Homemade Nut & Seed Butter


For the past couple of years, nut butter has been the answer to most quick snacking situations in our home. Need a pick-me up? Dip some apple slices in peanut butter. Feel like having something a bit more substantial? Slab some hazelnut butter on a piece of rye and top with strawberry slices. Got a sweet tooth? Make vegan cookies using almond butter. Want dessert in 3 seconds? Fill a fresh pitted date with hazelnut butter. The combinations are endless and the result is always utterly satisfying. I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good. Our bodies need that fat and protein so we have made sure to always keep our pantry stocked up on at least one jar of nut butter.

Unfortunately, buying good quality organic brands is out of this world expensive. Also, after having tried some pretty cool mixed nut butters in Australia (Hello Macadamia, Cashew & Maple Butter!), the selection here in Sweden started to feel a bit limiting. Which brings me to today’s post. We have tried making our own nut butter a few times in the past years, but it wasn’t until a couple of weeks ago that we really got the hang of it. And since then, we haven’t been giving our food processor any rest. So after quite a few batches of homemade nut butter, we have learned some simple tricks that we wanted to share. Along with our favourite flavouring combination. Here we go! 


First of all, you only need ONE ingredient to make nut butter. Nuts. All kinds work, either on their own or mixed. You probably want to add some salt as well, but resist the urge to add water, other oils or any other liquid. By sticking to one ingredient you will get the creamiest result. You can add oil but it really isn’t needed as the point is to get the nuts to release their own oil. Water or other liquids will react with the natural oil and turn the butter more into a sticky paste. If you are allergic to nuts, you can use sunflower seeds or pumpkin seeds/pepitas instead. Both have beautiful flavours. We usually mix nuts with seeds as a way to keep the bulk cost down, seeds are much cheaper than nuts in our part of the world.

The easiest and most delicious nut butter is achieved by roasting the nuts slightly. You will get a creamier result and a nice, toasted flavour. We find 10-15 minutes on 150°C/300°F to be perfect. You can roast them longer but the longer you roast them, the more the nuts will oxidise (meaning, less healthy). You can activate the nuts instead by soaking and dehydrating them (this is the healthiest option), but it will be more difficult to get them to release their oils and achieve that creamy result (adding a bit of oil usually helps in this case).


Kitchen tool
To succeed in making nut butter you need to have a decent food processor. You are going to mix the nuts for at least 10 minutes and the nuts will get pretty sticky after a while, so your food processor will get hot. If it starts to smell a bit burnt, switch it off and let it cool down for a while before continuing. If you know that your machine isn’t all that powerful, it helps roasting the nuts a bit extra and adding them warm to the machine. We use a Magimix 3200 and it works really well. Regardless of the brand, it is worth investing in quality kitchen tools if you plan to use them a lot. A few readers have told us that they use their Vitamix blender. We haven’t tried it but trust that it works. The reason we prefer a food processor is that it has a wider base which allows the whole batch to be mixed at once, not just the nuts at the bottom. The mixing time will vary depending on the machine, the type, amount and temperature of the nuts. It takes around 10-12 minutes before it’s completely smooth and creamy in our machine but it can take up to 20 minutes in others.


Our Standard Nut & Seed Butter
Makes 2 cups

4 cups of any nuts and/or seeds, either one sort or mixed (for example 1 cup / 135 g cashew nuts, 1 cup / 135 g almonds, 1 cup / 135 g brazil nuts, 1 cup / 135 g sunflower seeds)
2-3 large pinches sea salt

Roast the nuts together with the salt at 150°C/300°F for about 10-12 minutes. Transfer the roasted nuts/seeds to a food processor. Run it on high speed for 10-20 minutes (depending on the strength of the food processor). Stop and scrape down the sides a few times. It will have a fine powder texture at first but just be patient and let the food processor do its magic. The nut butter is ready when it is all smooth, creamy and runny. Taste and add more salt if needed. If you prefer it a bit crunchy, you can add some chopped nuts at this point. Transfer to clean glass jars. Lasts for a few weeks in the fridge.

Cashew, Maple & Turmeric Butter
Makes 1 cup
This is amazingly tasting flavored nut butter is  probably our favorite thing ever to put on top of a sandwich or as a sweet dip for crunchy vegetables.

1 cup standard nut butter (preferably using half cashew nuts, half sunflower seeds)
1-2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1-2 tbsp maple syrup

Follow the instructions above for making the nut butter, or use store bought.
Add the rest of the ingredients towards the end of the mixing process, when the nut butter is completely smooth. Stir everything together by hand or give it a quick mix in the food processor. The spices and maple syrup will react with the nut butter making it slightly less creamy which is why you don’t want to stir it around too much. Store in a glass jar in the fridge.

Other uses for nut butter
Here are a few other ways you can use nut butter:

• Add a spoonful on top of your breakfast porridge or yogurt.
• Add a dollop in smoothies for extra richness.
• Use it in salad dressings (like in the No-Noodle Pad Thai in Green Kitchen Travels)
• As a filling in croissants or cinnamon buns.
• Use them in bars (we’ve got a beautiful new recipe that we plan to post in just a few days!)


PS! We have just released a new update of our Green Kitchen App. Not only have we included smart timers with full support for the Apple Watch, but we have also translated all the 124 recipes in the app to three new languages – Spanish, French and Italian. You can find the language switcher inside the settings menu of the app. This update is available without any extra cost.


  • Jess Feldish
    I am so impatiently waiting for this series to start! I have this vision of making and freezing my own beans, bread, and other staples that I don't know that I need and creating this incredible cheap and healthy kitchen. +1 support this series. Alternatively, do you have any good places to start looking in the meantime? Your photos and recipes are just always so gorgeous.
  • jani
    Hi! I would like to know if I add stevia to the nut butters: is it better a liquid one or powder? and when should I add it? together with the nuts or when its already finished and mix it with a spoon. Could you help me with this? Thank you!
  • Finally got round to making this nut butter, and it's so good! The taste is yummy and the fun of seeing your nuts slowly transforming into butter is a great joy. Thanks for this recipe :)
  • MC
    Loved the idea and just made it! Amazing! How long do you think it will last for if stored in fridge? Thanks!!
  • Ida
    Hi guys!! I just bought your books!I cant wait to start cooking all the great recipes you have there! :) I have a question: could you recommend a good (and not too expensive) food processor? Thanks!!
  • Maya
    Wow. So this took absolute ages to make, even though my food processor is pretty decent. The result was lovely though. I added almond, cashew and pumpkin seeds, but I think I put in a bit too much salt. I mixed one batch with vanilla, agave and cinnamon, another with agave and cocoa. The result is delicious, but the trouble is indeed that the texture gets very sticky and thick if you mix in things. I added a little oil to loosen it again but need to use a flavourless one next time as now my nut butter tastes slightly of oil. I'm gonna try to make cookies out of them.
  • Line
    It looks absolutely divine! I tried making sunflower seed-butter (in my Magimix) but it just didn't wa nt to turn into that runny, creamy consistency! I let the machine run for at least 15-20 minutes (And scraped down the sides now and then) but it just staid really thick and sticky. What could I be doing wrong? (I toasted the seeds before blending)
  • mariam
    I know you guys said any added oils aren't necessary, but for the spiced version I found that adding a few tablespoons of coconut oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.
  • Wow the illustrations for this post are so helpful! I never would have thought to keep blending for so long ...
  • Jani
    Hi! I would love to make my own Nut Butters, I´m doing a research to know which food processor is the best. Is the magimix equal to Cuisinart? Which model should I buy? Thanks a lot!!
  • My last nut butter was mint and chocolate flavoured! Yours looks amazing, I'm going to try it tomorrow!
  • Alicia
    I have just made the Cashew, Maple & Turmeric Butter and it is delicious! Thanks for the recipe.
  • Stef
    FYI Pinterest is blocking me from pinning this as it is classed as spam... sigh. I shall just bookmark instead! :)
  • Wilma
    Hej! Jag är student och alla mina pengar går åt till min hyra och mat haha ☺️ Men vet ni något matberedare/mixer som inte kostar hela mitt studiebidrag MEN som ändå är bra?? Skulle VERKLIGEN vilja göra eget nötsmör!
    • Linnea
      Köp på blocket. Då kan du få tag på en riktigt bra maskin till rimlig peng. Eller tag förra årets modell. Jag anv bosch mcm4250 den fungerar utmärkt, den har dessutom sjunkit i pris så du får nog en helt ny från butik för strax över 1000lappen.
  • Madeleine
    Love that you can do these things at home! I did the nutbutter myself and it was delicious!
  • Am totally addicted to nut butter at the moment - really is the perfect snack! :)
  • There's really no end to what you can do with nut butters! I prefer using the Vitamix though you have to be careful not to overheat it. I've used the food processor at times but I dislike the slight graininess that's left even after a long time blending.
  • Sande
    Wow, just found your amazing blog and cannot wait to try the nut butters. Does anyone have suggestions of where to purchase good nuts online? Many thanks!
  • Oh how I love nut butter! I honestly eat it with a spoon sometimes it's so delicious! I need to try this maple spiced version you guys have, it looks beyond delicious! One of my favourite combinations is so simple, just some almonds, cashews, and macadamias and I'm in heaven. Will add the turmeric, cinnamon, and ginger next time!
  • I always wanted to try nut butters... maybe i'll give it a go :D -Emily Kwok http://www.monodays.blogspot.com
  • Suzanne
    Wow, sounds absolutely delicious. I normally just put 250g each of Almonds, Brazil nuts + Cashews in my Thermomix + blitz for a couple of minutes to make ABC spread. It does it very easily, though not quietly! We eat loads of it, especially delicious on buckweat toast + I also use it in this brownie recipe - http://www.quirkycooking.com.au/2010/09/nut-butter-chocolate-swirl-brownies/ I'll have to try adding the extra flavours / seeds. Thanks so much for sharing.
  • leila
    Thanks to your post, I just made my first outspread ever. Super excited! Thanks for the inspiration and tips!
  • I must start doing this! it looks so much better than store bought! Plus, I love the idea of adding spices :)
  • Renae
    I just made this and it is delicious. I am planning to make the bars tomorrow. Delicous.
  • Hanna
    Wow, Thank you for this! I did not roast the nuts maybe that is why it took slightly longer with the processor. However, it was so tasty!! I used it like nutella as a bread spread. Thought about adding some honey to make it more delicious for my little ones :) Thank you
  • Great idea! Similar to what we are doing with tahini and humus: just add whatever spices and/or herbs you feel like for unlimited flavors and colors!
  • such a great post!! thank you for all these interesting information!! I will definetely try the Cashew Maple Turmeric Butter!! well done :)
  • Cari
    My nut butter never seems to get creamy. It tastes great but it doesn't stick together. I have a Cuisinart Pro. Any tips would be so appreciated. Thank you!
    • Françoise Tremblay
      You have to keep going !! after a longer time of running the oil will start to come out and bind everything :)
  • Laura
    This is a great article, I will most definitely try to incorporate spices to my nutbutters additional to cinnamon ;) One problem I still got, is that when making hazelnut butter it always turns out crumbly instead of smooth... Any tipps to avoid that?
    • Sue
      Walk away from the processor!!
  • It is so healthy and wonderful taste to eat and thanks for sharing this.

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