Easy homemade macadamia nut butter is a super creamy and decadent spread that’s wonderful on just about anything!

Flavored with a hint of vanilla and sea salt, you’ll love its taste and simplicity.

Macadamia nut butter in a glass jar.
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I used to make homemade nut butter quite often.

Back in those days, I’d probably consider either spicy chocolate walnut butter or maple cinnamon almond butter my favorites.

Then I fell out of the habit for years.

But after rekindling the flame with pumpkin seed butter a few months back, I’ve rediscovered just how easy it is to make this at home and honestly, how much money you can save doing so.

And I don’t know about you, but grocery store prices are sorta killing me lately.

Sure, store-bought varieties exist and you can find them at places like Whole Foods or Sprouts but when you take a look at the price tag for 12 ounces of macadamia nut butter, your jaw will likely drop and that jar will go back on the shelf in an instant.

Been there, I know.

So, here’s a recipe for another nut butter that you’ve likely never tried. Macadamias aren’t a common nut but man, are they buttery and delicious making them perfect for nut butter.

Unlike other nuts, their higher fat content converts them into a lusciously smooth and decadently drippy nut butter in just 3 minutes.

No standing by the food processor, scraping down the sides ad infinitum needed with this recipe.

And just like any other nut butter, the uses are practically limitless.

Raw macadamia nuts in a measuring cup with vanilla and sea salt.


Ready for this. Don’t blink because you just need three ingredients and three minutes to make this recipe.

  • raw macadamia nuts
  • sea salt
  • vanilla bean paste

Macadamia nuts – make sure to buy raw nuts. They should not be toasted, roasted or salted. I find them in the natural foods store bulk bin area in a refrigerated section. Macadamias are often kept under refrigeration when raw as the higher fat content can turn them rancid with heat. Buy extra and make these macadamia nut chocolate chip cookies too.

Sea salt – choose a high quality sea salt. I like Redmond’s mineral salt for recipes like this.

Vanilla bean paste – I prefer the paste to extract for the tiny vanilla bean flecks that show through in the nut butter. It’s akin to using actual vanilla bean but way easier than scraping out a bean. You can substitute extract if that’s all you have, the flavor will be the same. It’s a 1:1 swap if you choose to do that.

Creamy homemade macadamia nut butter in a jar with a wooden spoon on the side.


Simple add the raw macadamia nuts to a food processor along with the sea salt.

Affix the lid and process until smooth and creamy. Scrape down the sides half way through processing but you should only need to do this once when working with macadamia nuts as they turn to butter very quickly.

Add the vanilla bean paste and process again for a few more seconds to thoroughly incorporate.

Transfer the nut butter into a glass jar or other storage container.


I do use a high-powered/quality 13-cup food processor when making any nut butter like this but if there’s any nut butter that you might be able to get away with a lower powered processor, it’d be macadamia nut butter.

The nuts are so soft and buttery, they break down very easily.

So while I haven’t tried it, if that’s all you have at home, it’s worth a try. You may have to process for longer and scrape down the sides a few times but I think you’ll have success nonetheless.

Spoonful of creamy macadamia nut butter.


The nut butter can be stored either at room temperature to keep it a nice drippy consistency that spreads easily for up to a week.

Or, store it in the refrigerator for up to 3-4 weeks. Even under refrigeration, the nut butter won’t become hard or super thick like almond butter would.

I’m telling you, macadamia nuts are pure bliss with their creamy texture!


If you wanted to make a slightly sweetened macadamia butter, you can absolutely add a drizzle of raw honey or maple syrup at the same time the vanilla bean paste is added.

Macadamia nut honey butter is incredibly delicious and if you plan to use it exclusively for recipes that lean sweet, that’s a great option.

I like keeping it to just the sea salt and vanilla for more versatility and the ability to pair it with a cracker or something that might not be outwardly sweet.

You may also choose to leave the vanilla out entirely and just use a pinch of sea salt to flavor the nut butter. That’s a great option for pairing with raw veggies as a dip!


Another great way to add flavor to this recipe is with sweet spices like cinnamon, cardamom, ginger, cloves and nutmeg.

Take your pick or use a blend like pumpkin pie spice or apple pie spice.

I personally enjoy just some good quality ceylon cinnamon in mine.


Want a chocolate version of this? Add a tablespoon of unsweetened cacao/cocoa powder along with the macadamias and sea salt.

Both versions are delicious but the chocolate one was just made for dipping with strawberries.

Macadamia butter spread on toast on a plate with a spatula.


In case the drool worthy pictures haven’t convinced you, here’s a few reasons why this recipe will blow any store-bought nut butter out of the water:

  • It’s super simple and quick! 3 ingredients and 3 minutes is all you need.
  • Way more cost effective than buying nut butter from the store.
  • YOU control the ingredients. No need to check labels for added sugars or sketchy oils.
  • It’s a great low-carb, keto option if that’s what you’re looking for while still being incredibly nutritious and tasty!
  • Macadamia nuts fit almost every dietary niche out there: gluten-free, vegan, vegetarian, paleo and even Whole30. Leave out the vanilla (unless it’s made without alcohol) and it’s also AIP approved!
  • And best yet, the texture is just outrageous. Drippy, decadent and velvety perfection.
A piece of toast on a plate with macadamia nut butter spread.


Macadamia nuts are very good for you!

While they are a high calorie and high fat food, like all nuts, they provide the necessary “healthy” monounsaturated fats we need to thrive.

They’re also a great low-carb food with moderate levels of fiber and loaded with antioxidants.

Macadamias in particular have one of the highest levels of flavonoids and a form of vitamin E called tocotrienols (both of which are antioxidants) of all the nuts.

They’ve been said to boost heart health and potentially help lower cholesterol.

So while moderation needs to be practiced due to its calorie content, macadamia nut butter can definitely be enjoyed as part of a healthy diet.

A wooden spoon dipping into a jar of macadamia nut butter.


First and foremost, slathering this nut butter on some warm toast is hands down my favorite. I typically sprinkle a little extra sea salt, shake a dash of cinnamon on top and treat it as an afternoon snack with tea.

Anyone remember having cinnamon sugar toast as a kid? This is like the grown up version of that!

Other than that, dolloping the nut butter in some spiced pear oatmeal or drizzling on top of a smoothie bowl (it goes great with this pumpkin papaya smoothie) are more options for enjoyment.

You can use it as a dip for fruit, stuffed into a date for an easy dessert or even make these chocolate chip chickpea blondies with it instead of using peanut butter!

If you choose to leave out the vanilla, use the nut butter as a vegetable or cracker dip. It’s a great alternative to hummus for pre-dinner snacking.

Even pairing it with savory dishes like these air fryer carrots or subbing it for the sweet hummus drizzle in this roasted grape and parsnip recipe is a possible use!


Coconut Date Spread
Honey Vanilla Chestnut Spread
Roasted Almond Pecan Pumpkin Butter
Maple Roasted Vanilla Almond Cashew Butter

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4.97 from 53 votes

Creamy Vanilla Macadamia Nut Butter

Servings: 10 servings
Prep: 5 minutes
Total: 5 minutes
Macadamia nut butter.
Make indulgent and super creamy homemade macadamia nut butter with this simple recipe. Delicious for spreading on toast or dipping with fruit.


  • 2 cups 10 ounces raw macadamia nuts
  • pinch sea salt
  • 1/2 teaspoon vanilla bean paste


  • Add macadamia nuts and sea salt to a food processor. Process, scarping down the sides as needed until creamy and smooth, about 3 minutes.
  • Remove lid, add the vanilla bean paste and process again for 10 seconds until incorporated.
  • Transfer the nut butter to a sealable jar and store at room temperature for up to a week or in the refrigerator for up to 3-4 weeks.


Serving: 1SERVINGCalories: 41kcalCarbohydrates: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces, Dressings & Spreads
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Would you recommend roasting the nuts first? What do you suppose that would do to the flavor/texture of the finished product?

  2. Made this nut butter and loved it. I think that vanilla bean seeds adds the perfect extra flavor, and loved it on my bagel.

  3. My toast game has just been elevated by 1000%! This is such a delicious condiment – thank you so much for the recipe.