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SunFood Raw Organic Macadamia Nuts -- 8 oz

SunFood Raw Organic Macadamia Nuts
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SunFood Raw Organic Macadamia Nuts -- 8 oz

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SunFood Raw Organic Macadamia Nuts Description

  • Light, Crispy & Buttery
  • Non-GMO Project Verified
  • USDA Organic
  • Gluten Free
  • Kosher
  • Vegan
  • Raw

Certified Organic Macadamia Nuts

Delightfully fresh and crisp, the Macadamia Nuts are an irresistible buttery treat! native to Australia, macadamia nuts were first cultivated there in the mid 1800s. Today they are grown and harvested in many countries around the world. They are rich in vitamin B1 and manganese as well as magnesium, iron, potassium, vitamin B6, healthy omega fats, and provide two grams of protein per serving. These exquisite nuts have a light crunch and a creamy flavor that your whole family will love!


The Sunfood Difference™

The raw, certified organic Macadamia Nuts are sustainably grown without the use of pesticides, herbicides or chemical fertilizers. They are harvested and processed at a low temperature to preserve delicate enzymes and nutrients. Free of added salt or preservatives, these delicious Macadamia Nuts are as pure as can be.


Suggested Use: Enjoy straight out of the bag, or add to a trail mix or smoothie. Sprinkle on dessert, yogurt or salad, or try blending with water to make macadamia nut milk!


Storage: Reseal bag and refrigerate after opening.

Free Of
GMO and gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 oz (28 g)
Servings per Container: 8
Amount Per Serving% Daily Value
Calories from Fat178
Total Fat21 g32%
   Saturated Fat3.4 g17%
   Trans Fat0 g
   Omega-357 mg
   Omega-6363 mg
Cholesterol0 mg0%
Sodium1 mg0%
Potassium103 mg3%
Total Carbohydrate3.9 g1%
   Dietary Fiber24 g9%
   Sugars1.3 g
Protein2 g
Vitamin A0%
Vitamin C0%
Vitamin B122%
Vitamin B65%
Other Ingredients: Certified organic raw macadamia nuts.

Allergen Statement: Packaged in a gluten-free facility. May contain traces of tree nuts and peanuts. Contains tree nuts.


May contain a moisture absorbing desiccant pack. Do not eat.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Stuffed Mushrooms with Coconut Bacon & Macadamia Nut Cheeze

When life gives you mushrooms, stuff ‘em! This restaurant-worthy appetizer is perfect for entertaining, so don’t let the ingredients list scare you. Wow your guests with a twist on the classic filling and pack those caps to the brim with savory coconut bacon and creamy macadamia nut cheeze. With just enough sauerkraut for that extra oomph, you’ll wish you made more for the after party.

Stuffed mushrooms with bacon and cheez on white plate |



30 button mushrooms
1 Tbsp. Nutiva Coconut Oil with Buttery Flavor (melted)
1 tsp. Redmond Real Salt Organic Onion Salt
1 tsp. Redmond Real Salt Organic Natural Garlic Salt
1/2 cup romaine lettuce (diced)
1/4 cup Woodstock Organic Sauerkraut

Coconut bacon

3 cups thick coconut flakes
3/4 cup Bragg Organic Raw Apple Cider Vinegar
1/4 cup maple syrup
1 Tbsp. Redmond Real Salt
1 Tbsp. paprika
2 tsp. garlic powder
1 tsp. onion salt
1/2 tsp. dried cilantro
1/2 tsp. dried parsley

Macadamia nut cheeze

1 cup SunFood Raw Organic Macadamia Nuts
1 Tbsp. Bragg Premium Nutritional Yeast Seasoning
1 Tbsp. lemon juice
2 Tbsp. water
1/4 tsp. salt
1/4 tsp. thyme
Dash cayenne pepper


  1. Preheat oven to 250 degrees F. In medium bowl, combine all coconut bacon ingredients, except coconut flakes, and mix with spoon until well-combined. Add coconut flakes and stir until coated; soak for 10 minutes. On cookie sheet, spread coconut flakes out evenly, ensuring they do not overlap, and bake 5 to 12 minutes or until flakes are crispy and golden brown.
  2. Remove caps from mushrooms and place on cookie sheet. Roast 10 minutes in oven. Chop stems finely and add to filling ingredients.
  3. In blender, combine all macadamia nut cheeze ingredients. Form into little chunks of cheeze.
  4. In medium bowl, toss all filling ingredients until well-combined.
  5. Stuff each mushroom cap with mixture and arrange on cookie sheet. Bake for a few minutes to warm dish.

Tip: Mushrooms can be roasted or kept raw.


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