – don’t over use. Chia seeds are a thickening agent – and overnight will thicken up your nut butter which may reduce creamy-ness. I never use more than a tsp or so.
  5. The food processor I use: Cuisine-art Food Processor.


  • 3 cups of raw nut of choice – or mix of nuts (In this recipe I used a mix of almonds and cashews).
  • Flavor Additions:
    • salt
    • sugar (brown or coconut)
    • seeds
  • Spices & Herbs – in this recipe I used:
    • Just over 1 teaspoon of chia seeds
    • 1.5 TBSP coconut sugar
    • 1 pinch of sea salt
    • 1.5 TBSP of Chinese cinnamon

Recipe Instructions

Preheat the oven to 350 Degrees F and Line a baking sheet with parchment paper. Once preheated, spread your nuts out on your baking sheet in an even layer, and bake for anywhere from 8-14 minutes. Keep an eye on your nuts – they will start to become fragrant and release oils. You want to be able to see the oils on the nuts before you take them out – be careful not to burn! If you want a more toasty flavor – you can wait until they brown after releasing oils.

Once your nuts are done, transfer (careful they are super hot!) to your food processor or blender. Begin blending. Once the nut powder rises to the top of the blender / food processor, you want to take a spatula and push down the sides. Keep blending, and pushing the sides down until your nut butter forms into a ball. The ball will go around for a while – patience is key here. If you wait long enough, your ball will turn very quickly into a super creamy nut butter. Once it is at the consistency you prefer (I like mine super creamy – I blend for about 12 minutes) Add your flavors and seasonings. Blend for a couple more minutes until well combines. Transfer to air tight sealed jar. This keeps for about 5 days on the counter, and 1 month in the refrigerator. I will often freeze mine if I don’t finish in a month (I have never not finished a jar of this in a month…it tastes like straight cookie dough…).