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overhead shot of a jar of baklava butter with a knife stuck in it

Baklava Butter (Walnut and Pistachio Nut Butter)

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5 from 1 review

  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan


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! 


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
  • 12 TBS maple syrup, optional for stirring in at the end

Equipment: Food processor 


  1. 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.
  2. 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. 
  3. 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. 
  4. Remove baklava butter from the food processor, taste, and stir in (by hand) maple syrup, if desired. 


Nutrition information calculated without maple syrup. 

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Spread
  • Method: Blending
  • Cuisine: American


  • 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