Maple Vanilla Macadamia Nut Butter

• Vegan
• Gluten free
• Paleo

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 Kosher salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/4 cups Cashews, raw
  • 3/4 cup Macadamia nuts

Found on coffeeandquinoa.com

Ingredients

• 1 1/4 cups raw cashews
• 3/4 cup macadamia nuts
• 2 Tbsp maple syrup
• 1/2 tsp vanilla extract
• kosher salt to taste (I used between 1/4 tsp and 1/2 tsp)

Directions

• Preheat oven to 350. Spread cashews on a baking sheet and toast until golden, about 6 minutes. This will vary a lot based on your oven, so check frequently! Remove and pour into a food processor or high-speed blender.
• Add macadamia nuts to the food processor/blender (no need to toast these) and puree until smooth, scraping down the sides often. This took about 4 minutes in my Cuisinart.
• Add maple syrup, vanilla extract, and a sprinkle of kosher salt. Puree again, adding salt as desired. The nut butter may clump up again once these ingredients are added; I had to process mine for another 5 minutes or so. The longer your puree, the smoother and drippier the end result would be, so I suggest going for another minute or two once you think its done.
• Enjoy on toast, fruit, oatmeal, or straight from the food processor!