Nut and Seed Butter Recipe
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If you’re looking for a healthy, homemade alternative to store-bought spreads, this nut and seed butter recipe is a great option. It’s made from a blend of roasted nuts and seeds, resulting in a rich, smooth butter that’s perfect for spreading on toast or adding to your favorite snacks. Not only is it delicious, but it’s also packed with nutrients from the various nuts and seeds, making it a fantastic addition to your pantry. This simple recipe will show you how to make your own nut seed butter at home.
What to Serve with Seed and Nut Butter
Now that you’ve made your nut and seed butter, it’s time to enjoy it! Here are some ideas for what to serve with your seed and nut butter:
- Toast or Bread: Spread your homemade nut seed butter on a slice of whole-grain bread for a simple and satisfying snack.
- Smoothies: Add a spoonful of your nut and seed butter recipes to a smoothie for an extra boost of flavor and creaminess.
- Yogurt Topping: Stir the mixed nut and seed butter into plain or flavored yogurt for a healthy, protein-packed snack.
- Fruit Dip: Use it as a dip for apple slices, bananas, or pears for a wholesome snack or dessert.
- Oatmeal: Stir some of your seed nut butter into your morning oatmeal for a hearty and nutritious start to the day.
- Baking: Incorporate your nut and seed butter into baked goods like cookies, muffins, or granola bars for a delicious twist.
With its creamy texture and rich flavor, this nut and seed butter is as versatile as it is nutritious, making it a great addition to your favorite meals and snacks. Whether you enjoy it on its own or mix it into recipes, this homemade nut and seed butter recipe is sure to become a staple in your kitchen!
Nut and Seed Butter Recipe
Ingredients Needed for Nut Seed Butter
- 45g (1/3 cup) raw pepitas
- 110g (2/3 cup) raw cashews
- 110g (2/3 cup) raw almonds
- 85g (2/3 cup) raw walnuts
- 85g (2/3 cup) raw pecan halves
- 50g (1/3 cup) chia seeds
Tools
Click tools for recommendationsHow to Make Nut and Seed Butter
Step 1
Prepare the Nuts and Seeds for Roasting
Preheat your oven to 350°F. Spread the raw nuts and seeds on a large baking tray, ensuring that they are not stacked on top of each other. If needed, use two trays to allow the nuts to roast evenly.
Step 2
Roast the Nuts and Seeds
Place the tray in the oven and roast for 15-18 minutes. Be sure to shake or rotate the tray halfway through roasting for even browning. The cashews should be lightly golden brown when done, and the aroma will fill your kitchen. Once roasted, let the nuts cool for about 6-8 minutes—just enough so you can handle the tray.
Step 3
Blend the Nuts and Seeds
Transfer the roasted nuts and seeds to a high-powered blender or food processor. It’s important to use a food processor for the best results. Process the mixture until smooth, which should take about 8-15 minutes. You may need to stop occasionally to scrape down the sides of the bowl with a spatula. The nuts will release their natural oils, helping the mixture turn into a creamy seed and nut butter without the need for added oils.
Step 4
Add the Chia Seeds
Once the mixture is smooth and creamy, add the chia seeds and pulse a few more times to incorporate them evenly into the mixed nut and seed butter.
Step 5
Store and Enjoy
Store the nut seed butter in an airtight container in the fridge. It should last about 1 to 1.5 months. If you prefer, you can freeze it, and it will keep for 5-6 months.
Nut and Seed Butter Recipe
Kevin Curry
INGREDIENTS
- 45g (1/3 cup) raw pepitas
- 110g (2/3 cup) raw cashews
- 110g (2/3 cup) raw almonds
- 85g (2/3 cup) raw walnuts
- 85g (2/3 cup) raw pecan halves
- 50g (1/3 cup) chia seeds
INSTRUCTIONS
-
Prepare the Nuts and Seeds for Roasting
Preheat your oven to 350°F. Spread the raw nuts and seeds on a large baking tray, ensuring that they are not stacked on top of each other. If needed, use two trays to allow the nuts to roast evenly. -
Roast the Nuts and Seeds
Place the tray in the oven and roast for 15-18 minutes. Be sure to shake or rotate the tray halfway through roasting for even browning. The cashews should be lightly golden brown when done, and the aroma will fill your kitchen. Once roasted, let the nuts cool for about 6-8 minutes—just enough so you can handle the tray. -
Blend the Nuts and Seeds
Transfer the roasted nuts and seeds to a high-powered blender or food processor. It’s important to use a food processor for the best results. Process the mixture until smooth, which should take about 8-15 minutes. You may need to stop occasionally to scrape down the sides of the bowl with a spatula. The nuts will release their natural oils, helping the mixture turn into a creamy seed and nut butter without the need for added oils. -
Add the Chia Seeds
Once the mixture is smooth and creamy, add the chia seeds and pulse a few more times to incorporate them evenly into the mixed nut and seed butter. -
Store and Enjoy
Store the nut seed butter in an airtight container in the fridge. It should last about 1 to 1.5 months. If you prefer, you can freeze it, and it will keep for 5-6 months.
Nutrition per serving
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