A deliciously creamy blend and refreshingly different dairy-free, soy-free, egg-free, gluten-free spread for bagels, toasts, waffles, biscuits, pancakes, crackers, sandwiches… you name it!
Breakfast, Main Course, Snack
All Cuisines, Vegan
Servings: 14 servings (2 tablespoons each) or 1 3/4 cups total
Calories: 173 kcal
roasted unsalted pumpkin seeds
roasted unsalted cashew nuts
roasted unsalted almonds
(or sunflower oil)
(or agave nectar or honey)
Put the roasted pumpkin seeds, cashew nuts and almonds along with the tablespoon of canola oil, maple syrup and sesame oil into a food processor bowl or blender. (Placing the larger items like the nuts at the bottom of the food processor bowl will help the contents to blend faster.)
Pulse for at least 30 seconds at a time, stopping to scrape the sides of the bowl as needed, until a smooth creamy texture is obtained.
If the nut butter mixture is hot after you have finished blending, transfer the nut butter into a lidded glass mason jar and let it cool, before placing it into the refrigerator for storage.
Generally, the longer you blend (stopping every 30 seconds or so in between to prevent the food processor machine from getting overheated), the smoother and creamier the texture of the nut butter would become. The finished pumpkin nut butter will look a little liquid or watery. That is fine because as the homemade butter cools down and sits in the fridge a few days, it will gradually thicken up.
For a crunchier nut butter version, reserve a quarter cup of the cashew nuts till the end and then quickly pulse it a few times with the rest of the butter mixture to leave some chunky nut bits inside.
Super Creamy Pumpkin Nut Butter
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.