This homemade Mixed Nut Butter is a delicious combination of your favorite nuts. Mixed butter is perfect for using in baked goods, spreading on toast, or eating with a spoon! Inspired by Trader Joe's mixed nut butter!
I'm a huge fan of nut butter. Peanut butter. Almond butter. Cashew butter. The list could go on. God gave us such a glorious gift when He created nuts. So why just have one kind?
This mixed nut butter is inspired by Trader Joe's mixed nut butter. It's discontinued now, which is so sad! But the good news is that you can make it at home!
For this nut butter I used pecans, cashews, almonds, and walnuts, but you can use any mixture of nuts you want - just pick your favorites!
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The trick to creamy nut butter
Many people think oil is necessary to create smooth, tasty nut butter. While it can speed up the process, I am here to say that oil is NOT required. In fact, I recommend you don't use oil at all.
The trick to make ultra creamy nut butter with just nuts, is to heat the nuts in the oven for a few minutes before you process them.
The heat from the oven allows the nuts to release their natural oils. Then, when you put them in the food processor, the (unprocessed) oil from the nuts serves as the oil you would add.
Why I love this Mixed Nut Butter
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Easy to make - it's SO easy to make nut butter, and cheaper too!
- Delicious flavor perfect for baking - I use nut butter in a lot of recipes, and usually I call for a "neutral nut butter" - one that won't add any extra flavor. If you make this nut butter with the nuts listed below you'll have the perfect neutral butter that doesn't add any crazy flavor to your baked goods
- Trader Joes copycat - this is a homemade version of the Trader Joes mixed nut butter. If you're sad you can't find this at Trader Joe's anymore, this recipe is for you.
Ingredient Notes
- Raw Nuts: I used pecans, cashews, almonds and walnuts. You can select any combination of nuts you'd like. Adding a few brazil nuts for a kick of selenium would be a great idea!
- Salt: A pinch of salt helps enhance the flavor of the nuts. Though the salt is optional - especially if you plan to use this recipe for baking.
Step-By-Step Instructions
Step 1. Place the pecans, cashews, almonds, and walnuts on a baking tray. Heat at 350°F for 5-10 minutes until the nuts are slightly golden and fragrant.
Step 2. Remove the nuts from the oven and carefully transfer to the food processor.
Step 3. Process until the mixture is smooth and sloshes on the sides of the bowl. You may need to pause and scrape down the processor a few times. Add salt to taste and pulse a few times to mix. Enjoy!
Frequently Asked Questions
You can use whichever nuts or seeds you'd like! Just keep in mind that using something with a strong flavor like peanuts will drastically affect the flavor off the butter.
It tastes like whichever nuts you put in it! If you don't like the taste of a particular nut you can just leave that nut out of the recipe and sub with the same quantity of another nut.
Mixed nut butter, using the four nuts I suggest, has a pretty neutral flavor. It's perfect to add to recipes that call for a neutral butter.
Nope, not really. You might notice that it is slightly nuttier than a butter with oil, but that's just because there are more nuts, and no other flavors to compete.
Personally, I love eating mixed nut butter plain - with a spoon. But you can also spread it on toast, use it as a dip for veggies, or use it in baked goods (see below).
You can sub this nut butter into any recipe that calls for almond butter, cashew butter, walnut butter, etc. Many of my dessert recipes use nut butter instead of vegan butter.
Many people think oil is necessary to create smooth, tasty nut butter. While it can speed up the process, I am here to say that oil is NOT required. In fact, I recommend you don't use oil at all.
Oil is a processed product, made by pressing olives, vegetables, etc. until almost everything that was once healthy is removed. You are left with a thick, calorie dense liquid, void of nutrition. When you add it to nut butter you're just adding unnecessary calories that don't have fiber.
Studies have even shown that for several hours after consuming oil your artery function is impaired (for more information visit nutritionfacts.org).
For these reasons, I try to stay away from oil whenever possible.
Recipe Prayer
Jesus, thank you for the gift of the nuts that grow from the earth. Thank you for giving us the tools to produce delicious creations. Watch over us in the preparation of this nut butter. Let the time spent cooking and enjoying this treat be a way to glorify You. In Your name, we pray, Amen.
More Homemade Nut Butter Recipes
Love nut butter? Try these delicious single-nut butter recipes:
Tried this recipe?
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📖 Recipe
Mixed Nut Butter (Trader Joe's Inspired)
Equipment
Ingredients
- ½ Cup Raw Pecans
- ½ Cup Raw Cashews
- ¼ Cup Raw Almonds
- ¼ Cup Raw Walnuts
- Salt taste
Instructions
- Place the pecans, cashews, almonds, and walnuts on a baking tray. Heat at 350°F for 5-10 minutes until the nuts are slightly golden and fragrant.
- Remove the nuts from the oven and carefully transfer to the food processor.
- Process until the mixture is smooth and sloshes on the sides of the bowl. You may need to pause and scrape down the processor a few times. Add salt to taste and pulse a few times to mix. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Veronica
Hi! Thank you so very much for the recipe! I’m wondering how long the butter can be stored in the fridge? Thank you again !
Elizabeth
Hi Veronica! I'd say conservatively that this nut butter will last around 6 months in the fridge. I've never had one of my nut butters go bad, and I store mine at room temperature, so it would likely last even longer.