This Super Seed Nut Butter is made with a variety of nuts and seeds, creating a smooth and creamy spread that’s super flavorful and loaded with nutrients. This delicious homemade nut + seed butter comes together quickly in a blender or food processor.
You guys probably wouldn’t believe the amount of nut butter that I go through. I’m constantly finishing jars – I’d say that nut butter is one of my main food groups.
Slathered on apples is probably the most common way I eat it, but I also devour my various nut butters with bananas, swirled into my oatmeal, dripped on a smoothie bowl, and by the spoonful (no shame).
Ever since I did my Whole30, I’ve been loving creating all my own nut butters in my kitchen. I still have lots of my favorite nut butter brands (newly obsessed with Mee Eat Paleo!), but sometimes I just want to create my own weird flavors and see what goodness I can come up with.
I make my nut butters in my Vitamix because my nut butters seriously always come together SO fast (like 2-3 minutes fast), and there’s not as much scraping required as with a food processor, just have to tamper it down a bit with the tamper stick.
If you only have a food processor though, or your blender just isn’t high powered enough, you can still definitely make this, it’ll just take a little bit longer. It’s so worth it, though!
For this super seed nut butter, I wanted to make a mix of a bunch of my favorite nuts and seeds, and it turned out spectacularly delicious. Pecans are some of my favorites and I’m totally obsessed with pecan butter, so naturally they had to be involved. Because they have a high fat content, they help make the nut butter super drippy.
Cashews and almonds are the other two nuts I used, because I ❤️ them and they make such luscious, creamy butter. In addition to the nuts, I packed in some sunflower seeds, which blend into a creamy butter with the nuts. I also loaded it up with chia seeds and flax seeds, which add little bits of crunchy texture.
Texture is very important to me, so that little bit of crunch from the chia and flax seeds was just the thing to make it perfect. For flavor, I added a TON of cinnamon, and salted to taste.
I like my nut butters to have a whole bunch of spice, and because nut butters have so much fat, it takes a lot of spice to get the flavor to come through well. I used more than a tablespoon of cinnamon here, and it was perfect for me. After letting it sit for a day, the flavors have melded and it almost reminds me of a graham cracker with all the cinnamon. So swoon-worthy!
After editing the photos of this drippy deliciousness, I was inspired to make another jar…so I’m happily VERY well stocked in super seed nut butter for a while. Off to go have a spoonful – I recommend you make yourself a batch so you can do the same :) enjoy!
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Super Seed Nut Butter
Ingredients
- 1 cup raw pecans
- 1 cup raw cashews
- 1 cup raw almonds
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- ½ teaspoon sea salt
- Optional: cinnamon, vanilla extract, and/or coconut oil to taste (see Notes)
Instructions
- Combine the pecans, cashews, almonds, and sunflower seeds in your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender - it will take a little bit longer in the food processor and require more scraping down.
When the nuts have broken down into a smooth, creamy butter, add the chia seeds, salt, and cinnamon and/or vanilla extract, if you’re using. Process to incorporate, and taste. Adjust add-ins as desired. If it's not blending up as smoothly or thinly as you want, add a little bit of coconut oil here.
- Transfer to a glass jar or two (like a mason or Weck jar) and store for 2-3 months.
Recipe Notes
I like a lot of cinnamon in my nut butter, so I used a little more than a tablespoon of it. I salted to taste. Also, you can always use toasted nuts if that's your preference!
Sarah @Whole and Heavenly Oven says
I love a good nut butter and I LOVE all the healthy seeds that you packed into this killer nut butter! This would be insanely good on toast in the morning!
Rachel says
Thanks so much Sarah – it’s good on pretty much everything!! :)
Natalie R says
I’m right there with you in terms of nut butter addition <3 This reminds me of the new Mixed Nut Butter from Trader Joe's. I wasn't expecting the different consistency (peanut & almond butters are so much more solid) and immediately fell in love with the flavor. I can't wait to give your recipe a try – because I vow to #NeverRunOutOfNutButter again!!
Rachel says
I haven’t tried their new mixed nut butter because I’ve been STOCKED with so many homemade flavors, I need to pick it up soon though! Thanks Natalie :)
Tori//Gringalicious.com says
These photos are stunning, Rachel! Omg, and I just want to dive into that butter!
Megan @ Skinny Fitalicious says
Honestly, I eat so much of it myself I’m not sure why I’ve NEVER made it. Yes, you heard that right. I’ve never made my own nut butter. I think I love Trader Joe’s too much, but this super seed batch may be the thing that makes me take the leap!
Rachel says
You neeeed to try it Megan! I used to never make my own but gobbled it up so quickly, and now that I make my own I can’t make it often enough :) so fun playing with new flavors, too. Thanks lovely!
Cara says
We can not keep nut butters in stock around my place either. Always finishing jars lol. This looks sooooo good. I love your photography
Rachel says
Thank you so very much Cara! I definitely feel you on constantly finishing nut butter jars :)
Casey the College Celiac says
A nut butter that is loaded with cinnamon and tastes like a graham cracker? Freakin’ SIGN ME UP!!!
[email protected] says
haha yup nut butter is one of my main food groups as well! This sounds amazing!! I would love a big spoonful right now!
Jessica @ A Kitchen Addiction says
We go through so much nut butter! Love this combination of seeds and nuts! We’ll be trying this soon!
Maureen Sutherland Weiser says
OMG, this looks amazing! I’m going to make it tomorrow! Question-have you tried toasting the nuts prior to blending? Just wondered if I should give it a shot or if you’ve tried it and don’t recommend it.
Thanks!
Rachel says
Hi Maureen – YES, I roasted them the second time I made it and it’s super delicious! Just roast the nuts at 350 for 10-12 minutes or until golden and fragrant, and then let them cool completely before proceeding with the recipe. Enjoy!!
Maureen Sutherland Weiser says
YAAASSS!!! Toasted pecans make me swoon! Thank you, Rachel!
Katy says
Wow! Just whipped up a batch, and it is delicious! I did toast the nuts, and added 1 tablespoon of maple syrup, along with the vanilla and cinnamon, and yes, it’s DOES taste like a cinnamon Graham cracker!! Crazy!
Rachel says
So glad you’re loving it, Katy!! You’ve reminded me I need another batch around here :)
Reids says
Wish it would have said to toastthe nuts in the directions. Mine in my vitamix did not turn creamy even with vanilla liquid added. Last nut butter I made I toasted the nusts and it was creamy. I will use this up and try your recipe one more time toasting the nuts.
Rachel says
Hi Reid, sorry you had trouble with the raw nuts – you can always add a little coconut oil to help things along if it’s not getting creamy! I liked this one with raw nuts and wanted to keep all the nutrients in there by not toasting, but of course you can always toast the nuts if that’s your preference. Vanilla extract doesn’t usually help with blending, it actually can cause things to seize a bit because it’s alcohol based and therefore drying. To help blend, you’ll need something oily! If it’s still thicker than you want, I’d add it back to the blender with a little coconut oil and it should thin out for you :)
Shauna H says
Hi there,
It’s delicious! I have added 3 tablespoons of coconut oil though and I still can’t get it to liquify like peanut butter does. It’s more of a nut dough, it’s creamy and spreadable. How much coconut oil do you think would need to be added for it to release. Thank you!
Rachel says
Hi Shauna, it honestly depends on the blender/food processor and the nuts you’ve used, as some nuts can be drier and some can be oilier. Did the nuts get creamy on their own, or did you add the oil before then? Because if the oil was added early, the nuts may have not released their oils yet. You can always just keep adding coconut oil until you get the consistency you’re after, though!
Tom says
Is there any advantage to soaking the nuts overnight before making the recipe?
Rachel says
Hi Tom – actually you wouldn’t want to do that here unless you plan to dehydrate them completely before blending into nut butter. If you just soaked and blended, you wouldn’t get a nut butter but more of a nut paste, because of all the added water, and it wouldn’t be shelf-stable. Hope this helps!
M. J. says
You answered my question about dehydrating my soaked nuts before processing. I love all seeds and nuts and nut butters (pecan is my fave, too) but lacking a Vitamix or Blendtec I’ve been afraid to risk a batch of pricey nuts … so thanks for telling me I should be able to do it in my blender or food processor. I’ll have to try pumpkin seeds, though, in my recipe. Love those pepitas.
Rachel says
Of course, hope it turns out great!! Pecans also blend super easily, so you should be able to do those in your blender or food processor as well. Enjoy :)
JEANNE says
This is DIVINE!!! I will never make just plain almond butter again. Thanks for sharing this:)
Rachel says
I’m so thrilled you’re loving it, Jeanne!! Thanks for the feeback :D