Baklava Butter (Walnut and Pistachio Nut Butter)
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!
Servings: 1 .5 cups
Calories: 46kcal
Ingredients
- ⅓ cup raw cashew pieces
- ½ cup shelled pistachios un-toasted if possible
- ½ cup raw walnut pieces
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon 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.
Nutrition
Serving: 1TBS | Calories: 46kcal | Carbohydrates: 1.8g | Protein: 1.4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3.5g | Sodium: 28.2mg | Fiber: 0.6g | Sugar: 0.4g
