This Macadamia Nut Butter is so simple to make and SO much better than store bought. It is smooth and creamy and only takes 5 minutes to make. I love the combination of sweet and salty! I love to pair this Macadamia Nut Butter with apple slices, bananas, and even almond crackers– it’s one of my favorite snacks.
What Makes This Recipe So Good?
- There are so many ways you can use this nut butter. It is a nice way to spice up the traditional almond butter or peanut butter. You can bake with it and also eat it as a snack.
- This homemade macadamia nut butter is a great alternative to store bought butter-it is free of any additives unlike most nut butters in the grocery store.
- It takes 5 minutes to make this recipe.
- This homemade nut butter will last for up to 2 weeks in the refrigerator. This recipe is naturally gluten free, grain free, dairy free, flourless, paleo, soy free, and refined sugar free. It can also be made Whole30 friendly if you omit the maple syrup.
- If you are doing the autoimmune protocol and are missing nuts, check out my homemade Tigernut Butter on my website.
- If you’re in the Pittsburgh area and interested in getting meals/ snacks delivered right to your door, check out my weekly meal prep menu!
Recipe Ingredients
- Macadamia nuts- Make a great butter. Macadamia nuts contain healthy fats and fiber. They are nutrient dense and filling. They have a great creamy texture and buttery taste. Make sure you buy macadamia nuts without any oil on them. A lot of grocery stores sell them with refined oils on top.
- Maple syrup– A little added sweetness. Make sure to use a pure maple syrup. Many maple syrups have a ton of additives. I recommend Costco’s Kirkland brand. If you prefer lower carb, you can omit the maple syrup.
- Avocado oil- You can also use olive oil. Avocado oil is the best alternative to other oils, like canola oil or vegetable oil.
- Sea salt– If you are using unsalted nuts, I recommend adding a pinch of sea salt. You will love the sweet and salty combination.
How To Make
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Step 1
- Add all ingredients to a food processor or high speed blender.
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Step 2
- Blend on high until smooth and creamy. Be sure to scrape down the sides of the blender every 45 seconds to ensure everything is blended evenly.
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Step 3
- Continue blending until it is fully smooth and creamy.
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Step 4
- Store in an airtight container and enjoy!
Recipe FAQ’s
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How Long Will The Macadamia Nut Butter Last?
- It will last for up to 2 weeks in the fridge.
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What Do I Pair This With?
- Anything you want, really. It is great with various fruits. It would also be delicious in a smoothie.
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How Are Nut Butters Made?
- They are made from ground up nuts. Once the nuts are blended, they release their natural oils. This is how it becomes creamy.
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What Is A Perk Of Making Nut Butter At Home Vs. Buying it?
- First off, making your own saves money! Store bought nut butters can be quite costly. Secondly, you can control what is in it when you make your own. Often time store bought nut butters contain crazy additives or processed oils that we do not want to be eating.
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Are There Different Variations You Can Make?
- Yes! You can add a little bit of cocoa powder if you want a chocolatey taste or even chocolate syrup. I sometimes like to add a little bit of cinnamon.
Chef’s Tips
- Scrape down the sides of the food processor/ blender every 30-45 seconds while blending. This will allow everything to be fully blended, with no extra chunks on the sides.
If you like this recipe, you will LOVE
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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Macadamia Nut Butter
Servings 12 servings
196kcal
Cost $8
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Equipment
- blender or food processor
Ingredients
- 2 cups macadamia nuts
- 1 tbsp maple syrup
- 3 tbsp avocado oil
- 1 pinch sea salt optional
Instructions
- Add all ingredients to the blender. If using unsalted macadamia nuts, add a pinch of sea salt, if desired.
- Blend on high until smooth and creamy. Stop every 45 seconds to scrape down sides of blender.
- Blend until nut butter is evenly smooth.
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Creamy and smooth nut butter
Serving: 3g | Calories: 196kcal | Carbohydrates: 4g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Sodium: 4mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
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