Macadamia Chive Cream Cheese

I haven’t had peanut butter, cashews, eggs, or coffee in about two months.

If you aren’t shocked, then you should know that those four things were main staples in my diet for a verrryyyy long time.  I had at least one egg a day, usually more.  Coffee was a part of my morning routine.  Cashews transformed so many dishes I made here on the blog.  And peanut butter?  Well, I’m pretty sure if you cut me open, I would bleed peanut butter.

Except now if you cut me I would just bleed blood.  Because that’s how it works.  But please don’t cut me. Macadamia Chive Cream Cheese | Life Healthfully Lived Continue reading

DIY Wednesday: Herbed Macadamia Butter

HaveDIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived you ever seen a log of herbed butter?  All cut into pretty round slices and full of delicious herbs like parsley, chives, basil, and oregano?

This is not like that.

Well, it’s sort of like it but not quite.  I had the idea to try and come up with an alternative to those fancy herbed butters that are so delicious.  I haven’t had dairy in years, and I wanted to see if I could make a dairy-free version.

Sure, there are tons of vegan specialty butters that you can buy.  But many times those butters are full of processed ingredients that aren’t any better for me than regular butter.

So I decided to go the route of making a savory nut butter.  First I had to decide which type of nut to use.  Almonds and peanut butter have their own distinct taste and I wanted to use something a bit milder so that you could really taste the herbs.

Cashews are pretty mild, but they can be a little grainy in texture unless you have a high-powered blender.  I settled on macadamia nuts.  They are mild and have a slightly buttery taste to them and come out nice and smooth when blended into butter.DIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

I was surprised how quickly this came together and I was pleased with the taste and the spreadability.  The only thing that I couldn’t really change was the color.  Yeah, it’s kind of an icky brown, but sometimes the ugliest concoctions taste the best.  Just trust me on this one.

A few notes about the recipe.  You don’t have to roast the nuts, but it adds a nice depth of flavor to the savory butter.  Raw nuts will give you a lighter, more appealing color.  Don’t worry about the coconut oil giving this butter a coconut-y flavor, it’s just to help the butter set in the fridge and spread nicely on things like bread.

Herbed Macadamia ButterDIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

  • 2 cups raw macadamia nuts
  • 2 tsp roasted garlic
  • 2 tsp coconut oil, melted
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  1. Preheat oven to 350 and spread the macadamia nuts on a large baking sheet in an even layer.
  2. Roast the nuts for 10 minutes and then transfer to a blender or food processor immediately.
  3. Blend the nuts, scraping down the sides as needed, until you have a smooth and drippy butter.  It should be almost liquid like.
  4. Add in the teaspoons of coconut oil and the 1 tsp of salt and blend until combined.
  5. Add in the garlic and the rest of the seasonings and blend until completely combined.  Taste and adjust any seasonings as needed.

This will obviously not act the same way as real butter, as in it won’t melt.  But it does add a nice salty, herby, and fatty quality to whatever you use it on.  And really, who doesn’t like things that are salty, herby, and fatty?DIY Wednesday: Herbed Macadamia Butter | Life Healthfully Lived

Keep this in an airtight container in your fridge and let it warm up a few minutes before you use it so it spreads easily.  And there you have it!  Your own savory spread that you didn’t have to pay top dollar for! Enjoy!

Chocolate Macadamia Milk

Who doesn’t like chocolate milk?  It’s chocolate that you can drink!  When I was younger, we had a glass of milk with every meal but chocolate milk was a special treat.  We didn’t buy it often and when my mom did let us have it she would mix it with regular milk to make it last longer and cut down on the amount of sugar we were consuming.  Pretty sneaky mom!

I haven’t had regular chocolate milk in years due to my lactose intolerance and the fact that there really is a lot of sugar in those drinks.  But I had a hankering the other day and I decided to try my hand at making a nut milk version.  Now I will say that I don’t have a fancy high powered blender like the Vitamix or Blendtec but I was still able to make a decent nut milk with my old Ninja blender.  So those of you who are lucky enough to possess those amazing blenders this will be a breeze for you and to those of you like me it will just take a little extra time.

You will have to soak the nuts for at least 6 hours so make sure that you plan ahead a little.  Otherwise this recipe comes together fairly quickly and will last for about a week if kept in the fridge.  Let’s get to that chocolate milk!

Chocolate Macadamia Milk 


  • 1 cup raw macadamia nuts
  • 3 1/2 cups water
  • 2-3 tbsp honey or maple syrup (could also use 5-6 dates)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz dark chocolate (at least 70% or darker)
  • cheese cloth or nut milk bag

1.  Soak the nuts for at least 6 hours.  Drain them and place into blender and pulse a few times to break up the nuts.

2.  Add in water, sweetener of choice, vanilla, and salt.  Blend everything until it is smooth and creamy.  High powered blenders will take less time, regular blenders will take a bit longer.

3.  Place cheesecloth/nut milk bag over a large bowl and pour nut milk into the bowl.  Carefully squeeze out all of the liquid until you just have pulp left in the cloth or bag.  (Save the pulp to use in baking/cracker/smoothies/or as bread crumbs) Pour the milk into a medium saucepan.

4.  Turn heat to medium low and add the dark chocolate to your milk.  Constantly stirring the milk, melt the chocolate completely.  It may look like the chocolate isn’t going to incorporate into the milk, but don’t worry.  Just make sure there are no huge chunks left.

5.  Once everything is melted, using either an immersion blender or blender, blend until the chocolate is fully combined.  Your milk should turn brown like regular chocolate milk and there shouldn’t be any pieces left.

6.  Pour your milk into a container and let it cool completely.  Store in the fridge and it should keep for up to 5 days.


I love how thick and creamy this milk turned out and it really hit the spot.  You could use this to dunk cookies or pour over cereal for an extra treat.  You can also play with the amount of sweetener you use to fit your taste.  I used the lower end because I didn’t want it super sweet but you can use more if you wanted.

I hope you have a great weekend and I will see you back on Monday!