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This macadamia cashew butter blend is one of my favorite homemade nut butters. It's delicious, super creamy and only take a few minutes to make.
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5 from 10 votes

Macadamia Cashew Butter

This homemade cashew butter and macadamia nut butter blend is delicious, super creamy and only takes a few minutes to make.
Prep Time25 minutes
Total Time25 minutes
Course: Appetizer, sauce
Cuisine: American
Keyword: Cashew Butter, Macadamia Cashew Butter, Macadamia Nut Butter, Nut Butter
Servings: 16 servings
Author: Lisa Bryan

Ingredients

US - Metric

Instructions

  • 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.

Notes

  • 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

Nutrition

Serving: 2tbsp | Calories: 209kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg