Our family makes this special delicious nut-seed butter blend about every 2 weeks – like clockwork…because we love it so much and go through a jar so quickly! The inspiration for this recipe actually came about because my husband loved peanut butter, but we were looking for a healthy home-made peanut-free alternative we could make at home. We wanted a blend that would not cost a fortune to make, but would still be creamy and tasty. So after a few tries, this Super Creamy Pumpkin Nut Butter was born!
You can pretty much spread this refreshingly different creamy blend on everything – bagels, toasts, waffles, biscuits, pancakes, crackers, sandwiches – you name it! There’s a secret ingredient in this Super Creamy Pumpkin Nut Butter that just makes this nut butter blend super fragrant and irresistible. It was added on suggestion by my husband, so props to him for his contribution to this recipe. See if you spot that secret ingredient in the recipe ingredients list below.
For those who are new to the world of seed/nut butter making, refer to this article on top key tips to help you successfully get started – Cooking 101: Must Know Tips For Making Home Nut Seed Butters. On my daughter’s suggestion, we tried this pumpkin nut butter spread on a bagel with tahini drizzled on top and the pumpkin nut butter + tahini combo was heavenly. So, this recipe is very much a family inspired one!
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!
- 1 cup roasted unsalted pumpkin seeds [128 g]
- 1 cup roasted unsalted cashew nuts [138 g]
- ½ cup roasted unsalted almonds [81 g]
- 2 tablespoons canola oil (or sunflower oil)
- 1 tablespoon maple syrup (or agave nectar or honey)
- 2 tablespoons sesame oil
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.
If you like your nut butter sweeter, you can also add another half tablespoon or more of maple syrup. Feel free to double the recipe and then store the extra amount in a lidded glass mason jar or freezer safe container, to take out and thaw to use when the first jar is used up. It also saves time and energy by making a double batch at one time.
It is fine to buy raw cashew nuts, almonds and pumpkin seeds then just roast them yourself. To do so, heat the oven to 350 F (or 177 C), spread the measured amount of cashews and almonds on a baking tray in a single layer, then toast for 8-10 minutes on each side, until golden brown (but not burnt) in color. For raw pumpkin seeds, you would only need to roast about 5-6 minutes on each side. Watch the seeds and remove from the oven before they become burnt.
Are you allergic to almond and cashew nuts, but still want to make your own homemade seed butter? Here’s a recipe to try: go to this recipe link to make your own Versatile & Creamy Sunflower Seed Butter!