May 9, 2018

Mixed Nut Butter (Oil-Free)

Today I'm sharing a delicious recipe for my favorite oil-free mixed nut butter. I'm a huge fan of nut butter. Peanut butter. Almond butter. Cashew butter. The list could go on. God gave us such a glorious gift when He created nuts. So why just have one kind? Today I used pecans, cashews, almonds, and walnuts, but you can use any mixture of nuts you want -- just pick your favorites!

Mixed Nut Butter

Why avoid oil?

Let's talk about oil.  Many people think oil is necessary to create smooth, tasty nut butter. While it can speed up the process, I am here to say that oil is NOT required. In fact, I recommend you don't use oil at all.

Oil is a processed product, made by pressing olives, vegetables, etc. until almost everything that was once healthy is removed. You are left with a thick, calorie dense liquid, void of nutrition. When you add it to nut butter you're just adding unnecessary calories that don't have fiber.

Studies have even shown that for several hours after consuming oil your artery function is impaired (for more information visit

For these reasons, I try to stay away from oil whenever possible. And none of the recipes on this blog have oil.

Oil-Free Nut Butter

The good news is that we can make smooth, creamy nut butter without oil at all. The trick is to heat the nuts in the oven for a few minutes before you process them. The heat from the oven allows the nuts to release their natural oils. Then, when you put them in the food processor, the (unprocessed) oil from the nuts serves as the oil you would add.

To take advantage of the natural oils, I used pecans and walnuts. Both nuts are higher in fat, which means they have higher oil content (and therefore creates super creamy mixed nut butter). For a sweet flavor, I chose cashews. The walnuts provide essential omegas. I added almonds which provide vitamin E, copper, and manganese, among other nutrients.

You can select whichever nuts you prefer though. Each combination of nuts will create a unique flavor.

Why I love this Nut Butter

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Easy to make — it's SO easy to make nut butter, and cheaper too!
  • Delicious flavor perfect for baking — I use nut butter in a lot of recipes, and usually I call for a "neutral nut butter" - one that won't add any extra flavor. If you make this nut butter with the nuts listed below you'll have the perfect neutral butter that doesn't add any crazy flavor to your baked goods


  • Raw Nuts: I used pecans, cashews, almonds and walnuts. You can select any combination of nuts you'd like. Adding a few brazil nuts for a kick of selenium would be a great idea!
  • Salt: A pinch of salt helps enhance the flavor of the nuts. Though the salt is optional.

Mixed Nut Butter

How to make Oil-Free Mixed Nut Butter

Step 1. Preheat the oven to 350 degrees. When I make this recipe, I just place the nuts in the cold oven and let the oven heat to 350. But either way, the nuts only need a few minutes in the oven.

Step 2. Place pecans, cashews, almonds, and walnuts on a baking tray. Heat for 5-10 minutes until the nuts are fragrant.

Step 3. Remove the nuts from the oven and place in the food processor. Pulse the nuts until they resemble a coarse meal (about 15 pulses).

Step 4. Turn the food processor on high and process for 5-15 minutes (depending on the power of your blender) or until the nuts reach your desired consistency. When you heat the nuts first, you drastically reduce the time spent in the food processor. Mine took about 10 minutes. Stop the processor when you reach your desired consistency and enjoy your delicious oil-free nut butter.

Step 5. Add salt and pulse a few times to mix. Enjoy!

Frequently Asked Questions

Can I use other nuts? Can I add seeds?

You can use whichever nuts or seeds you'd like! Just keep in mind that using something with a strong flavor like peanuts will drastically affect the flavor off the butter.

What does this nut butter taste like?

It tastes like whichever nuts you put in it! If you don't like the taste of a particular nut you can just leave that nut out of the recipe and sub with the same quantity of another nut.

Mixed nut butter, using the four nuts I suggest, has a pretty neutral flavor. It's perfect to add to recipes that call for a neutral butter.

Does this nut butter taste different without oil?

Nope, not really. You might notice that it is slightly nuttier than a butter with oil, but that's just because there are more nuts, and no other flavors to compete.

How should I eat mixed nut butter?

Personally, I love eating mixed nut butter with a spoon. But you can also spread it on toast, use it as a dip for veggies, or use it in baked goods (see below).

What can I make using mixed nut butter?

You can sub this nut butter into any recipe that calls for almond butter, cashew butter, walnut butter, etc.

Some of my favorite recipes using this nut butter are my Black Forest Brownies and Chocolate Chip Cookies. Head over to the desserts section of my blog for tons of recipes, most of which use nut butter.

Recipe Prayer

Jesus, thank you for the gift of the nuts that grow from the earth. Thank you for giving us the tools to produce delicious creations. Watch over us in the preparation of this nut butter. Let the time spent cooking and enjoying this treat be a way to glorify You. In Your name, we pray, Amen.

Related Recipes

Love nut butter? Try these delicious single-nut butter recipes:

Or, if you're looking for some recipes that use this Mixed Nut Butter, check out some of my favorites:

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Mixed Nut Butter (Oil-Free)

Oil-Free Mixed Nut Butter is a delicious combination of your favorite nuts. This nut butter is perfect for using in baked goods, spreading on toast, or eating with a spoon!















  • 1/2 Cup Raw Pecans
  • 1/2 Cup Raw Cashews
  • 1/4 Cup Raw Almonds
  • 1/4 Cup Raw Walnuts
  • 1 Teaspoon Salt


  1. Preheat the oven to 350°F.
  2. Place pecans, cashews, almonds, and walnuts on a baking tray. Heat for 5-10 minutes until the nuts are fragrant.
  3. Remove the nuts from the oven and place in the food processor. Pulse the nuts until they resemble a coarse meal (about 15 pulses).
  4. Turn the food processor on high and process for 10-15 minutes or until the nuts reach your desired consistency.
  5. Add salt and pulse a few times to mix. Enjoy!

Recipe Notes

For optimum freshness store this mixed nut butter in an airtight container in your pantry for up to two weeks before moving to the fridge.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography