Homemade Macadamia Nut Butter made with just one ingredient? Why wouldn’t you want to make this? It’s creamy, delicious, and super-duper easy to make – much more affordable than store-bought macadamia butter AND it doesn’t contain any nasty ingredients. Allow me to (very humbly) change your life.

So – you’re a nut butter lover like me? You’ve come to the right place. I’m about to teach you – in two simple steps – how to make your own macadamia nut butter. In fact, you can use this recipe to make any nut butter you like.
I know (very well, might I add) that nut butter is extremely expensive. Macadamia Nut Butter is especially pricey. This can be an issue if, like me, you consume nut butter daily. If you know me, you’ll know that I’m obsessed with using nut butter in my recipes. It’s such a versatile ingredient, filled with goodness and deliciousness.
I recently started making my own nut butter, and it has been such a money-saver. All you need is a bag of raw, unsalted nuts, which is much cheaper than buying nut butter in a jar.

Now yes, I know it might seem a bit daunting (hence why I’ve only recently started making my own), and it may seem like it takes a long time to make, BUT it’s really so much easier and quicker than you’d think…
You can have your own homemade macadamia butter in under 15 minutes, with most of the time just spent standing by your food processor.
So, I challenge you to make this Macadamia Nut Butter to see for yourself how unbelievable it is. Oh, and you’ll feel great knowing there are no nasty, unnecessary ingredients. Just nuts.
Why you’ll love this Macadamia Nut Butter:
- Made with just one ingredient: raw, unsalted macadamia nuts.
- It’s ready in under 15 minutes!
- It’s creamy and delicious.
- A lot more affordable than store-bought macadamia butter.
- Contains no nasty, unnecessary ingredients.
- You can use this recipe to make any type of nut butter.
- It’s good for your soul and your body!
Ingredients Needed
These are the ingredients you’ll need to make this macadamia butter. You can find the exact measurements in the recipe card at the bottom of this page.
- Macadamia Nuts: I use raw, unsalted macadamia nuts and then roast them for the best macadamia butter. You can buy whole macadamias, or sometimes, you can find broken macadamia pieces sold at a discounted price. Of course, you can buy pre-roasted macadamias to skip the roasting step if you don’t care about what oils are used in the roasting process.
- Optional Extras: The macadamia nut butter will be delicious without these, but I like adding some vanilla extract and a pinch of salt to enhance the flavor of those gorgeous nuts.
Equipment Needed
- Baking Tray: If roasting your own nuts.
- Food Processor or High-Speed Blender: I prefer using a food processor as I find it’s stronger than my blender. However, if you have a strong blender like a Vitamix, this will work perfectly.
- Spatula: To scrape down the sides of your blender.
- Jar: To store your macadamia nut butter.
How to Make Macadamia Butter
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
If you’re roasting your own macadamia nuts, preheat your oven to 350℉ (175℃).
Step Two:
Spread your nuts out on your baking tray in an even layer and roast for 3 minutes. Give the baking tray a shake, then roast for another 3 minutes.
Step Three:
Allow the nuts to cool for a couple of minutes, then transfer them to your food processor or blender.
Step Four:
Blend on high speed for 5-10 minutes or until smooth and runny. Stop the blender every couple of minutes to scrape down the sides with your spatula. I always say: when you think it’s runny enough, blend for another 2 or 3 minutes.
Step Five:
Once smooth, you can add some vanilla extract and a pinch of salt if you want. Blend for another minute or so.
Step Six:
Transfer the runny, delicious macadamia butter into a jar or container and store it in a cool place.
How to Make Chunky Macadamia Nut Butter
To make chunky macadamia nut butter, start by reserving 2-3 tablespoons of macadamia nuts before blending. Follow the steps to create smooth butter with the remaining nuts. While the butter is blending, roughly chop the reserved nuts to your desired chunk size.
Once the butter is smooth and ready, stir the chopped nuts into it by hand, ensuring they’re evenly distributed. For extra flavor, you can roast the reserved nuts before chopping them. Store the chunky macadamia butter in a jar, and give it a quick stir before each use to maintain its texture.
Tips and Notes
- Roasting for Flavor: Roasting the macadamia nuts enhances their natural flavor, giving your nut butter a richer, nuttier taste. If you prefer a raw version, you can skip this step, but the butter may be slightly less flavorful.
- Big Batch: You can double or quadruple this recipe to make a bigger batch of macadamia nut butter. In fact, You don’t need to use my exact measurement of 400g nuts, you can use however many macadamia nuts you have and just follow the same recipe.
- Blending Time: The blending process can vary depending on the strength of your food processor or blender. Be patient – it might take up to 10 minutes, but the result is worth it!
- Scraping Down the Sides: Scraping the sides of your blender or processor ensures an even texture. Don’t skip this step to avoid chunky bits in your nut butter.
- Runny vs. Thick Macadamia Butter: If you like a thinner consistency, blend longer. For thicker nut butter, blend just until smooth. Keep in mind that the nut butter will thicken slightly as it cools.
- Avoid Overheating: If your food processor starts to get too warm during blending, give it a short break to cool down. This prevents the nuts from overheating and ensures a smooth blend.
- Custom Flavors: Experiment with add-ins like cinnamon, nutmeg, or a drizzle of honey for unique flavors. Just be cautious with liquids, as too much can affect the butter’s consistency.
- Oil Separation: Natural oils may separate over time. Simply stir the butter before each use to re-incorporate the oils.
- Budget-Friendly Options: Look for broken macadamia pieces or bulk nuts to save money. These work just as well as whole macadamias.
- Not Just for Macadamias: Use this method with other nuts like almonds, cashews, or peanuts. Each type will bring its own unique flavor and texture.
- Serving Ideas: Spread macadamia butter on toast, drizzle over oatmeal or yogurt, mix into smoothies, or use it as a base for baking and cooking. It’s a versatile addition to any recipe!
How to store Macadamia Nut Butter
Room Temperature: If you plan to use the macadamia nut butter within a week, store it in an airtight jar at room temperature in a cool, dry place away from direct sunlight.
Refrigeration: For longer storage, keep the butter in the fridge. It will stay fresh for up to a month. The colder temperature may cause the butter to thicken slightly, but you can let it sit at room temperature for a few minutes before using to soften it.
Freezing: To store macadamia nut butter for an extended period, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature until it reaches a spreadable consistency.
Preventing Contamination: Always use a clean, dry spoon to scoop out the butter to avoid introducing moisture or bacteria that could cause spoilage.
FAQ
Can I use roasted macadamia nuts instead of raw?
Yes, you can use pre-roasted macadamia nuts to skip the roasting step. Just be mindful of the oils used in the roasting process, as they can affect the flavor and texture of the butter.
Why is my macadamia nut butter not smooth?
If your butter isn’t turning smooth, it might need more blending time. Be patient and scrape down the sides of the food processor or blender regularly. If your machine is struggling, give it breaks to prevent overheating.
Can I make this without a food processor?
A high-speed blender, like a Vitamix, works well too. However, a food processor is generally easier to use for nut butter due to its strong motor and large capacity.
Can I make this recipe with other nuts?
Absolutely. You can use this same method with almonds, peanuts, cashews, or even seeds like sunflower or pumpkin for a delicious variation.
How do I fix oily or dry nut butter?
If your butter is too oily, stir it thoroughly to reincorporate the oils. If it’s too dry, you can blend in a small amount of neutral oil, like macadamia or coconut oil, to achieve the desired consistency.
Can I add sweeteners or flavors?
Yes, you can add a touch of honey, maple syrup, vanilla extract, or a pinch of salt to enhance the flavor. Just be cautious with liquid sweeteners as they may slightly thicken the butter.
Does macadamia nut butter need to be refrigerated?
Can I use salted macadamia nuts?
You can, but the flavor will be noticeably saltier. Adjust your recipe accordingly, and skip adding extra salt.
easy and healthy recipes you can make using your homemade macadamia nut butter:
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Macadamia Nut Butter
Ingredients
- 400 g Raw, Unsalted Macadamia Nuts
Instructions
- Preheat oven to 350℉ (175℃).
- Place macadamia nuts on a baking tray then roast for 5 minutes, shaking the tray halfway through to avoid burning.
- Allow the nuts to cool for a couple of minutes, then add to a food processor or high-speed blender.
- Blend until smooth. This may take 5-10 minutes depending on the strength of your blender. Stop the blender every couple of minutes to scrape down the sides.
- Once runny, add in some vanilla extract and a pinch of salt (optional), and blend for a couple more minutes.
- Transfer to an airtight container and store in a cool place.
Video
Notes
- Roast the macadamia nuts for a deeper, richer flavor, but skip this step if using pre-roasted nuts.
- Blend patiently; the nuts will go through stages from crumbly to smooth and creamy.
- For chunky butter, mix in roughly chopped macadamias after blending.
- Store in an airtight jar at room temperature for a week, or refrigerate for up to a month.
- Add a pinch of salt or vanilla extract to enhance the natural flavor of the nuts.
Nutrition
Let me know in the comments below if you make this Macadamia Nut Butter!