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Gingerbread Walnut Butter | Well and Full | #vegan #walnut #butter #recipe

Gingerbread Walnut Butter

This gingerbread walnut butter is a breeze to make at home, and is delicious spread on toast or served as a dip for fruit!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 Cups Raw Walnuts
  • 1/4 Tsp Salt
  • 1 Tsp Ginger Powder
  • 1/2 Tsp Cinnamon
  • 1/8 Tsp Allspice
  • 1/8 Tsp Nutmeg
  • Pinch of Cloves
  • 1/4 Tsp Vanilla Extract
  • 2 Tbs Maple Syrup or more to taste


  1. Start by preheating the oven to 300 degrees F.
  2. Spread the walnuts on a baking sheet, and toast in the oven for 10 minutes. (Note - if you toast the walnuts longer, the bioavailability of the nutrients in them will decrease.)
  3. Once nuts are done toasting, remove from the oven and let cool for a few minutes.
  4. Now, add the nuts, salt, and, spices, and vanilla (NOT the maple syrup) to your food processor. Process continually for 8 -10 minutes, until a creamy nut butter is formed. Note, you may have to pause and scrape down the sides of the food processor many times. Also note that the time it takes to make a creamy nut butter will depend on the size and power of your food processor.
  5. Once the desired consistency is reached, add the maple syrup and process until it's fully incorporated into the nut butter. Taste, and adjust sweetness if necessary.
  6. When done, scoop your nut butter into a (preferably glass) container - it will fit perfectly into a half pint mason jar - and enjoy!