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Chef Megan Mitchell

Online Cookbook

Homemade Nut and Seed Protein Butter

Homemade Nut and Seed Protein Butter


  • 2 cups raw sliced almonds
  • 1 1/2 cups raw cashew pieces
  • 1 1/2 cups raw pecans
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup flax seeds
  • 1/4 cup chia seeds
  • 1/2 tsp. Himalayan pink salt
  • Liquid coconut oil, as needed
  • 2 tbsp. maple syrup
  • 1/4 tsp. cinnamon


  1. Preheat oven to 325F.

  2. Place the almonds, cashews, pecans, pumpkin seeds and flax seeds on a medium sheet tray and spread out into a flat, even layer.

  3. Place on the middle rack in the preheated oven and toast for 10 minutes. Remove, toss and toast for another 10 minutes or until lightly golden and fragrant.

  4. Carefully pour the toasted nuts and seeds into a food processor along with the chia seeds and salt (as well as the maple and cinnamon if using). Blitz for 12-15 minutes or until smooth and creamy, stopping to scrape down the sides as needed. It will start off looking very dry and crumbly, form into a ball and then smooth out into a butter. If after 15 minutes it still looks too dry, add in 1-3 tbsp. liquid coconut oil.

  5. Taste for flavoring. Adding more salt or maple as needed.

  6. Serve with sliced apples, spread on toast, add a scoop to oatmeal or enjoy on its own.

    Recipe Courtesy of Megan Mitchell

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