Vanilla Bean Cashew Macadamia Nut Butter
Serves: just over 2 cups
Ingredients
1½ cup raw macadamia nuts
½ cup raw cashews (whole or pieces)
2 tablespoons coconut butter, softened
½ teaspoon vanilla bean powder or seeds from 2 vanilla beans
2 tablespoons liquid MCT oil
¼ - ½ teaspoon finely ground sea salt
Instructions
Add the raw macadamia nuts, cashews, coconut butter and vanilla bean powder to the bowl of your food processor. (You can also use a high speed blender with a tamper, like a Vitamix)
Process for about 5 minutes, stopping to scrape the sides down once or twice, until the butter is super smooth and creamy.
Next add the MCT oil and sea salt. Resume processing until it's all well incorporated.
Remove blade and transfer your finished Vanilla Bean Macadamia Cashew Keto Butter to a glass jar.
Allow to rest for at least 24 hours before eating, this allows the flavors and the texture to fully develop. Store in a cool, dark, dry place, though I personally prefer the refrigerator, it will keep for up to a few months. (you can also store in the freezer)
If you don’t want to make your own Macadamia Cashew Keto Butter then I suggest you run, don’t walk, to the Perfect Keto website and buy yourself the Perfect Keto Nut Butter and you can use coupon code “TASTYYUMMIES20” to save 20% on ANY Perfect Keto purchase. OR for a limited time, with any purchase of $75 or more, you get a FREE jar of Perfect Keto Nut Butter (that’s a $19 value) with coupon code “TYFREEKETOBUTTER“.
