Maple Vanilla Macadamia Nut Butter
 
Hands-on time
Cook time
Total time
 
Author:
Ingredients
  • 1 1/4 cups raw cashews
  • 3/4 cup macadamia nuts
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • kosher salt to taste (I used between 1/4 tsp and 1/2 tsp)
Instructions
  1. Preheat oven to 350. Spread cashews on a baking sheet and toast until golden, about 6 minutes. This will vary a lot based on your oven, so check frequently! Remove and pour into a food processor or high-speed blender.
  2. Add macadamia nuts to the food processor/blender (no need to toast these) and puree until smooth, scraping down the sides often. This took about 4 minutes in my Cuisinart.
  3. Add maple syrup, vanilla extract, and a sprinkle of kosher salt. Puree again, adding salt as desired. The nut butter may clump up again once these ingredients are added; I had to process mine for another 5 minutes or so. The longer your puree, the smoother and drippier the end result would be, so I suggest going for another minute or two once you think it's done.
  4. Enjoy on toast, fruit, oatmeal, or straight from the food processor!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/maple-vanilla-macadamia-nut-butter/