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.


  • Nora
    Hi! Im planning on buying a new food processor. Why did you choose magimix 3200 instead of magimix 5200?
  • Marion
    Hi guys, love your blog and beautiful recipes! I'm about to buy a Magimix and noticed you're using the 3200 model. Do you ever wished you'd gone for one of the bigger models? BR Marion
    • Hi Marion, well spotted! We have actually managed fine with this size. It's of course always nice to have a larger one but it also takes up more space on the kitchen counter and we have already squeezed too much in so we don't regret it. If we sometimes need to do massive portions of hummus or nut butter, we simply make two batches. /David
  • Annabelle
    I made my first almond butter last night, and it is very sticky/pasty. I roasted first and added some salt, coconut oil, and coconut sugar at the end. Any advice?
  • safina
    Hi, what is the best way to mix nut butter with plant based milk ( like almond or soy milk), so I can make my overnight oatmeal/chia seeds breakfast? I would like to know the best way to incorporate the butter into the mix without losing its healthy fats. I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk). there is another way of pouring hot milk over the butter and stir well. Will nut butters lose some of its healthy fats when heated? Thank you! I hope to hear from you!
  • Hi, thanks for sharing this recipe, it looks awesome! I was wondering how long can you store homemade nut butter? Also, does it have to be in the fridge? Thank you :)
  • Lucy
    I made this on Monday night - my boyfriend and I stood transfixed, staring at the magimix while it did it's magic. We were both CONVINCED that it wouldn't advance past breadcrumb stage and then suddenly a cricket ball sized lump of nut butter formed and slowly broke down into a super smooth cashew butter that is absolutely delicious! it took about 12 minutes from start to finish to get the perfect consistency and we toasted the nuts for about 10 minutes beforehand too. We added some fresh vanilla seeds for a bit of extra yum and now we're literally fighting over who gets to lick the knife :)
  • urooj
    hi :)...im a huge fan! of both your creations and nut butters. Here in Pakistan there isnt much varity of nut butters and what is available is quite expensive. So i tried making my own useing your method. The texture was creamy perfect but the taste was extreamly bitter. So i added some honey. Now its a big clump of slightly sweet bitter peanut butter. Nuts are expensive here too so i dont want to chuck it out. Please tell me how i can make it less bitter. Thanks!
  • Neha
    Hi.. I tried nut butter at home.. but tired out very dry and doughy.. so demotivated coz I expected something like your pics.. What do you think may be issue.. If it helps I tried very less quantity and added cocoa powder honey coconut oil to it.. plz helpp
    • You just need nuts. If you add other ingredients the oils won't work so well at making a smooth butter. You need to be patient. It sometimes feels like you have a sticky butter but it will become smooth in a while. I use a Vitamix for mine. Keep trying😀
  • celeste
    I have made various nut butters in my Vitamix. Love it! Please can you tell me how long will the nut butters last in the fridge? I made pumpkinseed butter on July 21. There is still a small jar left. Is it still good? Or do I need to taste it and smell it to see if it has gone rancid? Thank you!

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