Macadamia Cashew Butter
Macadamia Cashew Butter is a blend of cashew butter and macadamia nut butter. It’s one of my favorite homemade nut butters. It’s delicious, super creamy and a nice change from almond butter or peanut butter.
After making my homemade almond butter I received a few emails from readers asking about other nut butters. What else could you make at home that wasn’t either peanut or almond butter? Because it seems a few of you have sensitivities to both of those nuts.
If you’ve been reading this blog for any length of time, you know my love for cashew-anything (homemade cashew milk, vegan cashew ricotta, cashew cream, cashew date shakes…you get the idea). I also swoon over creamy macadamia nuts (especially when covered in chocolate).
The Best Nut Butter Blend
So one of my favorite homemade nutter butter blends is this one – macadamia cashew butter. Trust me, you’re gonna want to slather it on everything (though I’m partial to bananas).
It’s unbelievably creamy and making it at home is far more economical than buying cashew butter in the store – and I don’t think you can even buy macadamia butter in the store, can you?
How to Make Macadamia Cashew Butter
If you haven’t yet watched my video for making homemade almond butter, make sure to watch that first. Because the process for making this macadamia cashew butter is virtually identical.
Start by roasting 2 cups of raw cashews and 2 cups of raw macadamia nuts, then cool to room temperature. This helps to release their natural oils. Then, toss the nuts into your Vitamix and blend for a few minutes, using your tamper constantly push the nut butter into the blades. A few minutes later, homemade macadamia cashew butter.
Tips for this Nut Butter Recipe
Cashews and macadamia nuts are super creamy so you might think that they’d blend faster than almonds, but the opposite is true. They actually take a couple of minutes longer. My almond butter takes one minute in my Vitamix, whereas this macadamia cashew butter took three minutes, to get to the same level of creaminess.
This is due to the fact that the nut oils don’t separate as much with either cashews or macadamia nuts. You know how it is when you’re buying a jar of peanut butter or almond butter from the store and the oil separates to the top? Well there’s really is no oil separation with cashews and macadamia nuts.
This means your macadamia cashew butter will stay super creamy in your storage container and you won’t have to vigorously stir it before using. But, it does take a couple minutes longer to blend. Not a biggie though. When you taste this delicious, creamy, almost indulgent macadamia cashew butter, I think you’ll be one happy camper. Enjoy!
Macadamia Cashew Butter
- 2 cups raw cashews
- 2 cups raw macadamia nuts
- Preheat your oven to 350 degrees fahrenheit.
- Place the nuts on a large, parchment-lined baking sheet and cook for 10 minutes. Then, let cool to room temperature.
- Transfer the nuts to your Vitamix and blend on high for 3-minutes, using the tamper to constantly push the nut butter into the blades.
- Pour the macadamia cashew butter into a storage container and keep in the refrigerator.
- The macadamia cashew butter will stay good for 2-3 months in the fridge.
- My favorite air-tight storage containers for all of my butters, sauces and spreads are these Weck Jars