Homemade Walnut Butter Recipe—Nature’s “Healthiest Nut”

This delicious walnut butter recipe rocks nature’s “healthiest nut”—omega-3s, antioxidants, polyphenols!

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There’s something pretty awesome about making your own nut butter—homemade, certified organic, additive-free. And while almond butter and peanut butter usually get all the attention, walnut butter is an underrated gem.

It’s been called “the healthiest nut”—and for good reason.

In fact one of our world’s leading doctors said that “Walnuts seem to take the lead as the healthiest nut. They contain some of the highest antioxidant and omega-3 levels, and are the only nuts known to significantly improve artery function.”

He also said that “People who ate more than three servings of walnuts per week appeared to cut their risk of dying from cancer in half.”

In half?

Not a bad stat.

Nothing hard about powering walnuts a few times a week.

However, if you don’t like them—and one of my family members doesn’t—you just slip them into various delectable recipes. Like this walnut butter, for instance, that can disappear into tons of foods—dressings, dips, cookies, pesto, vegan smoothie recipes, yogurt, hors d’oeuvres.

The good news is you probably wouldn’t even be reading this if you didn’t like walnuts.

Homemade Walnut Butter Recipe

What You’ll Love About This Recipe

• Simple & Pure – Just one main ingredient: walnuts. No oils, fillers, or preservatives.
• Nutrient-Dense – A powerhouse of omega-3s, antioxidants, and plant-based protein in every spoonful.
• Rich Flavor – Naturally earthy, slightly sweet, and incredibly satisfying.
• Versatile – Spread it on toast, stir into oatmeal, blend into smoothies, or use in baked goods.
• Better Than Store-Bought – Fresher, creamier, and more affordable when made at home.
• Quick & Easy – Ready in less than 15 minutes with just a food processor.

Here’s what you’ll need (recipe cared below):

Equipment

1. Food processor (or powerful blender)
2. Baking sheet (optional, for roasting)
3. Spatula
4. Measuring cups & spoons
5. Glass jar
6. Oven (if roasting)

Walnut Butter Benefits – Why the “Healthiest Nut”

Rich in Omega-3s – Walnuts are the best nut source of plant-based alpha-linolenic acid (ALA), an essential fatty acid linked to heart health, brain health, and reduced inflammation.

Antioxidant Powerhouse – They provide polyphenols and vitamin E, which help fight oxidative stress and protect cells.

Supports Brain Function – Research has associated regular walnut consumption with better cognition, improved artery function, reduced risk of cancer, and a longer life.

Heart-Healthy – Walnuts improve cholesterol, circulation, and curb the risk of cardiovascular disease.

Protein & Minerals – A good source of plant-based protein, magnesium, copper, and manganese—a powerhouse bundle for vitality.

Satiety & Weight – The combo of protein, fiber, and healthy fats in walnut butter keep you fuller longer and can curb weight gain.

Ingredients

• 4 cups walnuts (raw or roasted)
• ½ tsp pink salt.
• 1-2 tsp maple syrup (or stevia, optional for sweetness)
• 1/2 tsp cinnamon (optional)

FAQ

Is walnut butter better than peanut or almond butter?
As mentioned before, they’re considered to be the healthiest nut. They pack exceptionally high omega-3 (ALA) and antioxidants, which most other nuts lack in significant amounts.

Does walnut butter taste bitter?
Raw walnuts can have a slight bitterness due to tannins in the skin. Toasting them lightly before blending brings out a sweeter, nuttier flavor and helps balance the bitterness. However I personally make them raw to retain the nutrients.

Do I need to add oil to make walnut butter?
Not necessarily. Walnuts are naturally rich in healthy fats, which release as they blend into a butter.

How long does homemade walnut butter last?
Stored in an airtight jar in the refrigerator, it will keep for up over a month. Stir before use if natural oils separate on top.

Can I make it crunchy instead of smooth?
Yes, simply reserve a small handful of chopped walnuts and stir them in after blending to create a crunchy version.

Instructions

Toast the Walnuts (optional): Preheat the oven to 350°F (175°C). Spread walnuts evenly on a baking sheet and toast for 8–10 minutes, until fragrant. Let cool slightly.

Process the Walnuts: Add walnuts to a food processor. Blend for 8–12 minutes, pausing occasionally to scrape down the sides. The mixture will go from coarse crumbs → clumpy paste → smooth, creamy butter.

Adjust Flavor: Once creamy, add a pinch of sea salt, cinnamon, and a splash of maple syrup if desired. Blend again until fully incorporated.

Store: Transfer walnut butter into a clean glass jar. Store in the refrigerator, stirring before use if oils separate.

Trouble Shooting Tips

My walnut butter is too dry or crumbly.
Keep processing! Walnuts release their natural oils slowly. Depending on your food processor, it can take 8–12 minutes of blending (with breaks to scrape down the sides) to reach creaminess.

It tastes too bitter.
Lightly toast the walnuts before blending. This reduces tannins in the skins and enhances their natural sweetness. You can also add a drizzle of maple syrup or a pinch of cinnamon for balance.

It’s too runny.
Walnut butter is naturally a bit thinner than almond or peanut butter due to its higher oil content. For a thicker texture, mix in a spoonful of chia seeds, flax meal, or refrigerate before serving.

Oil is separating on top.
This is completely normal with natural nut butters. Just stir before using, or store the jar upside down to help redistribute the oils.

My food processor is overheating.
Give it short breaks between blending rounds. The walnuts will still transform into butter—you just need patience if your machine isn’t high-powered. You can add a pinch of filtered water if necessary.

Keep Reading . . .

Vegan Almond Butter Smoothie

Peanut Butter Banana Smoothie

Homemade Peanut Butter Recipe

Himalayan Tartary Buckwheat Bread

Optimized Vegan Diet Plan

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