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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 wouldn’t believe the amount of nut butter that I go through. I’m constantly finishing jars of it, sharing it with friends and family, and using it all on my own…I’d say that nut butter has become one of my main food groups.
I love it slathered all over apples, but I also devour my various nut butter flavors with bananas, swirled into my oatmeal, dripped on a smoothie bowl, and by the spoonful (no shame).
Ever since I completed my Whole30, I’ve been loving creating my nut butter in my kitchen. I still have lots of my favorite nut butter brands, but sometimes I want to create my own unique flavors and see what unique goodness I can come up with.
I make my nut butters in my Vitamix because they always come together so quickly (like 2-3 minutes), and there’s less scraping required compared to a food processor.
If you only have a food processor or your blender just isn’t powerful enough, you can still definitely make this. It’ll just take a little bit longer. It’s so worth it, though!
Let’s make Super Seed Nut Butter!
For this super seed nut butter, I wanted to make a mix of my favorite nuts and seeds. It turned out spectacularly delicious. Pecans are among 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. I love them so much, 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 a little bit 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, cinnamon and salt really come through, making this butter incredibly delicious.
I like my nut butters to have a whole bunch of spice! Because nut butters contain a high amount of fat, they require a lot of spice to bring out the flavor effectively. 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. 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!
Want more homemade nut butters?
- Strawberry Cashew Butter
- Vanilla Bean Pecan Butter
- Maple Almond Butter
- 15+ Homemade Nut Butter Recipes
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.
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!
So glad you’re loving it, Katy!! You’ve reminded me I need another batch around here :)
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.
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 :)
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!
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!
Is there any advantage to soaking the nuts overnight before making the recipe?
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!
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.
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 :)
I used to use the vitamin , but my jar has a narrow base . And hard to remove all of that yummy goodness.
So now I’ve been using the food processor and it definitely does an equally good job !
Same here, I find it much easier to get the good stuff out from the processor bowl
This is DIVINE!!! I will never make just plain almond butter again. Thanks for sharing this:)
I’m so thrilled you’re loving it, Jeanne!! Thanks for the feeback :D
Do you not need to soak the chia seeds? I’m new to this but would love to add them to my but butters! Yum and cinnamon.
Hi Michelle, nope no need to soak anything!!
I mean nut butters! Crazy autocorrect
Hi! I’m planning to make this tonight. Can I use only cashew nuts instead of pecans and almonds.
Yup absolutely!
Thank you!
Do you have nutritional values for this?
Just added the nutrition facts – you can see them at the bottom of the recipe card!
Thank you so much. I made your butter but subbed out the pecans. I also added hemp seeds. I added avocado oil at the end.
Can I roast the nuts?
Yes absolutely!