While this takes a little effort to put together, it’s really quite simple: Veggies, broth and spices.
Macadamia Nut Butter
Without a doubt, macadamia nuts are my favorite nut. Maybe even my favorite snack food. And we go through a lot of Almond butter, so it seemed like a natural next step to try and make a butter from Macadamia nuts.
We love some good tomato soup and it turns out to be easy to make. Four ingredients and minimal prep.
It easy enough to buy enchilada sauce at the store, but this just tastes better. And it’s pretty easy to make. And, yeah, it’s not very red. But it isn’t a green sauce, so we call it “Red”.
I used my Slow Roasted Almonds method to roast the raw, unsalted Macadamia nuts. I did a very small batch, so I only roasted them for about 40 minutes. That may not have been enough as they weren’t too dark, but it was sufficient, I think.
Because I had so few nuts, they fit inside our Ninja’s single-serving cup. I added about a Tablespoon of refined Coconut Oil to help things blend and started pulsing the nuts.
It took some patience to get the nuts ground into a butter (which is typical), but eventually it got there.
Unlike Almond butter, however, the result was very runny. I may have added a touch too much coconut oil, but I doubt that is the truly the cause of the consistency. Even after being in the refrigerator overnight, I could barely get it from the container using a butter knife. I’d recommend using a spoon.
Eat it on or with:
- Toast: Because it is runny, you can’t slather on a thick layer like you would with Almond or Peanut butter. So there isn’t much nut butter to overcome the taste of the bread. It’s just okay.
- Celery: Your fingers may get messy because it’s runny! And I’d recommend a light salting of the celery before spooning on the nut butter (don’t try to use a knife) to improve the flavor of this combination.
- On a Waffle! We’ve recently started eating waffles (pre-packaged, but super healthy, organic, etc.) with Almond butter and a bit of pure Maple syrup instead of butter and a lot of syrup. Substituting Mac-butter seems like a no-brainer (but I haven’t tried it yet).
- Plain: Honestly, this is about the best way to eat Macadamia nut butter. Just get a big spoonful and savor the flavor!
I wasn’t sure how much we would use this nut butter, but finished it rather quickly. Still, I think we’ll mostly stick with Almond butter going forward. Macadamia nuts are such a great snack (raw or roasted and salted), though, so we will continue to keep them on hand.