Low Histamine Macadamia 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.