2 Sep 2013

WALNUT BUTTER


My next recipe is going to require walnut butter as an ingredient, so I figured I'd better give ya'll the directions to make it - although there aren't many. You basically just throw a bunch of walnuts into a food processor and watch them turn into creamy, delicious, super healthy walnut butter. What up, simplicity. 


walnut butter

2-4 cups raw walnuts (depending how much you want to end up with) 
Pinch of salt (optional) 

You can soak the walnuts for 6 hours and then dehydrate them, or use them as is. Put them all in your food processor and process until they become powder. Stop and add a bit of salt if you like. Keep processing until it forms a ball. Stop and spread the mixture back to the bottom of the food processor. Keep processing until you get a creamy butter. Store in glass jars in the fridge for up to about 4 weeks.  

13 comments:

Alison @ Daily Moves and Grooves said...

Ooo I've never seen a walnut butter recipe before! I'd be curious to try it out :) I'm just wondering--is it quite bitter or no?

Emily von Euw said...

Not to me :) Honestly I could eat the whole jar ><
If you make it and find that it IS bitter, add some dates to the blender! x

Emily von Euw said...

food processor*

Anonymous said...

Do you think this would work in a highspeed blender as well, Emily?

Lisa said...

How long did you process the walnuts in your food processor? I just tried it with hazelnuts and a few walnuts and it didn't really got buttery - I tried it for about 15 minutes :(

Emily von Euw said...

Hey! Some nuts and seeds work better than others, probably due to the fat content? I have also tried making raw hazelnut butter and I had to add extra oil, which is not what I wanted. Good idea throwing in some walnuts; I think you could try doing a half and half blend and that could work.

Emily von Euw said...

Yep :)

Lisa said...

It worked - thanks ;)

Anonymous said...

My experience with trying to make this sort of thing in a blender is that it gets thrown immediately out to the sides, as blenders are designed for semi-liquid ingredients. It can be done, but it involves a lot of pauses to push the material back down into the blades.

I recently bought a decent food processor for making hommus, but instead I have been making far more nut butters, as they are so amazingly delicious!

Anonymous said...

You could also use small quantities of macadamia or brazil nuts, as they have amazingly high fat content - 75% and 67% going by the numbers in this article:
http://www.mayoclinic.com/health/nuts/HB00085/NSECTIONGROUP=2

Anonymous said...

Adding a little raw extra virgin olive oil does the trick. I just read the ingresients in the supermarket and copied it for makiing it myself

Anonymous said...

How would one preserve this to give away as Christmas gifts? I bought the raw walnut/cashew mix spread at the store and OMG, I could eat the entire jar but it's $12 for an 8 oz jar so that helps me from eating too quickly.

Liz said...

I have tried this twice and none of all the recipes tell you how difficult this process can be. Ive used three different processors including Ninja, they all immediately throw the mixture to tye sides and you have to stop it every 5 seconds. I kept at it for 45 minutes and still ended up with nothing i would equate to walnut butter ive had before. After a night of soaking, hours of drying, and many dirty dishes later (and a burnt motor on my older processor) i have to call it quits.