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Creamy Walnut Butter

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Description

Discover the wholesome goodness of our creamy homemade walnut butter. Packed with heart-healthy omega-3s and rich flavors, this simple-to-make delicacy has become a daily staple in our house. Perfect to pair with your favorite fruits or crackers to create satisfying and nutritious treats that are good for you. 


Ingredients

  • 2 cups raw walnuts
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla powder (or vanilla extract, adjusted to taste)
  • A pinch of Himalayan pink salt

Instructions

  1. Preheat your oven to 320°F (160°C).
  2. Spread the walnuts on a baking sheet and toast for 10 minutes. Remove from the oven and let them cool.
  3. If using a food processor: Transfer the cooled walnuts to the processor and blend until they form a creamy paste. You may need to stop occasionally to scrape down the sides.
  4. If using an immersion blender: First, grind the walnuts in a regular food processor, especially if making a larger batch. Transfer the ground nuts to a tall jar, then blend with the immersion blender, until smooth. An immersion blender is often more powerful, reducing the need to scrape down the sides as frequently. Once the walnuts are transformed into a buttery consistency, add the cinnamon, vanilla, and salt. Blend again to incorporate.
  5. Taste and adjust seasonings as necessary.
  6. Transfer the walnut butter to a glass jar and store in the refrigerator. When stored properly, it can last for several weeks.

Notes

For the blending process, I currently prefer my immersion blender (It’s called Bamix). Its power outshines any food processor I’ve used, eliminating the frequent pauses to scrape down the sides. Nevertheless, if you have a robust food processor, that will work just as effectively for making nut butter. Whichever food processor you use, make sure it can handle nut butter. I know I’ve broken a few in the past.