Nut Butter Guide — Types, Uses & How to Make at Home
Nut butter — made by grinding nuts into a smooth or chunky paste — has evolved from a simple peanut butter sandwich staple to a diverse category of health foods that includes almond, cashew, walnut, hazelnut, and pistachio butters. Each variety has a unique flavor profile and nutritional benefits.
Types of Nut Butter Compared
Peanut butter is the most affordable and highest in protein (8g per 2 tbsp). Almond butter provides more vitamin E, calcium, and magnesium. Cashew butter is the creamiest and mildest in flavor. Walnut butter is rich in omega-3 fatty acids. Hazelnut butter (like Nutella without the chocolate and sugar) has a rich, chocolate-adjacent flavor. Sunflower seed butter is a great tree nut allergy alternative.
How to Make Nut Butter at Home
Toast 2 cups of your chosen nuts at 350°F for 8–12 minutes until fragrant. Let cool slightly, then process in a high-powered food processor for 5–10 minutes, stopping to scrape down the sides. The nuts go through a crumbly phase before releasing their natural oils and becoming creamy. Add a pinch of salt and a drizzle of honey or maple syrup to taste.
Frequently Asked Questions
Is almond butter healthier than peanut butter?
Both are nutritious. Almond butter has more vitamin E, calcium, and iron. Peanut butter has slightly more protein. Both are excellent sources of healthy fats.
How long does homemade nut butter last?
Homemade nut butter lasts 2–3 weeks at room temperature and 2–3 months refrigerated. Store in an airtight glass jar.
What can I use nut butter for besides spreading on toast?
Nut butters are excellent in smoothies, sauces (peanut sauce for noodles), energy balls, baked goods, oatmeal, and as a dip for apples and celery.