Recipe | Homemade Mixed Nut Butter (Gluten, Dairy, and Cashew Free)
- Anni Weeks, NDTR
- May 14
- 4 min read
Updated: May 14
Searching for a simple nut butter recipe? Look no further! This delicious, protein-packed recipe is kid-friendly, and can be whipped up at home in under 30 minutes.
In the past, I often avoided homemade nut butter recipes. In my head, I pictured so many more steps than it actually takes to make it! This 30-minute recipe creates the tastiest nut butter, uses only 6 ingredients, and somehow satisfies both sweet and salty cravings without having any added salt or sugar.
Keep reading for the recipe along with tips to help it turn out perfect!
Disclaimers: This post includes affiliate links, which may provide me a small commission for each sale. This allows me to keep providing helpful resources (such as this post). All opinions expressed are my own.
The content in this post is for informational and educational purposes only. Please consult your personal healthcare provider before adopting any therapies or protocols mentioned.
Why to Make & Use Mixed Nut Butter at Home
Before I get into the benefits, it’s helpful to understand where this recipe started. Mid-2025, my son was diagnosed with a severe food allergy to cashews and pistachios. As part of his personal allergy protocol, the allergist suggested we feed him a mixed nut butter (without cashews and pistachios, of course) made of nuts he did tolerate well in hopes that he wouldn’t develop allergies to those types of nuts in addition to cashews and pistachios.
The problem? We could not find a single, affordable cashew- and pistachio-free nut butter on the market that included the mix of nuts that we needed to expose our little one to. So, after testing MANY recipes on the internet, we finally created our own.
We were shocked at how easy it was to make, how much the recipe made, and how flavorful the nut butter ended up being. Now, we make it once a month, and feed a tablespoon of it to our toddler every morning with breakfast!
When I tell you this will make your house smell absolutely divine, I am not joking. It tastes amazing, too, and we’ve used it since the days of baby-led weaning to help our kiddo get the protein and healthy fats he needs. If you’re using this nut butter for babies, I would recommend taking a small portion out and thinning it out with some water until your child has the eating and chewing skills to handle thicker consistencies (likely closer to 15–18 months).
Since this nut butter contains a mix of nuts―each with their own unique profile of vitamins and minerals―each bite will truly be packed with nutrition. Keep in mind that nuts tend to be a high-calorie food, so a little of this nut butter goes a long way. As a bonus benefit, you’ll likely save a few bucks making your own nut butter at home rather than buying store-bought.
Recipe
Homemade Mixed Nut Butter
Gluten-free | Dairy-free | Cashew-free | No Added Sugar or Salt
Ingredients*
½ cup roasted unsalted peanuts
½ cup almonds
½ cup walnuts
½ cup hazelnuts, skin removed
½ cup pecans
½ cup raw whole Brazil nuts
Instructions
Preheat the oven to 325℉.
Line a cookie sheet with parchment paper.
Arrange all nuts, except for the peanuts, evenly on a cookie sheet in one layer (see image below). You do not need to mix the nuts up in this step, but you can if you want to.
Bake the nuts on the cookie sheet for 15 minutes (this is the part that makes the house smell amazing). Look for the “sweat” on the hazelnuts and Brazil nuts―this means the oils are starting to release, which is what you want to see at this stage.
Let the nuts cool on the cookie sheet for 10 minutes.
After the nuts have cooled for 10 minutes, blend them in a food processor until desired consistency is reached.
Enjoy! Store the nut butter in the fridge in an airtight container (we use a small glass jar). Use within one month for best quality.
Notes
I highly suggest visiting a health food store or natural grocers to buy your nuts in bulk, since it usually ends up being cheaper this way. You also have a better chance of finding unsweetened, unsalted nuts there, as well as nut varieties that have had the outer skin removed (such as in the case of the hazelnuts).
*This recipe is pretty forgiving if you need to "eyeball" the ingredients a bit. In other words, if you have a little more or little less than 1/2 cup of each of these ingredients, it shouldn't affect the final product too much.
Shop Ingredients
If you don’t have a good natural grocer close by for buying nuts in bulk, I’d highly recommend Braga Organic Farms! They have almonds, pecans, and walnuts available for shipping. I’ve personally tried this brand and they offer high-quality, organic nuts at a great price.
Shop more of my favorite brands by clicking here.
Have you taste tested this recipe?
Tag @anniweeksnutrition or hashtag #anniweeksrecipe to share your creation, or simply leave a comment below to let me know if you enjoyed this recipe!
Comments