This mixed nut butter has a lot of goodness packed in one little jar! It’s made with a variety of nuts and seeds (plus a touch of salt), for one incredibly tasty homemade spread. Making nut butter at home is easy and you’re going to want to make this one again and again. It’ll be your new favourite thing to spread on toast!

Overhead shot of a jar of mixed nut and seed butter with a spoon dunked into it.

If you’re a fan of homemade nut butters (like me), then this mixed nut butter is for you!

A while back, I came across a store-bought version. Once I tried it, I was hooked. And you know I had to make a homemade version.

I’m no stranger to homemade nut butters (hello roasted almond butter and cashew butter), so naturally this seed and nut version is on regular rotation in our home.

Once you make it, you’re always gonna want some on hand too!

What type of spread do you enjoy on toast? I do love plain ol’ butter, but there’s nothing like scratch made nut butter.

I like my bread sliced thin and toasted on just one side. We have an old-fashioned toaster that toasts one side at a time. It’s old as heck, but it’s the best!

How To Make Mixed Nut Butter

Full details on how to make homemade nut butter are in the recipe card below, but here are the basics:

Place the roasted cashews, peanuts and almonds in a food processor, along with the sunflower seeds and sesame seeds.
Process. It’s going to look “sandy” at first, but it will come together.
Keep processing, stopping as necessary to scrape the sides of the processor with a spatula.
Once everything is nice and creamy, add chia seeds, sesame seeds and salt. Give another little process. And, that’s it!

Collage of some steps to make nut and seed butter in a food processor.

Do I Need To Add Oil?

Not at all!

All the ingredients are simply placed in the food processor and processed. Nothing to it!

As I mentioned previously (when I made homemade roasted almond butter), there’s going to be a point when you are mixing the ingredients up and you think it’s not going to come together. Trust me, friends, it will. Then you’ll be left with the most delicious mixed nut butter.

Of course, food processors vary in strength so if you want to divide the recipe in half (to make things easier on your processor) go for it!

Tips for Making This Recipe

If you don’t have the exact quantity of each nut and seed, no worries! If you have more, say, almonds, on hand than cashews that’s ok. Just use more almonds and less cashews.
Speaking of nuts, use an unsalted variety so you can control the salt content.
Salt was added to this seed and nut butter, but you can omit if you like.
Use fresh nuts and seeds as it will have an impact on your overall finished recipe.

Jar of mixed nut and seed butter with a spoon dunked into the butter.

Enjoy on toast, in smoothies or straight outta the jar (like I sometimes do)!

This makes such a lovely homemade gift. Aren’t homemade food gifts the best?

If you make this homemade nut and seed butter, be sure to leave a comment below!

Mixed Nut Butter With Seeds

Dawn | Girl Heart Food

This mixed nut butter has a lot of goodness packed in one little jar! It's made with a variety of nuts and seeds (plus a touch of salt), for one incredibly tasty homemade spread. Making nut butter at home is easy and you're going to want to make this one again and again. It'll be your new favourite thing to spread on toast!

4.50 from 2 votes

Print Recipe Save Recipe

Prep Time 10

Cook Time 10

Cooling Time 10

Total Time 30

Course Condiment

Servings 32 tablespoons (approximately) or about 2 cups

Ingredients

2 cups unsalted peanuts
1 cup unsalted almonds
1 cup unsalted cashews
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
2 tablespoons chia seeds
1 tablespoon sesame seeds
½ teaspoon sea salt

Instructions

Preheat oven to 350 degrees Fahrenheit. Place peanuts, almonds and cashews on a sheet pan and spread out. Bake for 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway through cooking. Remove and let cool.
Note: To speed up cooling time, you can place the peanuts, almonds and cashews on a new sheet pan and place into the fridge until cooled.
Combine peanuts, almonds, cashews, sunflower seeds and pumpkin seeds in a food processor and process for about 10 to 15 minutes (or until smooth and everything is combined), stopping as necessary to scrape the sides of the processor with a spatula.
Note: It's best to use a large, high-powered food processor here, something with about a 12 to 14 cup capacity.
Once mixture is smooth, add chia seeds, sesame seeds and salt. Process for about 1 more minute.
Transfer the mixed nut butter to a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 2 cups.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword homemade nut butter

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!