Creamy Vanilla Macadamia Nut Butter

Ingredients

• 2 cups raw macadamia nuts

• pinch of sea salt

• 1/2 tsp vanilla bean paste

Method

Add macadamia nuts and sea salt to a food processor. Process, scraping 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.