Walnut Butter Spread Food
WALNUT BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
WALNUT BUTTER
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, Fat 11.2, SaturatedFat 1.1, Sodium 145.6, Carbohydrate 2, Fiber 1, Sugar 0.4, Protein 2.2
HOMEMADE WALNUT BUTTER RECIPE
A super easy walnut butter recipe in which your food processor does all the work. Optional and tasty additions include sea salt, honey, and coconut oil.
Provided by Vered DeLeeuw
Categories Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
- Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
- If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
- Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.
Nutrition Facts : ServingSize 2 tablespoons, Calories 258 kcal, Carbohydrate 8 g, Protein 5 g, Fat 25 g, SaturatedFat 4 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g
PISTACHIO BUTTER
It's easy to make your own pistachio butter at home. All you need are two simple ingredients and a food processor.
Provided by Kristina Vanni
Categories Snack Lunch Ingredient Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Gather the ingredients. If your pistachios are not shelled, shell them before beginning.
- Place the shelled pistachios and salt in the bowl of a food processor . Close the lid and process.
- In the first minute or so, the pistachios will begin to grind into a fine powder.
- As the food processor continues to run, the powder will begin to thicken slightly. For a few minutes, the ground nuts will remain powdery, but don't be concerned. As the mixture continues to process, the fats in the pistachio nuts will release.
- Eventually, the powdery consistency will transform into the thick "buttery" consistency we associate with nut butter. If you prefer a slightly thinner nut butter, you can drizzle in a very small amount of neutral-flavored oil like vegetable oil or canola oil into the food processor as it runs.
- Once the pistachio butter has achieved the desired consistency, spoon into an airtight container. Store in the refrigerator.
- Enjoy.
Nutrition Facts : Calories 262 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 0 g
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- Add the walnuts to a pan lined with parchment paper. Roast them at 300°F for 12 minutes until looking a bit moist or oily on top and smelling fragrant. They don't need to cook too long, as we don't want to burn them.
- Add the roasted walnuts to a food processor and process for about 1 minute. It should look like a chunky paste.
- Roasting the walnuts releases their natural oils, so it will process really quickly into a butter. Scrape down the sides and process another couple of minutes or so until it is very runny/oily and dripping and easily pouring off of a spoon. It should be much runnier than almond butter. Very similar to a canola or olive oil consistency. NOTE: Keep in mind that different sizes of food processors can affect how quickly your nut butter forms. I have an 11 cup Cuisinart, so it is large and powerful. If you only have a 7 cup or a small one, it may take a few minutes longer.
- Walnut butter on its own is very nutty, but you can add a pinch of salt, coconut sugar or cocoa powder for flavor variations. It would even be delicious adding pumpkin pie spice or cinnamon. It is delicious on toast, bagels or even try swapping with almond butter in baking. I like to add a spoonful to my daughter's smoothies for added omega 3 fats.
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From vegnews.com
Estimated Reading Time 4 mins
- In spreads & dips. Instead of the familiar tahini-based hummus, try something different like garbanzo beans blended with almond butter and a splash of Sriracha sauce.
- In soups. Just a small amount of nut butter can add a creamy richness to soups such as a pumpkin-pecan soup with pecan butter croutons or artichoke-walnut butter bisque.
- In sauces. Nut butters can be used in a wide variety of sauces to top vegetables, pasta, or your favorite plant-based protein. Try grilled vegetables with an almond Romesco sauce, baked tofu with a tahini sauce, penne with an avocado-cashew cream, or slather some pecan butter sauce over a baked sweet potato.
- In salad dressings. Nut butters can turn simple salads from so-so to sensational. How about a cashew goddess dressing to top a hearty Niçoise salad or a macadamia-rum dressing to drizzle over a tropical fruit salad?
- In smoothies. A spoonful of nut butter adds protein and flavor to your morning smoothie. Create refreshing and creamy treats such as a cashew-pineapple smoothie or maybe an almond butter-banana shake.
- In main dishes. The sky’s the limit when it comes to using nut butters in your main dish meals, from a vegetable-cashew korma or tropical chickpea-Brazil nut stew to a satisfying chestnut vegetable pot pie.
- At breakfast. Start the day with a little help from your nut butter friends: swirl some almond butter or walnut butter into your morning oatmeal or add nut butter to a batch of muffins.
- In desserts. Sure, we all know about peanut butter cookies and peanut butter pie, but other nut butters can also do dessert deliciously. Make a simple pecan butter topping for ice cream or a dazzling chocolate-almond butter cheesecake.
- In dairy alternatives. Cashew butter, with its mild flavor, is perhaps the most versatile of all the nut butters. Use it to make vegan cream cheese, sour cream, and mayonnaise.
- And, of course, in sandwiches. Move beyond the classic PB&J with winning sandwich options such as roasted eggplant pita with garlicky lemon-walnut sauce, peach-almond butter quesadillas, or Thai tofu-vegetable wraps with a hazelnut drizzle.
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14 BEST HEALTHY PEANUT BUTTER ALTERNATIVES
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- Almond butter. Almond butter is made from roasted almonds. It may come with or without the skins, since some brands remove them to achieve a smoother texture.
- Cashew butter. Cashew butter and peanut butter have similar textures, making cashew butter a good option for spreading or baking. What’s more, it’s a great source of magnesium, a mineral required for blood pressure and blood sugar management.
- Walnut butter. Like peanut butter, walnut butter has a nutty flavor and spreadable texture. It provides several beneficial nutrients, including dietary fiber and healthy fats, such as polyunsaturated fatty acids — namely omega-3 and omega-6 fatty acids.
- Hazelnut butter. Unlike Nutella, a brand of hazelnut spread that’s high in sugar and unhealthy fats, less processed hazelnut butters make a suitable and healthy peanut butter substitute.
- Pecan butter. Like the other tree nuts on this list, pecans are a good source of heart-healthy fats, fiber, and antioxidants. They’re associated with a reduced risk of heart disease and type 2 diabetes because they may improve blood cholesterol levels and insulin sensitivity — or how your cells respond to insulin (20, 21).
- Tahini. Tahini is a paste made from roasted sesame seeds. It’s typically used as a condiment in the Middle East. Tahini is nutritionally similar to peanut butter.
- Sunflower seed butter. Sunflower seed butter is a tree nut- and peanut-free spread made from roasted, ground sunflower seeds. Yet, many consumers claim that its taste closely resembles that of peanut butter.
- Coconut butter. Coconut butter is a spread made from shredded coconut meat. Compared with peanut butter, it has less protein and more fat. It also has a slightly stiffer consistency due to its coconut oil content.
- Soy nut butter. Soy nut butter is made from roasted and ground soybeans. Its taste, nutritional profile, and thick and creamy consistency are similar to those of peanut butter (38).
- Granola butter. As intriguing as it may sound, granola butter is a nut- and gluten-free spread made primarily of humble oats. Other ingredients often include flax seeds, olive oil, and coconut oil.
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- Almond Butter. Almond butter is probably the most well-known type of nut butter after peanut, and it has become increasingly popular over recent years.
- Brazil Nut Butter. Brazil nut butter is available to buy, but it is currently one of the less common types of nut butter. Similar to almond butter, Brazil nut butter has a very rich and nutty flavor.
- Cashew Butter. Cashew butter is arguably one of the best-tasting nut butters. It has a slightly sweet and only mildly nutty taste. According to USDA data, a tablespoon of cashew butter offers the following nutritional values (3)
- Coconut Butter. Coconut butter comes in different forms, and it is available in jars and as ‘creamed coconut’ bars. While these products are basically the same and have an enjoyable sweet taste, ‘creamed coconut’ tends to cost a lot less than glass jars of coconut butter.
- Hazelnut Butter. Hazelnuts are one of the tastier nuts, as is the nut butter made from them. Unlike most other kinds of nut butters, hazelnut butter is sometimes sold in a mixed chocolate combination.
- Macadamia Butter. Macadamias have among the highest fat content out of popular commercial nuts. For this reason, macadamia nut butter has a smooth and creamy texture.
- Peanut Butter (Smooth) Peanut butter is the original nut butter. Apparently, the global peanut butter marker hit a $3.4 billion valuation in 2020 (7).
- Peanut Butter (Crunchy) Compared to the regular ‘smooth’ peanut butter, the crunchy variety still contains peanut pieces and has a thicker, crunchier texture.
- Pecan Butter. A tablespoon (15.5-gram) serving of pecan butter has the following nutrition profile (10): Calories: 110 kcal. Carbohydrate: 2.0 g. Fiber: 1.5 g.
- Pistachio Butter. The first thing you notice about pistachio butter is the unusual greenish-brown color it has. However, this is just the natural color of pistachios, and the butter tastes just as good as the nuts do.
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