5 Ways to Use Macadamia Nut Butter You Haven't Tried Yet

Most people buy macadamia nut butter and eat it the same two ways: on toast, or stirred into a smoothie. Both are excellent. Neither is the full story.

Macadamia nut butter is one of the most versatile ingredients in your kitchen. Its natural richness and subtle sweetness work across sweet and savoury applications in ways that peanut or almond butter simply can't match. Here are five ways to use it that you probably haven't tried yet.

1. As a salad dressing base

Mix two tablespoons of ButtaNutt macadamia butter with the juice of half a lime, a splash of soy sauce, a teaspoon of grated ginger, and enough water to thin it to a pourable consistency. The result is a rich, nutty dressing that works brilliantly on any Asian-inspired salad, particularly one with shredded cabbage, edamame, and sesame seeds.

The natural fat content of macadamia butter emulsifies beautifully without needing to add oil, giving you a dressing that coats rather than pools.

2. As a sauce for noodles or rice

Macadamia butter makes an excellent base for a quick weeknight sauce. Combine two tablespoons of ButtaNutt macadamia butter with coconut milk, a splash of fish sauce or soy sauce, a squeeze of lime, and a pinch of chilli. Heat gently until combined and pour over rice noodles with whatever vegetables you have to hand.

The flavour is richer and more rounded than peanut sauce, without the heaviness that peanut butter can bring to hot dishes.

3. Swirled into porridge at the end of cooking

Most people add nut butter to porridge at the start, stirring it in with the oats. Try adding it at the very end instead, swirling a tablespoon through the finished porridge so it creates ribbons of rich, golden butter rather than disappearing into the mix.

ButtaNutt's Cinnamon Macadamia Butter is particularly good here, the warm spice working perfectly with oats and a drizzle of honey.

4. As a filling for Medjool dates

Slice a Medjool date open, remove the stone, and fill the cavity with a small spoonful of ButtaNutt Cocoa Macadamia Butter. Press closed and eat immediately or refrigerate for a snack that tastes genuinely indulgent while being made entirely from whole food ingredients.

The combination of date sweetness with the rich cocoa and macadamia is one of those flavour pairings that feels like it shouldn't work and absolutely does.

5. Spread on warm flatbread with honey and sea salt

Warm a flatbread or pitta in a dry pan for a minute each side, then spread generously with ButtaNutt Almond Macadamia Butter while it's still hot. Drizzle with good quality honey and finish with a pinch of flaky sea salt.

The warmth of the bread loosens the butter into something almost sauce-like, and the salt and honey combination brings out the natural sweetness of the macadamia in a way that makes this feel far more considered than the effort it takes.

Shop ButtaNutt's full range of macadamia nut butters and find your new favourite combination.