How to Make Cashew Macadamia Butter

Your favorite mixed nuts can make a great alternative to peanut butter.

Peanut butter is one of the most well-known sandwich spreads in America and mixed nuts are considered a favorite snack by many. You can easily make similar spreads at home using your favorite assortments of nuts. The sweet and salty combination of macadamia and cashew nuts is an ideal alternative for peanut butter lovers. Many recipe websites like Taste Hong Kong and famous chefs like Emeril Lagasse offer simple do-it-yourself instructions on how to make cashew macadamia butter.

Things You'll Need

• Food processor
• Rubber spatula
• 2 cups unsalted cashews
• 2 cups unsalted macadamias
• 1/2 teaspoon salt
• 1-1/2 teaspoon sugar
• 3 tablespoons vegetable oil

Instructions

1. Combine both nuts, pour them into the food processor and sprinkle in up to half of the other ingredients; 1 tbsp oil, 1/4 tsp salt, 1/2 tsp sugar. Tightly secure the lid on your food processor and set it to the highest speed. Blend for 30 to 60 seconds.

2. Scrape the sides of the processor bowl. After about a minute, the nuts should begin taking on a pasty consistency, rising up and sticking to the sides of the bowl. Turn off your food processor and use a rubber spatula to scrape the substance back down to the bottom center of the bowl.

3. Sample and enhance the nutty paste. Before you resume blending, indulge in a small sample of your paste to determine how much more salt, sugar or oil is needed. The easy thing about making cashew macadamia butter is that the recipe is based on your personal liking. Taste the spread and add additional ingredients accordingly.

4. Close the food processor and continue blending. Depending on your personal preferences, the total processing time should be between approximately five and seven minutes. Continue processing the spread, stopping every 30 to 60 seconds to scrape, taste and add any seasoning enhancements. For smoother, creamier nut spread, blend it a bit longer. Chunky, gritty spreads require minimal processing.

5. Serve and store. When your cashew macadamia butter has reached your desired taste and consistency, transfer it to a bowl or jar, scraping all the contents from the processor with a rubber spatula. You may immediately serve and consume the product as soon as it's prepared, store it or incorporate it into other recipes. For storing, transfer the spread to an airtight container and refrigerate.

Tips & Warnings

• When stored, nut and vegetable oils may rise and well-up at the top of the spread. Simply fold and stir the spread with a spoon or butter knife to redistribute the oil and retain the proper consistency.

• Home made cashew macadamia butter contains no preservatives and can perish if left out and uncovered for extended periods. Keep unused portions tightly sealed and refrigerated to achieve maximum shelf-life.

References

• YouTube: How To Make Raw Macadamia Nut Butter
• Food Network: Homemade Cashew Butter
• Taste Hong Kong: Homemade Cashew Butter

Resources

• Futters Nut Butters: Macadamia Nuts & Macadamia Butter
• Futters Nut Butters: Cashews & Cashew Butter