Can You Make Nut Butter With The Champion Juicer?

You love fresh nut butter. But you already own a Champion Juicer, and somewhere online someone claimed it works for more than juice. Maybe you tried it once — ended up with a half-churned, overheated mess that smelled like burned almonds. Or maybe you haven’t tried because every recipe you see calls for a food processor.

Here’s the short answer: yes, the Champion Juicer can make nut butter. But it’s not the same as using a food processor or a high-speed blender. You need the right setup, the right nuts, and a little patience. This article covers exactly what works, what doesn’t, and how to avoid wasting a bag of expensive cashews.

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If you want a ready-to-eat nut butter right now, without any work, there’s a shortcut worth mentioning. After the intro I’ll point you to one that tastes like birthday cake and packs 9 grams of protein per serving — perfect for when you don’t feel like firing up the juicer.

Nuts ‘N More Birthday Cake Peanut Butter Spread is a high-protein, low-sugar option that skips the mess entirely. It’s made with whey protein isolate and flax, so you get extra omega-3s and almost double the protein of standard peanut butter. Great for spooning straight from the jar or stirring into oatmeal. That jar works as a fallback when your homemade batch doesn’t turn out right — or when you just want cake-batter flavor without the guilt.

How The Champion Juicer Handles Nuts (The Short Version)

The Champion Juicer is a masticating juicer. It uses a single auger to crush and press produce. That same mechanism can grind nuts into butter — but only if you understand what the machine can and cannot do.

Three things matter: moisture content, oil content, and nut size. Almonds and cashews work best. Peanuts also work, but they’re softer and can turn to paste too quickly. Macadamias and pecans are too oily — they’ll turn to liquid and leak out the pulp chute.

You must use raw, unsalted nuts. Roasted nuts have less moisture and produce a thicker, stickier butter that can clog the screen. Salted nuts leave salt residue in the juicer, and that metal-on-salt corrosion is real after a few uses.

Let the nuts come to room temperature. Cold nuts from the fridge are hard and can strain the motor. If your juicer starts groaning, stop immediately.

Setting Up Your Champion For Nut Butter

Most Champion Juicers come with two screens: a coarse screen (for soft fruits) and a fine screen (for hard vegetables and wheatgrass). For nut butter, you need the blank screen — the one with no holes. If you don’t have that screen, you can buy it separately. It’s sometimes called the “homogenizing blank” or “nut butter blank.”

Without the blank screen, nuts will get chopped but won’t be forced back into the auger to create the friction needed to release oils. You’ll end up with nut flour, not butter.

Assemble the juicer with the blank screen. Remove the pulp chute cap. Place a bowl under the juice spout. That’s where the butter comes out. The pulp spout stays open — nothing comes out of it.

Start the juicer. Feed nuts slowly, one small handful at a time. If you dump a cup in at once, the auger packs up and the machine stalls. Let each handful get ground before adding the next.

After the first pass, the butter will look crumbly and dry. That’s normal. Run it through again. Second pass, it will start to clump. Third or fourth pass, it becomes smooth. Most nuts need 3 to 5 passes. The motor will get warm — that’s fine, but give it a 2-minute rest between batches if you’re doing more than a cup.

One real-world observation: the Champion Juicer produces nut butter that’s slightly warmer than room temperature because of the friction. That heat can change the flavor of delicate nuts like pistachios. For almonds and cashews, it’s barely noticeable.

Comparison: Champion Juicer vs. Food Processor vs. High-Speed Blender

I’ve made nut butter with all three. Each has trade-offs. Here’s a table to give you the straight facts.

The Champion Juicer is slower, but it’s also the only one that doubles as a juicer. If you already have one, spending $15 on the blank screen is cheaper than buying a new appliance. If you’re buying fresh, a food processor is more practical for nut butter alone.

Common Mistakes And How To Fix Them

Butter comes out too dry or powdery

You didn’t run it enough passes. The oils need friction to release. Run it again. If after 5 passes it’s still dry, the nuts are too dry — try adding a teaspoon of coconut oil or a few drops of avocado oil at the feed chute. That can kickstart the oil release.

Juicer stalls or makes high-pitched noise

You overloaded it. Stop, remove the blank screen, clear the nut paste, and feed smaller handfuls. Also check that you’re using the blank screen, not a screen with holes — that causes jams.

Butter leaks out of the pulp chute instead of the juice spout

You forgot to install the blank screen. Or the blank screen is damaged. The butter should only exit through the juice spout.

Butter tastes burnt

The motor overheated. Run smaller batches and let the machine rest 3 minutes between cups. If the nuts themselves are toasted, try raw nuts. Roasted nuts burn more easily.

Frequently Asked Questions

Can the Champion Juicer make almond butter without the blank screen?

No. Without the blank screen, nuts get chopped and immediately pushed through holes, turning into coarse meal. You need the solid blank to force the paste back into the auger for oil extraction. That blank is available as a replacement part online.

Can I add flavorings like honey or cocoa powder during the process?

Yes, but add them after the first two passes. If you add honey or oil at the start, the butter won’t develop the right consistency. After two passes, toss in a tablespoon of cocoa, a pinch of salt, or a teaspoon of honey. Run it once more to incorporate.

How long does homemade nut butter last in the fridge?

About 2 to 3 weeks in an airtight jar. Because the Champion Juicer doesn’t introduce much air (unlike a blender), the butter stays fresher a bit longer. But watch for rancidity — if it smells sharp or bitter, toss it. Always store in the fridge.

Can I make nut butter from frozen nuts?

Not recommended. Frozen nuts are too hard and can damage the auger. Thaw them completely to room temperature first. Even then, frozen nuts often have more condensation which can make the butter separate later.

Is it worth buying a Champion Juicer just for nut butter?

Only if you already juice regularly. As a dedicated nut butter machine, a food processor or a blender that can handle peanut butter and almond butter making easily is faster and easier to clean. But if you own the Champion, the blank screen is a cheap upgrade that turns it into a dual-purpose tool. For anyone who wants to make both juice and nut butter, it’s a solid choice.

What You Should Remember

• Use the blank screen — the one with no holes. Without it, you get nut flour, not butter.
• Feed nuts slowly, one handful at a time. Overloading stalls the motor.
• Run the nut butter through 3 to 5 passes. First pass looks crumbly; by the third it turns smooth.
• Let the motor rest between batches. Two or three minutes keeps it from overheating.
• Stick to raw almonds, cashews, or peanuts. Oily nuts like macadamias won’t work.
• Clean the blank screen and auger immediately after use — dried nut paste is a pain to remove.
• When you want a break from the work, grab a jar of the Nuts ‘N More Birthday Cake Peanut Butter Spread — it’s already perfect.

Making nut butter with your Champion Juicer is doable, but it takes more passes than you’d expect. If you have the patience, you get a fresh, preservative-free butter with full control over texture and ingredients. If you don’t, that’s what the jar is for.