On Friday, we'd each blended
a batch of macadamia nut cheese and one of cashew cheese.
Not exact matches
When I make a big
batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut,
Macadamia, Rice Bran Oil, etc, or a combination
of different oils — whatever you've got on hand.
I made my first
batch of coconut butter recently and just saw a recipe for
macadamia - cashew butter... how delicious does that sound?!
The coconut settled toward the bottom, which reminds me
of a crust, so today I'll make a
batch with chopped
macadamia nuts on the bottom.
If you want to make a larger
batch of Low Carb Rosemary and
Macadamia Nut Pesto, simply adjust the serving amounts in our easy to use recipe card below.
The coconut settled toward the bottom, which reminds me
of a crust, so today I'll make a
batch with chopped
macadamia nuts on the bottom.
Plus whatever odds and ends
of raw nuts you have lying in the fridge / pantry (I used about 1/2 cup chopped
macadamias and 1/3 cup
of crushed peanuts in my last
batch — the idea is to have nuts and seeds
of all shapes, sizes and pieces in the mix)