last month i was cereal-obsessed. this month I’m bagel-obsessed.

i’ve eaten the exact same thing 3 mornings in a row, a pumpernickel bagel drizzled with extra virgin coconut oil (so good!).
And i probably would have eaten it again this morning had I still had any pumpernickel bagels left.

but i’m not here to talk about bagels.

so moving on…

these two items have been in my pantry for quite some time.

for the longest time i’ve been meaning to make cashew + macadamia nut butter. cashew butter is my favorite, and i also love the creaminess of macadamia nuts, so i thought the two of them could make a promising combo.

raw cashew + macadamia nut butter
(infused with manuka honey)

- 1 & 1/4 cup raw unsalted cashews
- 3/4 cup raw unsalted macadamia nuts
- 1 T manuka honey
- optional: 1/4 t salt to balance out the honey

add cashews and macadamia nuts to food processor.
process for 2-3 mins. scrape, add honey & optional salt, continue processing until smooth and creamy.
I processed a total of 10 mins scraping down the sides two or three times total.
It may look like its ready around the 7-8 min mark (a bit stiff looking) but if you continue processing until the 10 mins mark, it will result in a much smoother and creamier texture.

 and for the visual folk, like myself…

measure out cashews and macadamias:

process:

after 3 mins, add in the honey (and optional salt):

process for additional 7 mins, scraping down sides once or twice:

scoop into jar and consume within a week:

i challenge you to get all the nut butter into the jar without it touching the sides up top.

it’s impossible.
for me, at least.

if you’d like to learn more about manuka honey and it’s healing powers, click here

otherwise, i think this nut butter would be quite wonderful atop a bagel