0 from 27 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
Servings: 16 servings
Calories: 209 kcal
Course:
Appetizer , Condiments
Cuisine:
American
Ingredients
- 2 cups raw cashews
- 2 cups raw macadamia nuts
Instructions
- 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.
Cup of Yum
Notes
- 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
- 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
Nutrition Information
Serving
2tbsp
Calories
209kcal
(10%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Sodium
3mg
(0%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 209
% Daily Value*
| Serving | 2tbsp | |
| Calories | 209kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 3mg | 0% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.