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Breakfast recipe · from the recipe book

Vanilla Maple Walnut Butter

A silky, spreadable walnut butter with warm vanilla, a gentle maple sweetness and a hint of cinnamon, blended from raw walnuts so nothing is heated.

Vanilla Maple Walnut Butter

Ingredients

  • 1 cup chopped130 gWalnutshalves
  • 1¾ tsp12 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.6 gSalt

Steps

  1. Because the blender method heats nothing, this butter uses raw walnuts instead of roasted ones; their soft texture blends smoothly without roasting.
  2. Add the walnuts to a powerful blender or food processor and blend on high for 1 minute until finely ground.
  3. Stop and scrape down the sides, then blend again in 1-minute bursts, scraping each time, for 6 to 10 minutes until the walnuts turn creamy and runny. Let the machine rest for a minute if it feels warm.
  4. Add the maple syrup, vanilla, cinnamon and salt, and blend for 30 to 60 seconds until fully combined and glossy.
  5. Scrape the walnut butter into a clean jar and let it settle for 5 minutes before serving on toast, oatmeal or apple slices.
  6. Store covered in the fridge for up to 2 weeks; stir before using.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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