Add the raw macadamia nuts, cashews, coconut butter and vanilla bean powder to the bowl of your food processor. (You can also use a high speed blender with a tamper, like a Vitamix)
Process for about 5 minutes, stopping to scrape the sides down once or twice, until the butter is super smooth and creamy.
Next add the MCT oil and sea salt. Resume processing until it's all well incorporated.
Remove blade and transfer your finished Vanilla Bean Macadamia Cashew Keto Butter to a glass jar.
Allow to rest for at least 24 hours before eating, this allows the flavors and the texture to fully develop. Store in a cool, dark, dry place, though I personally prefer the refrigerator, it will keep for up to a few months. (you can also store in the freezer)
Notes
Feel free to leave out the coconut butter if you aren't a fan of coconut.If you don't have MCT oil, you can use coconut oil, ghee or leave it out.