Description
This creamy Macadamia Nut Butter recipe transforms raw macadamia nuts into a smooth, flavorful spread with a hint of sweetness and vanilla. Soaked and gently roasted nuts are blended with avocado oil and sunflower lecithin for perfect texture and richness, making it an excellent homemade alternative to store-bought nut butters.
Ingredients
Scale
Macadamia Nut Butter Ingredients
- 3 cups raw macadamia nuts
- 1 cup water (for soaking)
- ½ teaspoon fine salt
- 2 tablespoons avocado oil
- 1 teaspoon sunflower lecithin powder
- 1 teaspoon vanilla powder
- 1 tablespoon monk fruit sweetener (or erythritol blend)
Instructions
- Soak the Nuts: Place the raw macadamia nuts in a bowl and cover them completely with 1 cup of water. Allow them to soak for at least 4 hours or preferably overnight. Soaking softens the nuts and helps reduce compounds like phytic acid, improving digestion and flavor.
- Dry the Nuts: Drain the soaked nuts and pat them dry thoroughly with a clean kitchen towel or paper towels. Arrange them in a single layer on a baking sheet lined with parchment paper to prepare for roasting.
- Roast the Nuts: Roast the nuts in a preheated oven at 250°F (120°C) for about 20 minutes, stirring once midway through to ensure even browning. This low-temperature roast enhances the nuts’ natural oils and flavor without burning.
- Break Down the Nuts: Once cooled, transfer the nuts into a food processor fitted with a sharp blade. Pulse 10 to 15 times to break them into small, even pieces to prepare for blending.
- Process into Butter: Run the processor continuously for 3 to 4 minutes, pausing occasionally to scrape down the sides. The nuts will progress from crumbly to paste-like as their oils release, forming a creamy butter.
- Add Oil and Lecithin: Add the avocado oil and sunflower lecithin powder to the processor. Blend again until the mixture becomes ultra-smooth and spreadable.
- Incorporate Flavorings: Add the salt, vanilla powder, and monk fruit sweetener. Blend briefly until all ingredients are thoroughly combined, balancing sweetness and flavor.
- Adjust Texture: Check the thickness of the nut butter. If it’s too firm, gradually add up to 1 tablespoon more avocado oil, one teaspoon at a time, blending after each addition, until desired spreadability is achieved.
- Store Properly: Transfer the macadamia nut butter into a clean, airtight container. Refrigerate for up to 3 weeks for best freshness. Before serving, let it sit at room temperature for 15 to 20 minutes to soften and restore creaminess.
Notes
- Soaking the macadamia nuts reduces phytic acid, enhancing flavor and digestibility.
- Roasting at low heat prevents bitterness and preserves natural oils.
- Sunflower lecithin acts as a natural emulsifier, creating a smoother texture.
- Monk fruit sweetener offers a low-calorie sweet option; adjust sweetness to taste.
- Store in an airtight container in the refrigerator up to 3 weeks.
- Bring to room temperature before serving for best spreadability.
