The Raw & Cooked Vegan Recipe: Savory Macadamia Nut Cream

If you read yesterday’s post, you know I actually cooked something to take to a church dinner. I guess I’m getting soft as I get farther along in my raw foodism. Anyway, my macadamia nut cream made a hit with a number of the people there and I promised to post the recipe today. Here we go.

A little background is in order. I’d had a call from one of the ladies in the church and she said the menu would be haystacks. I never did like them much even when I ate cooked. It’s a mound of stuff on a plate that would be more easily managed in a bowl. The first layer is corn chips which aren’t even close to being something a self-respecting person should subject the heart to. Next comes beans, usually from a can. On top of that layer is shredded lettuce and any of a number of condiments. They can include chopped tomatoes, chopped onions, salsa, shredded cheese, canned olives, and sour cream. If a person puts just a little of each thing, it can get to be a disaster on a plate if it isn’t carefully carried.

I knew there would be dairy-type sour cream so I decided I’d try my hand at making vegan sour cream for the folks who would, otherwise, have to go without. I made a reasonable facsimile and stored it in the fridge overnight. It occurred to me no one would know what it was if I didn’t label it. I cranked up the printer and printed off a little sign, “Vegan Sour Cream”. That might be a little ambitious and cause preconceived ideas so I did another. This time, it was Vegan Macadamia Nut Cream. Hmmmm. What if it got put too close to the desserts and someone mistook it for a whipped cream substitute? That wouldn’t be good. I finally settled on

Vegan Macadamia
Nut Cream

No promises. No mistakes. It was what it was.

Here are the ingredients:


I use Bragg Extra Virgin Olive Oil because it has a lighter taste than other oils. I like a full-flavored oil on my salad once in a blue moon for a treat but not as an ingredient.

Put two cups macadamias (raw unsalted and organic if you can get them) in the blender container:


Add the water:

Add the Water

I use a citrus juicer to juice the lemons. The lime juicer puts some of the citrus oil from the peel in the mix and it can be bitter. DO NOT! use that stuff that comes in a bottle. It’s awful and it can ruin what could be the best of mixtures otherwise.


I’m hooked on this juicer. It’s no longer available but you can find it on eBay now and then.

Juicing the Lemon

The strainer does a good job of keeping the seeds and pulp from the juice. I normally use the pulp but there were so many seeds I tossed everything.

Toss the Seeds

I ended up with a little more than 1/3 cup lemon juice:

1/3 Cup Lemon Juice

Add one teaspoon sea salt:

Sea Salt

Put in two teaspoons onion powder:

Onion Powder

The first time I made this, I just dumped in the EVOO but I measured it this time. I used one and a half tablespoons olive oil:


All the ingredients are in the container and ready to blend.

All the Ingredients

I don’t always put the lid and cap on the container but this mixture requires them:

Lid and Cap in Place

Start out slowly:

Blending on Low

If you need to, you can add more water. As the nuts start breaking up, crank it up to high and let ‘er rip!

Blending on High

At this point, if you want a raw cream, blend only until smooth. The VitaMix will cook quickly so be careful if you don’t want to go that far.

When the mixture thickens, take the cap off so you can see when it starts to steam:

Beginning to Steam

When the steam starts coming up in volume, it’s done:

Heavy Steaming

Taking the lid off shows how the mixture boiled and “plopped” up against the side of the container:


Here it is ready to cover and store in the fridge:

Ready to Store

Okay, okay! I’ll admit it! That’s a little place where I stuck my fingertip and licked it to see if it passed muster. It did and I guess I wasn’t 100% raw today.

16 Responses to The Raw & Cooked Vegan Recipe: Savory Macadamia Nut Cream

  1. Rayvin Nyte November 30, 2008 at 10:03 pm #

    Wow that looks really good!
    Thanks for sharing.


  2. Tommie December 1, 2008 at 6:24 am #

    You’re welcome! It’s quick and easy, too. My kind of recipe though I don’t eat anything I could put this on any more. 🙂

  3. Barbara W. December 2, 2008 at 4:12 pm #

    Thanks, Tommie!!! I wrote the recipe down. I also ate some on a haystack!! Delicious!!! I hadn’t eaten any lunch. Cecil said he would stop at Aldi’s and get your lettuce. I also read some of your blogs. Interesting!! Now I need to wash dishes before Cecil gets home. Have a good evening! Love you!!!

  4. Tommie December 2, 2008 at 9:32 pm #

    You’re welcome! When you said you’d written me a message I thought you meant an email. A nice surprise! I’m glad you are enjoying the cream. And thanks to Cecil for buying groceries for me! Love you, too, and get some rest!

  5. Stephanie November 17, 2009 at 7:31 pm #

    I have made this recipe several times. My family loves it, it’s sooooo sooooo good!

    • Tommie November 17, 2009 at 7:57 pm #

      Woohoo, Stephanie! That’s great!

  6. Jen December 22, 2015 at 3:33 pm #

    I want to make this, but how much water to use? You don’t specify…

    • Tommie December 22, 2015 at 3:43 pm #

      I didn’t measure but just put it in to barely cover the nuts as it shows in the picture.

      • Jen December 26, 2015 at 9:22 pm #

        OK, thanks. Look forward to trying.

        • Tommie December 26, 2015 at 9:32 pm #

          Let me know how it goes.

  7. Jill (Stansfield) December 30, 2015 at 6:22 pm #

    Great to find this recipe. Was eating at a restaurant in Port Fairy Australia last night where they used all native and local products. I had Ling fish on macadamia nut cream with salt bush and wild plum purée on top. I had never had macadamia nut cream before and wanted to know how to. make it so I was so pleased to find your recipe. Will look forward to trying it out.

    • Tommie December 30, 2015 at 8:09 pm #

      I’ll be interested to know how it measures up.

  8. Natalie January 27, 2016 at 12:33 am #

    I’ve tried cashew cream and find it tastes a bit too much like cashews for my liking – would macadamia nuts give the cream a milder “nutty” flavour? I find the nuts themselves to be way milder than cashews so it made me wonder…

    • Tommie January 27, 2016 at 10:56 am #

      I believe that’s one reason Shari used macs instead of cashews. They are a little “sweet” to me but a bit of lemon juice should counteract that.

      • NAtalie February 8, 2016 at 5:51 pm #

        thanks! Cant wait to try this then

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