This homemade macadamia nut butter recipe comes together in less than 10 minutes, and adds a creamy element to anything you spread it on. Try it atop toast, in smoothies, or to bind your favorite granola!
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About this recipe
Much Cheaper Than Store-Bought: It's hard to find reasonably-priced sprouted seed and nut butters, so making your own at home is a cost-effective way to enhance your home-cooking.
You can easily double or halve this recipe, so if you need more or less of this to make something else, just follow the steps with your nut or seed of choice. It makes for a great substitute for cashew butter, since cashews are widely considered a high histamine food.
Versatile Uses: Low histamine nut butter has been a tutorial of sorts that I've been wanting to add to the site for a long time. They're a very simple, healthy food to make, and they're incredibly versatile.
Mac nut butter makes a great base for salad dressings, thickener for soups and sauces, and dip for fruits of all kinds. Most people on a low histamine vegan diet end up using nuts and seeds along with legumes to get the bulk of their protein, so it's important to vary the ways in which you can consume them.
Very Customizable: Depending on your tolerances, you can switch the macadamias out for hazelnuts, pumpkin seeds, or almonds, as well as adding any number of sweeteners and spices (though remember that more sugar = more inflammation, and spices need to be cooked rather than added raw). It's great to use on top of overnight oats or flax seed pudding.
Ingredients
Macadamia Nuts: generally I'd recommend using raw macadamias, but you can also dry-roast your mac nuts to give them a toastier flavor and/or add spices. This goes for any low histamine seeds or nuts you use to make a nut butter, but note that some seeds and nuts don't require or benefit as much from roasting.
Salt: this is an optional addition to your homemade macadamia nut butter, but it's highly recommended to add balance to the butter.
How to make macadamia nut butter: instructions
Step 1. *If starting from raw nuts, see notes.* Add your already-roasted nuts to a large pan over medium-low on the stovetop, moving them around until reheated and the nutty scent intensifies, about 3-5 minutes.
Step 2. Now that your nuts are all toasty, add them whole to your blender or Vitamix and blend on medium for 1 minute. Check to ensure the nuts are macerating evenly, and then blend for another 7-9 minutes, until a very creamy and even butter forms.
If you use a Vitamix, this will happen in about 4 minutes and you'll need to take breaks every 10 seconds to let the motor cool. Regardless of machinery, the process will be loud and sound very unbalanced, but your butter will go from whole nuts to meal, and then into this clumpy dough, and finally into a smooth butter.
You may want to pulse your blender if it's particularly powerful, as sometimes they stall, but anytime it stops blending you just need to scrape down the sides to move the mass more into the center and it will go back to making butter.
Step 3. Once the blend has become completely melt-in-your-mouth creamy, add your salt and any other toasted flavorings, and then blend together for another 15 seconds to ensure even distribution. Scrape your finished butter into a jar and store it in the fridge for up to one week.
Recipe notes & tips
Using Raw Nuts: you can keep your nuts raw and eat them like that, but most nuts & seeds benefit highly from roasting, with the exception of almonds. To toast your nuts, preheat your oven to 300°F (150°C) for ten minutes, then place your nuts on a baking tray in the middle rack.
Bake the nuts or seeds for 6-12 minutes, first checking them after 6 minutes by giving them a stir and a sniff. Anything sprouted, along with seeds and smaller nuts will finish toasting first.
Larger nuts, like the macadamias shown in this recipe, tend to take more like the 12 minutes, but they still need to be checked on every couple of minutes. If you're using hazelnuts, you'll want to remove the skins carefully after roasting, as they add a lot of unnecessary texture and bitterness to a nut butter.
Soaking Nuts: to lower the phytic acid and other antinutrient levels in your nuts and seeds, soak them in water for several hours or overnight, and then dry them out at a low temperature in the oven. The drying phase can quickly become roasting, if you don't pay close attention.
Adding Flavors: for a twist on plain macadamia nut butter, in the last 30 seconds of blending you can add in ⅛ teaspoon of monk fruit powder, ¼ teaspoon vanilla powder, and a handful of chia seeds, or any combination therein.
What to do with macadamia nut butter
- to thin out homemade pesto sauce
- spread it onto your favorite toast
- with tolerated cereal or granola
- to make delicious antihistamine smoothies
- combine it with some jam for a MB& J
- any other way you would use nut butter
Macadamia Nut Butter FAQ
Homemade macadamia nut butter can keep in an airtight container in the fridge for up to 2 weeks safely, or one month with very careful storage.
Yes, you can use a variety of different nuts or seeds to make nut butter in a blender; you can even try a blend. I recommend starting with almonds, macadamias, and/or pumpkin seeds.
Yes, you could use any solid or granulated sweetener, but make sure that you add it to the nuts before blending them, much like adding the salt.
Yes, you could flavor the macadamia nut butter with spices, but you'll want to add them to the nuts before roasting them lightly, otherwise the uncooked spices wll taste very raw and make the nut butter somewhat bitter.
📖 Recipe
Easy Macadamia Nut Butter (2 Ingredients)
Ingredients
- 1.5 Cup Macadamia Nuts
- ¼ teaspoon sea salt optional
Instructions
- *If starting from raw nuts, see notes.* Add your already-roasted nuts to a large pan over medium-low on the stovetop, moving them around until reheated and the nutty scent intensifies, about 3-5 minutes. If you're using hazelnuts, you'll want to remove the skins carefully after roasting, as they add a lot of unnecessary texture and bitterness to a nut butter.
- Now that your nuts are all toasty, add them whole to your blender or Vitamix and blend on medium for 1 minute. Check to ensure the nuts are macerating evenly, and then blend for another 7-9 minutes, until a very creamy and even butter forms. If you use a Vitamix, this will happen in about 4 minutes and you'll need to take breaks every 10 seconds to let the motor cool. Regardless of machinery, the process will be loud and sound very unbalanced, but your butter will go from whole nuts to meal, and then into this clumpy dough, and finally into a smooth butter. You may want to pulse your blender if it's particularly powerful, as sometimes they stall, but anytime it stops blending you just need to scrape down the sides to move the mass more into the center and it will go back to making butter.
- Once the blend has become completely melt-in-your-mouth creamy, add your salt and any other toasted flavorings, and then blend together for another 15 seconds to ensure even distribution. Scrape your finished butter into a jar and store it in the fridge for up to one week.
Notes
Nutrition
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Chi says
Thank you for sharing this recipe! Where do you buy your raw macadamia nuts?
Max says
These days I get them from Thrive Market; they have a reasonable non-sale price and the nuts are always fresh!