AuthorStacy SaundersCategorySauces, SnacksDifficultyBeginnerLow histamine macadamia nut butter- so tasty you won't even miss peanut butter!
Yields 2 cups nut butter
Place all ingredients in a high speed blender (like a Vitamix). Turn on low speed. You may have to use a spatula to get the nuts out of the corners of the blender and into the center. As the nuts are crushed, slowly increase the speed (my blender spins out if I increase the speed too quickly).
For really smooth nut butter: When the nuts are pulverized and the mixture starts to liquefy, turn the speed on high for a few minutes.
Pour into a pint mason jar or container that holds 2 cups. Stays good for 2-3 weeks in the fridge (if it doesn't get eaten before then).
My blender can't handle a double batch of this recipe, so I usually make 2 batches in a row. 4 cups lasts us for 2-3 weeks, with 3 people eating it.
I LOVE this low histamine macadamia nut butter. It is creamy, smooth, and everything a nut butter should be! When I eliminated peanut butter and then almond butter from my diet I was so sad. But with macadamia nut butter I don't even miss them!
Rosie can finally tolerate macadamia nuts and she tried this on a rice cake for the first time earlier this week. She is OBSESSED! Seriously, she ate 3 rice cakes and kept asking for more. I'm always looking for ways to get more healthy fats in our diet, and this nut butter with a rice cake, carrots, celery, or apples, is a great option.
Another delightful thing about nut butter, is using it to make nut sauces. I use this in my Thai Macadamia Nut Chicken recipe. It's SO yummy!
Ingredients
Directions
Place all ingredients in a high speed blender (like a Vitamix). Turn on low speed. You may have to use a spatula to get the nuts out of the corners of the blender and into the center. As the nuts are crushed, slowly increase the speed (my blender spins out if I increase the speed too quickly).
For really smooth nut butter: When the nuts are pulverized and the mixture starts to liquefy, turn the speed on high for a few minutes.
Pour into a pint mason jar or container that holds 2 cups. Stays good for 2-3 weeks in the fridge (if it doesn't get eaten before then).
My blender can't handle a double batch of this recipe, so I usually make 2 batches in a row. 4 cups lasts us for 2-3 weeks, with 3 people eating it.
Just made this today. It’s perfect! Thank you so much!!
I’m so glad you like it!