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Homemade Macadamia Nut Butter

A creamy, naturally sweet nut butter made from just one ingredient. Macadamia nuts are lower in lectins, oxalates, and FODMAPs compared to many other nuts, making this a gentle option for those with food sensitivities. Perfect for drizzling over oatmeal, spreading on toast, or adding to smoothies.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dips & Spreads
Servings 16 servings

Equipment

  • Food processor

Ingredients
  

  • 3 cups raw macadamia nuts

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Spread the macadamia nuts evenly on the baking sheet and roast for 5 minutes to help release their natural oils.
  • Allow the nuts to cool slightly for about 10 minutes, then transfer them to a food processor.
  • Blend on high until the mixture transforms into a smooth, creamy butter. You may need to stop and scrape down the sides of the bowl a couple of times during blending. Total blending time should be about 7 minutes.
  • Transfer the finished macadamia nut butter to a glass airtight jar.

Notes

Storage

Store in the pantry for up to 1 month, or in the refrigerator for 3–6 months.
For longer storage, freeze portions in silicone molds and thaw as needed.

Notes

Roasting the nuts briefly helps release their natural oils, allowing them to blend into a smoother butter more quickly.
 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, keto, Keto-friendly, Lower Glycemic, Oil-free, Paleo, Soy-free, Sugar-free, Vegan