Homemade Nut Butter

homemade-nut-butter Travis Rathbone


  • 2 cups raw almonds, cashews, macadamia nuts, pistachios or pecans
  • 3/4 teaspoon kosher salt
  • 1 tablespoon canola oil


Combine all ingredients in bowl of a food processor. Blend, scraping sides of bowl occasionally, until mixture changes from finely chopped to creamy, 5 to 10 minutes. Add more oil and/or salt a little at a time if needed. Store in an airtight container in refrigerator for up to 1 week.

  • Prep Time:
  • Total Time:
  • Yield: About 1 1/4 cups

Nutritional Information

Calories per serving: 177
Fat per serving: 16g
Saturated fat per serving: 1g
Cholesterol per serving: 0.0mg
Fiber per serving: 3g
Protein per serving: 6g
Carbohydrate per serving: 6g
Sodium per serving: 144mg
Iron per serving: 1mg
Calcium per serving: 76mg

Good to Know

Make your own nut butter in only 10 minutes. Plus, it'll keep in the refrigerator for up to 1 week when stored in an airtight container.
Caroline Wright