Walnut Butter (Quick, Easy 2-Ingredient Recipe) - Heavenly Home Cooking (2024)

FAQs

What is walnut butter made of? ›

Add toasted walnuts to a food processor and blend until smooth and runny. It will clump together at first but should turn smooth within a few minutes. Keep blending until the walnut butter is thin and drippy, not like a thick peanut butter. Transfer to a jar and let the walnut butter cool, then store in the fridge.

Yes, walnuts are naturally more bitter than other nuts, so yes, this walnut butter will be a little bitter on its own. You can use it as-is for adding to recipes, or add sweetener/additional ingredients listed in the recipe below.

"Of all the nut butters, walnut butter has the most omega-3 fatty acids," Andrea says. The healthful fat ratio helps lower LDL cholesterol, increase HDL cholesterol, and reduce inflammation. The hitch: Walnut butter is lower in protein and fiber than other nut butters.

It's best to consume homemade nut butter within 1 to 2 weeks if stored in the refrigerator. For longer storage, consider freezing in smaller portions and thawing as needed. Natural nut butters made with just nuts and possibly a little salt have a shorter shelf life due to the absence of preservatives.

A commercial nut butter, once opened, will keep in your pantry for two to three months, according to the USDA, and most big brands encourage room-temperature storage. Plus, it stays spreadable that way. But it'll last at least twice as long if kept in the fridge, writes Dana Gunders in The Waste-Free Kitchen Handbook.

Since homemade nut butter doesn't have added preservatives like most store-bought nut butters it can go rancid more quickly. The key is to limit your home made nut butter to light, heat and air, preferably keeping it refrigerated or even frozen.

Do you have to refrigerate nut butters after opening? Storing our butters in the fridge will prolong their quality, but it makes them hard to spread. Unrefrigerated, they will harden over time due to the naturally occurring oil. We suggest storing in a cool dark place for easiest use.

Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.

Is it OK to eat nut butter every day? ›

Yes, it's OK to eat peanut butter every day (in moderation), says Largeman-Roth. That means sticking to the recommended serving size of two tablespoons, or close to that amount.

Food processors fitted with a multipurpose or S blade are the best option for making homemade peanut butter. Both large capacity and mini food processors/choppers can help you create your own nut butters, but you may need to adjust the recipe based on the size of your appliance.

So while the guidance tells us to refrigerate natural nut butters to prevent them from going rancid, keep in mind what Sanchez said ― rancid oil will taste bad, but it won't make you sick. So if you're aiming for a smoother, more spreadable texture, you can keep your natural nut butter in a cool, dry pantry.

Walnut butter is one of the most versatile and delicious spreads you can make. It goes great on toast or an apple and can easily be added for extra flavor, texture and nutrition to any smoothie.

Walnut butter is chock-full of omega-3 fatty acids, which are super important towards healthy brain and heart function. Plus, they're great for reducing overall inflammation in your body. On the other hand, almond butter is a great source of protein, vitamin E, and fiber… It's hard to go wrong with either one here.

Taste: Earthy and buttery, with a strong tannic, bitter flavor. Walnut butter is thick and a little drier, so it can be difficult to use as a spread by itself. Uses: Pair with sweet flavors, like chocolate or cinnamon, to balance out the strong taste.

Walnut Butter: Best for Heart Health

Walnuts are the only tree nut that are an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid.