Description
Mix up your pantry with this recipe for Baklava Butter! Made primarily with ground walnuts and pistachios, it’s a nutty and creamy spread with flavors inspired by the traditional Greek pastry. Vegan, gluten-free, and oil-free!
Ingredients
Units
Scale
- 1/3 cup raw cashew pieces
- 1/2 cup shelled pistachios, un-toasted if possible
- 1/2 cup raw walnut pieces
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg or cardamom
- 1–2 TBS maple syrup, optional for stirring in at the end
Equipment: Food processor
Instructions
- Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Toast until fragrant, 5-10 minutes, stirring halfway through. Watch carefully as they can burn easily! Meanwhile, get out your food processor and set it up.
- Remove nuts from oven and let cool slightly. Add cooled nuts to the food processor and pulse to combine until you have a meal-like texture.
- To food processor, add vanilla, sea salt, cinnamon, and nutmeg/cardamom if using. Let blend until a smooth paste forms. If you blend too long the fats may separate, so try to stop once the baklava butter has a spreadable consistency.
- Remove baklava butter from the food processor, taste, and stir in (by hand) maple syrup, if desired.
Notes
Nutrition information calculated without maple syrup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 TBS
- Calories: 46 calories
- Sugar: 0.4 grams
- Sodium: 28.2 milligrams
- Fat: 4 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 1.8 grams
- Fiber: 0.6 grams
- Protein: 1.4 grams
- Cholesterol: 0 milligrams