Walnut Butter

Since walnuts are one of the few plant based sources of omega 3s, we try to eat them a lot. And since The Powers That Be say that children below the age of three shouldn’t eat nuts, we eat a lot of walnut butter.

I couldn’t find a store-bought walnut butter that wasn’t suspiciously cut with other less expensive nut butters, so I just started making my own. It’s ridiculously easy and cheaper! Seriously.

Try to use the small bowl of your food processor because the bigger the bowl, the harder it will be, and you don’t want to make a ton of this stuff at once because it’s a delicate fat that can go rancid fast. I’ve even done small batches in a spice grinder.

Process the walnuts a lot, until it forms a sand-like texture, scraping down the bowl as needed. If it won’t move past the sand stage you might need to add a few drops of water (the bigger the batch the more likely you’ll need to do this). Eventually it will form a thick paste and then a dough-like ball. Add fine salt to taste. Even if you’re on a low salt diet, add some salt. High fat substances need a LITTLE bit of salt to go from wall paper paste to awesome!

Store in an air tight container in the refrigerator. I don’t know how long this keeps because we run out of it so fast.

It’s wonderful in sweet and savory applications. I eat it every morning on toast with fig preserves. It’s also a key ingredient in my Wild Rice and Cranberry Stuffing with Walnuts as well as my Miraculous Roasted Chicken Mashed Potatoes.

Nothing can replace the taste of real butter, but it’s the closest I’ve found.

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