Macadamia nut butter is a creamy, dreamy spread made from roasted macadamia nuts with a touch of salt and a smooth finish. It’s a simple way to enjoy the buttery flavor of macadamias in a spreadable form that’s great on toast or stirred into recipes.
This recipe addresses common problems like gritty texture, oil separation, limited freshness, and digestive discomfort in homemade macadamia nut butter.
I’ve had my share of nut butters that ended up too greasy or gritty, so this homemade macadamia butter recipe tackles those tricky parts head-on. Balancing the oil and flavor without losing that creamy texture is tough—but making it myself helped me figure out how to get it just right.
This recipe works because it uses a careful roasting time and some smart mixing steps that avoid overheating the nuts, which can ruin the texture. After about 20 minutes in the oven and some patient blending, you get a spread that’s smooth, lightly sweet, and keeps fresh longer than others I’ve tried.
If you want to add a nice touch to your breakfasts, try this together with fluffy Gluten Free Blueberry Scones for a cozy treat anyone can enjoy.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe is dairy-free, as it uses avocado oil rather than butter or milk-based products in the macadamia nut butter.
- This recipe meets vegan and vegetarian standards, incorporating no animal-derived ingredients in the macadamia nut spread.
- The recipe is low-carb and keto-friendly, using monk fruit sweetener instead of sugar for diabetic-safe homemade macadamia butter.
- This recipe is not nut-free because macadamia nuts are the main ingredient in this easy macadamia butter recipe.
Why You Will Love This Recipe
- Creamy texture with even consistency
Thanks to soaking the macadamia nuts before slow roasting, the butter blends smoothly without overheating the processor. Adding avocado oil and lecithin helps keep it from separating and keeps the texture soft and spreadable. - Subtle natural sweetness and flavor depth
Using monk fruit sweetener and vanilla powder adds gentle sweetness and warm aroma without covering up the rich, buttery flavor of the nuts. The low-temp roasting also brings out a mild toasted note. - Long-lasting freshness and easy storage
Storing the macadamia nut spread in the fridge extends its freshness for weeks, while letting it sit at room temperature before spreading restores the soft texture. This makes it easy to prepare ahead and enjoy over time. - Improved digestion and nutty richness
Soaking helps reduce natural compounds that can be hard to digest, making this homemade macadamia butter easier on the stomach. The slow roast locks in the natural oils, contributing to a satisfying richness without heaviness.
Macadamia Nut Butter
- Prep Time: 4 hours
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: Approximately 2 cups 1x
- Category: Spread
- Method: Roasting and Blending
- Cuisine: American
- Diet: Gluten-free, Vegan, Low-carb
Description
A wonderfully smooth spread made by roasting macadamia nuts with just a bit of salt to enhance their natural richness.
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
- 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, which can interfere with digestion and mask the nuts’ natural flavor.
- 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.
- Roast the nuts in a preheated oven at 250°F for about 20 minutes, stirring once midway through to ensure even browning. This gentle heat allows the nuts’ oils to develop their flavor gradually without creating bitterness or burning.
- Transfer the cooled nuts into a food processor fitted with a sharp blade. Pulse approximately 10 to 15 times to break the nuts into small pieces evenly.
- Then, run the processor continuously for 3 to 4 minutes, pausing occasionally to scrape down the sides with a spatula. Be patient as the nuts transition through stages—from crumbly, to paste-like, and finally releasing their natural oils into a creamy butter.
- Add the avocado oil and sunflower lecithin powder to the nut mixture. Then process again until the butter achieves an ultra-smooth, spreadable texture.
- Next, add the salt, vanilla powder, and monk fruit sweetener. Blend briefly until these ingredients are evenly incorporated.
- Check the thickness of the macadamia nut butter. If it feels too firm, gradually add up to 1 tablespoon more avocado oil one teaspoon at a time. Blend briefly after each addition until you reach your preferred spreadability.
- Transfer the macadamia nut butter to a clean, airtight container. Refrigerate for up to 3 weeks for best freshness. Before serving, bring the butter to room temperature for 15 to 20 minutes to soften and regain its creamy consistency.
Notes
- Using a food processor with a strong motor will make processing easier and help avoid overheating. Pulse blending at first is helpful to reduce motor strain.
- Soaking nuts not only improves digestion but also encourages a creamier texture by softening the nuts before roasting and blending.
- Slow roasting at low heat allows natural nut sugars and oils to develop fully without darkening the oils, which can cause bitterness or an off flavor.
- Sunflower lecithin powder acts as an effective emulsifier to maintain a stable texture and avoid the macadamia oil from separating during storage. It’s widely available in health food stores.
- Vanilla powder enhances the nut butter’s aroma subtly, without adding moisture that could upset the consistency.
- Monk fruit sweetener makes this recipe suitable for those following a diabetic-friendly, low-carb diet by adding sweetness without impacting blood sugar or texture.
- If you prefer a savory macadamia butter, skip the sweetener and add ¼ teaspoon smoked paprika and ¼ teaspoon garlic powder instead.
- Always bring refrigerated nut butter to room temperature before serving to restore easy spreading and improved flavor.
- Store nut butter in sealed containers and keep refrigerated to maximize shelf-life and freshness.
- All ingredients selected ensure this recipe is gluten-free, dairy-free, vegan, and low-carb, ideal for a range of dietary preferences.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Ingredient Notes
- Macadamia nuts: Choose raw, fresh macadamias with no spots or wrinkles for the best texture and flavor. Soaking them softens the nuts, making blending easier and the butter creamier.
- Salt: Pick fine salt to mix evenly, adding just enough to bring out the natural flavor of the nuts without masking it. It helps balance the richness and enhances the overall taste.
- Avocado oil: Use a mild-flavored, light avocado oil for smooth creaminess without adding strong flavor or greasiness. It keeps the butter stable and spreadable longer than common neutral oils.
- Sunflower lecithin powder: This natural emulsifier helps prevent the oil in the macadamia nut butter from separating over time. Look for powder to keep the texture steady without altering taste.
- Vanilla powder: Choose vanilla powder over extract to avoid adding moisture that can change consistency. It adds a subtle flavor boost that complements the nuts without sweetness.
- Monk fruit sweetener: Use monk fruit powder or erythritol blends for a natural, low-carb sweetener that won’t spike blood sugar or affect the recipe’s texture like liquid sweeteners might.
Recipe Baking Tips
- If your food processor overheats during blending, pulse in 15-second bursts with 30-second rests to cool it down for 4 minutes of total processing time.
- If macadamia nut butter becomes too thick after blending, add 1 tablespoon of avocado oil gradually, blending briefly until reaching desired creaminess.
- If you want to reduce bitterness and improve creaminess, soak 3 cups of macadamia nuts in 1 cup water for 4 hours before roasting.
- If oil separates from the nut butter after blending, include 1 teaspoon sunflower lecithin powder while processing to maintain smooth texture longer.
- If raw macadamia nuts have a weak flavor, roast them at 250°F for 20 minutes, stirring halfway through, then cool completely before blending.
Serving Suggestions
Serve macadamia nut butter with gluten-free toast or crisp apple slices. It also complements raw vegetable sticks or oat crackers.
Add it alongside cottage cheese or a simple spinach salad to round out the plate.
Use macadamia nut butter in smoothie bowls or swirl it into keto overnight oats. Blend it into chia pudding or add to grain-free energy bars.
Stir it into baked goods like almond flour muffins or gluten-free pancakes for added richness.
Top macadamia nut spread with a drizzle of sugar-free berry compote or coconut yogurt. Add a sprinkle of cinnamon or toasted seeds for texture.
Serve with a side of fresh lemon wedges or a dash of smoked paprika to offer contrast.
Recipe variations
- You can use raw or roasted macadamia nuts. Add ½ teaspoon salt and 1 to 2 tablespoons of avocado oil for the best results. Either macadamia nuts soaked for 4 hours or dry roasted at 250°F for 20 minutes can work well. If using larger quantities, double the nuts to 6 cups and adjust oil accordingly to maintain creaminess.
- You can use vanilla powder at 1 teaspoon to enhance the natural flavor without adding any moisture.
- Add 1 tablespoon of monk fruit sweetener for a subtle keto-friendly sweetness. Either vanilla powder or cinnamon at ¼ teaspoon can be added for mild spice notes. If making a batch for family sharing, triple the base nuts to 9 cups and proportionally increase flavorings and sweeteners.
- You can use sunflower lecithin powder at 1 teaspoon as a natural emulsifier to keep the oil and nuts blended smoothly.
- Add avocado oil gradually until you reach a creamy texture, starting with 2 tablespoons.
- If preparing macadamia nut spread for storage, keep batch size to 3 cups of nuts for refrigeration management.
- You can use savory seasonings like ¼ teaspoon smoked paprika and ¼ teaspoon garlic powder. Either smoked paprika or a pinch of cayenne pepper can be included for mild heat.
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How to Store?
To keep your macadamia nut butter fresh and delicious, follow these storage tips:
Room Temperature: Store macadamia nut butter in an airtight container at room temperature up to 2 days, away from direct sunlight or heat sources.
Refrigeration: Place macadamia nut butter in an airtight container and refrigerate up to 3 weeks. Let stand 15-20 minutes before serving.
Freezing: Freeze macadamia nut butter in a freezer-safe container for up to 3 months. Thaw at room temperature before use.
Other Recipes You’ll Love
- Gluten Free Almond Cake
- Gluten Free Chocolate Chip Cookies
- Gluten Free Lemon Zucchini Bread
- Gluten Free Apple Bundt Cake
Yes. Macadamia nut butter is high in fiber, healthy monounsaturated fats, antioxidants, vitamins, minerals, and low in sugar, supporting weight loss and heart health.
No. Macadamia nut butter has more calories and fat than peanut butter, but its fats support heart health and provide protein for satiety.
Blend macadamias and salt until smooth, then slowly add macadamia oil until fully combined; refrigerate to set and thicken for easy spreading.
Macadamia butter costs more because trees take longer to bear nuts and require labor-intensive hand harvesting, often costing about $20 per 8-ounce jar.
Walnut butter contains the most omega-3 fatty acids, which help lower LDL cholesterol, raise HDL cholesterol, and reduce inflammation.
Macadamia nuts are calorie-dense and may cause weight gain if overeaten; rare allergies can cause hives, swelling, or breathing issues.
Use macadamia nut butter on toast, in smoothies, oatmeal, or baked goods like cookies and cakes to add protein and fiber.
Yes. Macadamia butter contains oleic and palmitoleic acids that nourish and moisturize skin, leaving it soft and smooth.
Yes. Use macadamia oil 1:1 for butter; it adds crispiness to fish or chicken skin when massaged with oil and salt before cooking.
Two tablespoons of macadamia nut butter contain 220 calories, with a macronutrient ratio of 8% carbs, 89% fat, and 4% protein.
Avoid macadamia nuts if managing weight due to high calories or if allergic to tree nuts, as reactions can be severe.
Flavors vary, including almond, cashew, and coconut options like Coconut Cardamom with Chia Seed almond and cashew butter.
If you enjoyed this macadamia nut butter or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
