Macadamia Nut Butter

Tanya Eisenwasser

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A simple two-ingredient nut butter that's creamy and mild. Great on toast, with apple slices, or stirred into oatmeal.

Prep 5 min

Cook 10 min

Serves 8

Gluten-freeDairy-freeVegan

Ingredients

• 2 cups raw macadamia nuts
• 1/4 teaspoon sea salt

Instructions

Toast the Nuts (Optional)

1. For a richer flavor, spread the macadamia nuts on a baking sheet.
2. Toast at 325°F (165°C) for 8-10 minutes, stirring halfway, until lightly golden and fragrant.
3. Let cool for 5 minutes before blending.

Blend

1. Add the macadamia nuts to a food processor or high-speed blender.
2. Process for 1-2 minutes until the nuts break down into a coarse meal.
3. Stop and scrape down the sides.
4. Continue processing for another 6-8 minutes, stopping to scrape the sides as needed.
5. The mixture will progress from crumbly to a thick ball, then release its oils and become smooth and creamy.
6. Add the salt and blend for 15 more seconds to combine.

Store

Transfer to a clean glass jar with a tight-fitting lid.

Tips & Substitutions

• Skip toasting if you are very sensitive. Raw macadamia nuts blend just as well, though the flavor will be milder.
• Processing time depends on your machine. A high-speed blender or powerful food processor finishes in about 5 minutes. Smaller machines may take 10 or more, with frequent scraping.
• Add 1 tablespoon maple syrup for a lightly sweetened version. Stir it in at the end.
• Stir if the oils separate. Natural nut butters will separate over time. A quick stir brings it back together.
• Swap macadamia nuts for cashews if they are easier to find, though macadamia nuts are generally better tolerated for histamine intolerance.

Why This Works

Macadamia nuts. Generally well tolerated and naturally low in histamine. They are one of the safer nut options compared to walnuts or cashews, which some people find more problematic.

Minimal ingredients. Just nuts and salt. Fewer ingredients means fewer potential triggers and easier troubleshooting if something does not agree with you.

No additives. Store-bought nut butters often contain preservatives, added oils, or other ingredients that can be problematic. Making your own gives you full control over freshness and quality.

Storage

Store in a clean glass jar with a tight-fitting lid in the refrigerator for 2-3 weeks. The oils may separate over time, which is normal. Just stir before using. Histamine buildup is lower risk than with meat or fish leftovers. The bigger concern with nut butter over time is rancidity, so use clean utensils and keep the lid tightly sealed. You can also freeze portions for longer storage.