Cinnamon Walnut Butter (Gluten-Free, Vegan)

Confession: I am obsessed with nut butters. We all have a food-related vice (or two), and being a nutrition coach doesn't make me immune to such things. Nut butters are my vice (ok, let's be honest - dark chocolate too. Put the two together, and I'm done for!). I've learned that I need to moderate the number of jars of nut butters in my household, and have to practice mindful eating once the jars are open so that 1 Tbsp doesn't turn into 10 Tbsp down my gullet in an instant.

I recently had half a bag of raw walnuts left over (from the crust of the Cardamom Vanilla Matcha Cheesecake <---- check it out!), so I took the food processor out to make some nut butter. Let me tell you, it is EXPENSIVE to purchase pre-made walnut butter (think $14 for a tiny jar!), so from now on, I am making it at home from raw, organic walnuts. Add a little bit of cinnamon and salt (and optional maple syrup, though I omitted it this time), and voilà, delicious walnut butter that is wallet-friendly!

Cinnamon Walnut Butter
(Vegan, Gluten-Free)

Prep time: 5 min
Makes ~1.5 - 2 cups


  • 8 oz raw, organic walnuts
  • Organic extra virgin olive oil
    (see below for quantity)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • optional: 1 Tbsp maple syrup


  1. In a food processor, add the walnuts, ground cinnamon, and salt. Grind up into a fine powder. The oil will begin to extract from the nuts and nut butter will start to form.
  2. As the mixture is processing, slowly add olive oil until it forms the consistency of nut butter (~1/4 cup).
  3. Add optional maple syrup, and process until completely mixed.
  4. Store in an air-tight container in the refrigerator for up to 7 days.

serving ideas

  • Apple slices
  • Celery ribs
  • Carrot sticks
  • Banana
  • Halved figs
  • Smoothies
  • On top of oatmeal (if you tolerate oats)