Macadamia Cashew Butter
This homemade cashew butter and macadamia nut butter blend is delicious, super creamy and only takes a few minutes to make.
Servings: 16 servings
- 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
Serving: 2tbsp | Calories: 104kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 84mg | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.8mg