Vegan Walnut Pecan Butter
A creamy homemade nut butter combining roasted walnuts and pecans with freeze-dried banana, cinnamon, and crunchy cacao nibs. The toasted nuts provide deep, rich flavor while the banana adds natural sweetness and the nibs contribute texture and subtle chocolate notes. Perfect for spreading on toast, swirling into yogurt, or eating by the spoonful as an indulgent snack. This version balances smooth creaminess with intentional texture from reserved walnut pieces, making it more interesting than standard nut butters.
Ingredients
- 2 ¼ cup raw walnutsraw almonds1:1nuttycreamy
strong
- 1 cup raw pecansraw cashews1:1butterymild
strong
- ¾ cup freeze-dried bananasfreeze-dried strawberries1:1fruitytangy
moderate
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean powdervanilla extract0.25 tsp powder = 3-4 drops extract
- ¼ teaspoon kosher salt
- ¼ cup cacao nibsdark chocolate chips1:1sweeterless crunchy
moderate
Instructions
- 1
Preheat oven to 350°F.
- 2
Spread walnuts and pecans on a lined baking sheet and bake for 8-10 minutes until fragrant and lightly toasted. Cool for a few minutes.
- 3
Set aside 1/4 cup toasted walnuts.
- 4
Add remaining nuts to food processor or blender and process for 3-6 minutes, scraping sides as needed, until smooth and creamy.
- 5
Add freeze-dried bananas, cinnamon, vanilla bean powder, and salt. Process to incorporate and taste, adjusting seasonings as desired.
- 6
Add reserved toasted walnuts and cacao nibs. Pulse a few times until combined and walnuts are broken into small pieces.
- 7
Transfer to glass jars and refrigerate.
Tips
For raw nut butter, skip toasting. Processing time will be longer and require more frequent scraping. High-powered blenders finish faster than food processors.
Reserve a portion of toasted nuts to pulse in at the end for intentional texture contrast. This prevents over-processing all nuts into ultra-smooth butter.
Taste after adding spices and adjust cinnamon or vanilla to preference. The freeze-dried banana provides sweetness, so additional sweeteners are rarely needed.
Good to Know
Transfer to airtight glass jars. Refrigerate for up to 2-3 months. Oil may separate at the top; stir to recombine before serving.
Make up to 3 months in advance and refrigerate. Prepare nuts and spices separately up to 1 week ahead, then process when ready.
Spread on toast, swirl into yogurt, use as a dip for apple or banana slices, or eat straight from the jar.
Common Mistakes
Over-process all nuts to avoid losing desired texture; reserve 1/4 cup to pulse in at the end.
Scrape sides frequently to avoid over-processing in sections and ensure even creaminess.
Toast nuts before processing to avoid grinding for extended periods, which generates heat and can affect flavor.
Substitutions
strong
moderate
FAQ
Can I make this without toasting the nuts?
Yes. Raw nut butter is possible but takes longer to process (10-15 minutes in a food processor). A high-powered blender reduces time. Toasted nuts develop deeper flavor and process faster, making them recommended.
What if my nut butter is too thick or grainy?
Grainy texture means nuts need more processing. Continue processing in 1-minute intervals, scraping sides. Thick butter is normal; it softens slightly when refrigerated. Never add liquid, as it speeds rancidity.
How long does homemade nut butter keep?
Refrigerated in airtight glass jars, it keeps 2-3 months. Freezing extends life to 6 months. Check for off smells or mold before use. Oil separation is normal and doesn't indicate spoilage.