Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes
This Two-Ingredient Walnut Almond Butter is nutty, creamy, and perfect on toast or in recipes. I found that using just almonds by themselves created too thick of a nut butter and wasn't oily enough, but I didn't want to add any extra oils. So since walnuts are naturally softer and a bit more oily, the combination creates a smooth creamy nut butter.
1 cup of unroasted, unsalted almonds
1 cup of walnut pieces
Place the almonds on a cutting board, and cut them in half. Alternatively, place them in a ziplock bag and smash them. If you have a good food processor you can skip this step.
Place the almond pieces in a food processor (I used my Mini NutriBullet).
Pulse until the almonds turn powdery.
Add the walnuts.
Blend on high speed for 1-2 minutes, or until it forms into a smooth butter.
Transfer the butter from the food processor to a mason jar.
Use immediately or store in the fridge for up to 7 days.
Tips and Tricks:
Next time, try adding cinnamon or a splash of vanilla extract for even more flavor.
This is awesome on toast, in oatmeal, or to use for my High Calorie Breakfast Bars!
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 tbsp (yields about 1 cup)
Total Fat: 7g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.