Macadamia Butter
  • 1 cup raw macadamia nut
  • 2½ tablespoons Hey SHUGA!
  • Generous pinch salt
  1. Add rough chopped pieces of macadamia nuts into a food processor.
  2. Process for about 3-5 minutes until the nuts start to form a grainy paste or are really finely chopped.
  3. Add 1½ tablespoons Hey SHUGA! and keep processing for 2 minutes or so.
  4. Add salt, process a bit more and finally add the remaining tablespoon of Hey SHUGA! and keep processing until well combined and you reach the desired texture and consistency. The more you process the softer it gets and the nut releases its oils. There is no way to go wrong it is all about your preference.
  5. You can enjoy the butter as is, but the next day after it all sinks in and the flavors marry it will be way better.
  6. You do not need to refrigerate it.
Recipe by The SHUGA! Way at