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

FAQs

What is walnut butter made of? ›

To Make Butter Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. If you like, add small touches of honey and/or cinnamon to taste.

That astringent note in walnuts comes from the tannins found in the paper-thin skin that covers the walnut. That bitterness is a perfect counterpoint to all the sweet notes in these rugelach.

"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.

This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed. Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).

Yes, nut butter can become rancid over time if it is not stored properly. It's best to keep your nut butter in an airtight container at room temperature or in the refrigerator, depending on how quickly you'll use it. You should also make sure to check the expiration date on the package before consuming it.

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.

Once opened, nut butter should be consumed within 1 to 3 months for optimal quality and taste. Be sure to refrigerate it to extend its shelf life and prevent spoilage. Homemade nut butter, without added preservatives, has a shorter shelf life.

Almond butter is high in Vitamin E, a powerful antioxidant that 88.5% of Americans don't get enough of and can improve immune, skin and eye health. It also has a comparable amount of protein to peanut butter but contains more magnesium, calcium, potassium and fiber, among other vitamins and minerals.

Which nut butter is the healthiest? ›

Walnut Butter: Best for Heart Health

4 And between being a source of this healthy fat along with fiber, plant-based protein, antioxidants, and key micronutrients, walnuts (and hence walnut butter) are a heart-healthy food, especially when it is enjoyed as a part of an overall healthy and balanced diet.

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.

This is because the healthy oils in the nuts can oxidize when exposed to air, light, and heat, leading to rancidity if not stored properly. If refrigeration is unavailable, keeping nut butter in a cool, dark, and dry place below 70 degrees Fahrenheit is recommended.

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 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.

Spread: Use it as a spread on toast, bagels, or crackers, just like peanut butter or almond butter. Smoothies: Add a spoonful of walnut butter to your smoothies for extra creaminess and a boost of healthy fats and protein.