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Luxe Cashew Macadamia Nut Butter | occasionallyeggs.com

Luxe Cashew Macadamia Nut Butter

This luxe vegan cashew macadamia butter is made with roasted nuts, a little coconut sugar, cinnamon, and coconut oil for an extra creamy, decadent spread. 

Course Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups

Ingredients

  • 1 cup cashews*
  • 1 cup macadamia nuts
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut sugar*
  • 1 teaspoon pure vanilla extract*
  • 1 teaspoon cinnamon
  • Pinch salt

Instructions

  1. Spread the nuts on a baking sheet and roast at 300F/150C for ten minutes. Cool slightly.
  2. In the bowl of a food processor, blend the nuts until a thick paste forms. Add the coconut oil, coconut sugar, vanilla, cinnamon, and salt. It will turn into powder, then seize, then start to thin out again. Adding the coconut oil at this stage helps speed everything up. Keep blending until it's completely smooth. It should take 5-7 minutes in total.
  3. Transfer to a jar with a tight fitting lid and refrigerate for up to a month (if it's mouldy, don't eat it). It's perfect for dipping apples and pears, or on dark bread.

Notes

1. Get raw, unsalted nuts for this recipe.
2. Don't substitute a liquid sweetener like maple syrup or honey for the coconut sugar, as it will cause your nut butter to seize up.
3. If you have vanilla beans or power, use them instead of the extract for a pretty speckled look.