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Nut or seed butter is a staple in most American households. I love how creative brands are getting with flavors, and multiple nuts in a single spread as well as the variety now available. Yet I don’t love how most commercially sold nut butter contains additives, preservatives or sweeteners. They just aren’t needed! My healthy nut butter recipe is just nuts, with the option to add a small amount of oil if needed.
What's in this post
Below, I’ll show you how to make nut butter using a food processor. This is a simple way to add healthy fat to snacks, meals and smoothies. This healthy fat keeps you full longer and provides the nutrients your body needs to thrive. Plus, you can jazz this recipe up in so many ways to make it sweet or savory and just the way you like it.
3 Healthy Nut Butter Recipes
While you can use the same exact recipe using about any nut or you could imagine, I’m highlighting the three I use most and breaking down the difference in the final product.
Almond Butter
Use raw almonds to create a creamy protein-packed butter that you can use on apples, toast and oatmeal. The dry, earthy taste can be upgraded with maple syrup and salt if you don’t like the natural taste. Final result is slightly gritty and has a dry flavor.
Cashew Butter
This is my favorite nut butter because it’s super creamy and mild in flavor. You can add it to most recipes without altering the flavor and still adding valuable plant-based protein. The final result is super smooth and mild flavored.
Sunflower Seed Butter
Yes, this is technically a seed butter (and not a nut butter). Yet I wanted to include it here for those with kids. This is the most kid-friendly option AND the most comparable to peanut butter due to the texture and taste. Use raw sunflower seeds to get the most nutrients into your final product. And add salt as needed. The final result is very similar to peanut butter (my kids have been fooled many times!).
How to Make Nut Butter
- Place raw, unsalted nuts in a food processor or blender. You want to use raw for ease of blending. You can always add a pinch of salt at the end.
- Pulse to finely chop them into a fine powder.
- Crank up the speed for 1-2 minutes, stopping to scrape the sides of the bowl or jar. Allow the motor to cool down as needed.
- Repeat this process as needed until the nut or seed butter is creamy. You can add a bit of oil (avocado or olive) if after a few minutes you aren’t starting to see butter form.
I have to be honest: It’s hard to go back to store-bought brands after you’ve made your own; it’s insanely good! Customize the flavors and turn these nut butters into seasonal delights, your go-to toast topper or put them in fancy jars and gift them to friends and family.
Answering Your Nut Butter Questions
It depends. Store-bought nut butter often contains added sweetener, fillers, preservatives or cheap oils. My homemade recipe is literally just nuts or olive oil if you want it, so no weird additives or chemicals. If you want a sweet version, add in some maple syrup or a date.
Yes! My recipe is literally just nuts or seeds. That’s it! Depending on which one you use (raw, not salted), nut butter contains healthy fat, protein, fiber, potassium and more. Add in hemp seeds for some super-healthy omega-3s or walnuts for a boost to your brain.
Yes! While the taste will obviously change depending on which nut or seed butter you use, you can swap in almond, sunflower and more in all different kinds of recipes.
Consuming nuts gives your body phytochemicals to fight against various forms of cancer. Regular consumption can also help protect the body against diabetes and heart disease. Using my plant-based spread recipe below is an enjoyable way to eat nuts.
November 9-13, 2026
Jen’s Free Soup Challenge
I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
Flavor Variations
Sweet: For a sweetened butter, add in 1 date, 1 tablespoon of maple syrup or 1 tablespoon of honey to your 2 cups of nuts. 1 tsp Cinnamon or pumpkin pie spice seasoning are great additions to sweetened butters. 1 tsp vanilla extract (or scraping out a vanilla stick) adds depth as well.
Savory: For a savory taste, add 1 tsp tamari and 1 tsp chili powder. This makes a great dip for veggies or sandwiches.
Earthy: Toasting the nuts before blending them can also add a different (and delicious) flavor.
Decadent: Dark chocolate turns your butter into a dessert spread (hello, Nutella!). Roughly chop up the chocolate before adding to help your blender/food processor a bit.
How to Use Nut Butter
There are so many uses for healthy nut butter outside of sandwiches, though I love good almond butter and jelly on homemade bread! Adding 1 tablespoon of nut/seed butter in a smoothie gives it a good boost of healthy fat and a yummy nutty flavor.
Using it as a dip for veggies gives you an easy as well as filling snack. Serve it next to my Classic Homemade Hummus on a snack board and watch it fly off the platter. Add it to the sauce in stir fry, veggie bowl or wrap; it can be used in so many ways!
Recipes Using Nut Butter
I love using nut butter as a healthy fat in smoothies, baking, and sauces. Here are a few recipes for you to try:
- Banana chocolate protein shake
- Almond butter sauce
- Chocolate covered banana bites
- Almond butter smoothie
- Rice krispie treats
- Homemade granola bars
- Apple ‘donuts’
- Overnight oats
- Almond butter n’ jam muffins
- Caramel apple dip
While I add a specific nut butter in these recipes (typically almond or cashew), swap it out with whichever one you prefer. Will you please rate + review this once you make it? I want to hear how you used it!
Recipe Card
Homemade Nut Butter
Ingredients
- 2 cups raw nuts halves or pieces
- 2 tbsp avocado oil optional
- ⅛ teaspoon sea salt, unrefined optional
Instructions
- Place the nuts in a high-speed blender or a food processor fitted with the chopping blade and pulse until finely chopped.
- Blend continuously for 1 to 2 minutes, stopping to scrape down the sides and let the motor rest as needed. Repeat until the nut butter is creamy, adding a little oil if needed to help it blend.
- Add the salt, if using, and pulse to combine.
- Transfer to a jar with a tight-fitting lid. Store in a cool, dry place for up to 2 weeks, or refrigerate for longer storage. Bring to room temperature for easier spreading.
Recipe Notes
- Blender Tip: A high-speed blender or food processor both work. The nuts release their own oil as they blend, so keep blending and scraping; they go from crumbly to a thick paste before turning creamy.
- Nut Swaps: Any nuts or seeds work, such as cashews, almonds, pecans, walnuts, macadamias or sunflower seeds. You can also mix them, like half pecans and half hemp seeds.
- Flavor Ideas: For a sweet nut butter, blend in a little honey, maple syrup or a date at the end. For savory, add chili powder, turmeric or your favorite spice blend.
- Storing: Store the nut butter in an airtight jar in the fridge for up to 1 month. Stir in any oil that separates, and let it sit at room temperature for a few minutes to soften.
Nutrition
Serving: 1 tbsp | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Sodium: 1 mg | Potassium: 63 mg | Sugar: 1 g | Vitamin A: 1 IU | Calcium: 24 mg | Iron: 1 mg
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I made the almond nut butters and boy is it strong. I roasted them as well. Is it better to soak the nuts (whatever one you choose) before you make the nut butters? Thanks Jen!
Roasting deepen the flavor, which it sounds like was a bit extra. Soaking will help but you have to make sure to let them completely dry again before making nut butter. You can also use seasonings like salt and maple syrup to counteract the bitterness with the version you just made. I’m so glad you gave it a go and are determined to find a version that works for you. I think you’ll be there very soon.