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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 9 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 Time: 25 mins
Total Time: 25 mins
Course: Appetizer, sauce
Cuisine: American
Keyword: Cashew Butter, Macadamia Cashew Butter, Macadamia Nut Butter, Nut Butter
Servings: 16 servings
Calories: 104kcal
Author: Lisa Bryan


  • 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