Walnut Butter
3 cups raw walnuts
1-2 tablespoons olive oil
1/2 teaspoon sea salt
Add all the ingredients into a blender, food processer, Magic Bullet or Vita-Mix and start out on the lowest variable speed and then flip to high. It should become pretty smooth in about 1 minute. At this point, check the walnut butter and taste it, if it needs more oil or salt, you can add it at this point. Do not add any more oil than you have to, otherwise you will be able to pick up the taste in your finished product. You only need the oil for blending efficiency.
If you want to make your nut butter a bit sweet, you can also add 1 tsp of raw honey or a few sprinkles of stevia.
Did you like this article? Share it with your friends on Facebook.
My cousin recommended this blog and she was totally right keep up the fantastic work!
Awesome! I hope it’s better than peanut butter. Peanut Butter never goes bad, and it’s a bit worrying…
i can’t wait to try it
I can’t wait to try
i used to weigh 245 pounds and with this program now i weigh 175 and i am thin and this walnut butter tastes better than peanut butter all because of this program now i can wear a bikini without anyone making fun of me. Thank you so much!!
I’m going to make it in a magic bullet so
I hope it tastes good let you know
the walnuts were great
i just heard f this and ill try it out. must be good and if it works ill get the books. lets start this mission
Isabell ,do you eat yogurt?is it a healthy fat or a bad fat?write back please
Only plain organic yogurt – Greek yogurt is best. Personally, I stay away from dairy though. You can read all about the different types of dairy and what they do in your body in the DSP manual.
Do nut butters need to be refrigerated?
I have the greek yoghurt swirled through with pureed raspberries (made very sweet with stevia – so it contrasts with the yoghurt)for a filling morning tea – delicious.
Babette, according to the U.S. Department of Agriculture, some natural and organic nut butters should be refrigerated. Manufacturers’ instructions vary with each product, so be sure to read the label.
Hi, Isabel! My 7 yr. old and I really like walnuts. We will try to make your walnut butter this weekend. He will be jazzed. I think we need to change our kind of yogurt, too. excited to read & learn more. Thanx!
I am going to try this. Have not found Walnut Butter at the store.
I have purchased Almond Butter, Cashew Butter, Macadamia Butter,
and of course Peanut Butter ( which I try to limit my intake of because of
fear of becoming allergic to it )
I normally use my walnuts in a carrot apple salad that I make. I core one Apple
and peel 3 carrots. Chop them in my small food processor, then chop a half to
three quarters cup walnuts. Mix them together in a bowl with 2 tablespoons of
frozen orange juice concentrate. It makes me about 3 to 4 servings, and satisfies my sweet cravings
I put the walnuts, 2 TBS olive oil and sea salt in my Magic Bullet and the walnuts would not chop up well or blend smooth, even after adding more oil. I finally added some almond milk and got it to blend but walnuts still didn’t chop up well. Do you have any suggestions of what I may have done wrong? Thanks for your help.
Are you able to make this with other nuts….like cashews for example?
Will the walnut butter receipe, also work for almond butter? Or do I need to change it?
Jenni, you can use this basic recipe for other kinds of nut butters. I’ve never made it with cashews, but I don’t see why you couldn’t. Enjoy!
This recipe is good
I used walnut oil instead of the olive oil and added 1 t. pure maple syrup for just a hint of sweet 
I started making my cashew butter in a blender over 25 years ago with the same amount of oil & salt as stated above it is the best out of all the nuts I think, but the walnut is also very good and its so easy to do!
I have fresh local walnuts so will try this.
I recently came across a site that suggests to soak walnuts 6 hours to start the sprouting process then dry them . This increases the nutritional value but you need halves or whole walnuts to soak. They are great and are what I will use to make the walnut butter.
I often grind walnuts and other nuts until very fine and stop while still dry before starting to bring out the oils. I will just continue grinding to bring out the oils and just add oil as needed.
I am anxious to try the walnut butter, sounds delish! Wonder what black walnuts would taste like? I am supposing you can make any nut into a butter, I love hazel nuts, bet that would be a tasty thing. I have had NUtella, and that I think is made with hazel nuts, really good stuff!! Now Im going to go buy more nuts to experiment. I would keep any fresh nut butter in the fridge after all, it will have no preservitave, and any nut butter including store bought can go rancid if left too long in the cupboard. I have had that happen, didnt eat the peanut butter for a very long time and when I opened the jar, whew! You can smell the rancidness.. So be careful, and refrigerate any nut butter weather it is off the grocery shelf or if you make it at home.
It must have been said before. Isabel is a genius. Five pounds in 3 days.
My wife & I are ordering the DSP this weekend.
Thank you.
I made almond butter using olive oil. The olive oil overpowered the taste. After several tastings, including the next day after refridgerating, I tasted it again. Sorry but I thought it was plain nasty and I tossed it in the trash. I also made cashew butter with canola instead of the olive oil. It tastes delicious. I find that in order to get the right consistency it also takes more than 2 tbs of oil. To get the consistency of the organic nut butters in the store you have to add probably around twice that much. I add a little and process it, then a little more until I get it the way I want it. The cashew butter, which is wonderful, I only put sea salt and canola oil in. It doesn’t need honey or any sweetener, unless you want it sweet.
HI Isabel, I purchased your books and your CD’s in the last week. I am an RN and after listening to you it was as if I finally got it. I am so excited about following your program and feel this is something I can do for the rest of my life. I have always been healthy and exercised my whole life. I was a size 6-8 until I turned 45 and then I ballooned. What I realized was… I was drinking lots of diet drinks, using losts of the packaged sweetners and basically poisoning my body. I have been doing your program for about one week now and I already feel so much better. I can’t wait to try the walnut butter. I have not been able to locate the sprout bread you talk about. Do you have a website where I can find the bread? Thank you so much.
i have a question i know you say that sweet potatoes are good carbs would a regular plain potato be counted
Regular potatoes are okay to eat, but sweet potatoes are a healthier choice.
Janice, I am so glad you are enjoying the DSP! You can go to the Food for Life website to find stores that carry Ezekiel 4:9 bread.
I found the Ezekiel 4:9 at my local Kroger. It was in the all natural section in the freezer part. I love this even better than regular bread. This is only day 2 after a week of reading and understanding and I love it. I have no idea if I have lost anything nor do I care on day 2. I just can’t wait to feel better everyday. Isabel you ROCK!
Whole Foods carries a coconut yogurt and a lactose-free yogurt. They are both very good.
I use coconut oil instead of olive oil. Tastes better as part of any nut butter. Olive oil is wonderful but just not in nut butters.
I’ve made homemade nut & seed butters a few using my food processor with excellent results. I process the nuts until they’re a fine meal before adding the oil * salt. The oil isn’t always necessary. I made cashew butter using sunflower oil and sea salt. Also made brazil nut butter, but due to the amount of oil in the nuts, I didn’t need to add any oil at all. Actually it was runny, so I blended the cashew butter with it and it was delicious! I just tried making pumpkin & sunflower seed butter using sunflower oil but didn’t care for the taste. So, then I decided to make almond butter to blend with it. I rough chopped the almonds first (based on advice I found on the internet) then processed them until they were a fine meal, added sunflower oil, then added the pumpkin/sunflower seed butter. I did need to add more sunflower seed oil (I think 4 or 5 T.) in order to get it to a spreadable consistency. I’m still not in love with the taste of this blend though. Next time I’ll try walnuts. I also plan to use coconut oil. I hadn’t thought of it, but it makes sense!
I purchased the e docs and I have been trying to find the various different things mentioned in the books. I bought Stevia today and was concerned about the word dextrose, stevia extract (rebiana),did I buy the right stuff? Aslo found Smuckers natural peanut butter. The label on the smuckers says peanuts, contains less than 1% of salt, is that okay to use? I have some brazile nuts can I use them to make a butter and can I use the coconut oil in them? My blood sugar is hard to control, can you give me so advice on what to do and what not to do? Please.
Mmmm. This is really tasty. It seems like a real treat compared to store bought peanut butter. And I have found that you just have to let that food processor keep going until it’s smooth enough. You might have to stop it and push stuff down, but eventually it will get to be smooth. You can add oil, salt, honey at the very end if you like.
I like to eat nuts as a bedtime snack, so this was a real treat. I just put them in the food processor, and grind until they’re just right, and then I can go to bed feeling satisfied!