Macadamia Cashew Maple Butter | by Sonia! The Healthy Foodie

Sweet and Salty Macadamia, Cashew and Maple Butter

Servings 32 ±2 cups
Author Sonia! The Healthy Foodie



  • Add macadamia nuts and cashew pieces to the bowl of your food processor.
  • Process for about 5 minutes total, stopping to scrape the sides once or twice, until the butter is real smooth and creamy.
  • Add salt, ghee, vanilla and maple syrup and resume processing until just incorporated.
  • Remove blade, gently mix in Fleur de Sel with your rubber spatula and then transfer your finished butter to a half pint glass jar.
  • Let your nut butter rest for 24 hours to allow flavors to fully develop and texture to get where it's supposed to be.