Homemade Nut Butter: The Best Cashew Pecan Butter

Homemade Nut Butter: The Best Cashew Pecan Butter

I have a slight obsession with nut butters.  Some form of nut butter makes a daily appearance in my menu line-up.  I love it with fruit, in my oatmeal or strait from the jar on a spoon (which can be really dangerous).

Nuts are amazing way to incorporate healthy fats into your diet necessary for great hormone function and energy supply. The taste is just a lucky byproduct.

I am not joking…this is delicious. You are going to make it and swear that the sugar fairy dumped loads of sweetness in there when you weren’t looking.

But Pecans…WOW!  Their sweetness really comes through when you emulsify them. Pecans, paired with cashews and a few spices makes what many of my friends refer to as “Nut Butter Crack.”


Download this recipe and more in my FREE Macro Recipe e-Book Volume 1.


AWalk’s Homemade Cashew-Pecan Butter



2 Cups Pecans

2 Cups Cashews (unsalted…unless you prefer more of a salty finish)

1 teaspoon Vanilla Extract

½ Teaspoon Cinnamon


  1. Place pecans and cashews in a food processor. (I have a 14 cup Cuisinart and use that thing all the time.)
  2. Lock lid in place and begin to blend for roughly 2-3 minutes.
  3. Stop blending and use a spatula to mix butter that has begun to stick to the sides as well as the oil that has begun to form at the center.
  4. Add cinnamon and vanilla.
  5. Put lid back on and mix for another 2 minutes.
  6. Repeat step 3.
  7. Blend for another 2 minutes. Butter should be warm and a bit runny.
  8. Pour nut butter into a Mason jar or other storage container and store in the refrigerator.


Total Macros in 1 tablespoon:

Fat: 8.5g

Protein: 2.8g

Carbs: 2.5g

Fiber: 1g


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Work Hard Be Kind,


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