Creamy, homemade macadamia nut milk with just 2-ingredients! Macadamia nuts are soaked briefly and then blended with filtered water, salt, and any additional flavorings you desire (such as cocoa powder, fruit, or dates to sweeten).
The result is creamy, fresh macadamia milk that’s perfect for Matcha Lattes, Golden Milk, and even baked goods like muffins!
How to Make Macadamia Milk
A quick and easy 2-ingredient way to make homemade macadamia milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Servings 6 (1/2-cup servings)
Ingredients
- 1 cup raw macadamia nuts
- 3-4 cups water (use less water for thicker, creamier milk // more water for thinner milk)
- 1 pinch salt
- 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp cocoa or cacao powder for “chocolate milk” (optional)
- 1/4 cup fresh berries for “berry milk” (optional)
Instructions
- Soak macadamia nuts in cool or room temperature water for 1-2 hours. Then rinse and drain.
- Add nuts, water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 2 minutes or until the mixture seems well combined.
- Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed.
- Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt. In my experience, it benefits from a single strain either through a very thin towel or nut milk bag. Save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.
- Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold or hot and shake well before use (it tends to separate in the refrigerator). Can be used in smoothies, with granola, for golden milk or matcha lattes, or baked goods!
Notes
*Nutrition information is a rough estimate calculated with lesser amount of water (excess macadamia pulp nutrition was subtracted from total) and no additional add-ins.
Nutrition (1 of 6 servings)
Serving: 1 half-cup servings Calories: 80.2 Carbohydrates: 1.5 g Protein: 0.9 g Fat: 8.5 g Saturated Fat: 1.4 g Polyunsaturated Fat: 0.17 g Monounsaturated Fat: 6.57 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 41 mg Fiber: 1 g Sugar: 0.5 g Vitamin A: 0 IU Vitamin C: 0.13 mg Calcium: 9.51 mg Iron: 0.41 mg
Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!
gingernut says
Thank you for your recipe. I made this milk before, but needed reminder as got on FODMAP diet again. I use only vanilla, as I prefer whiter colour I mostly skip dates. We grow macadamia so I only need to get cracking :-) thank you for a great recipe for leftover macadamia meal I used in cocoa energy balls ( brownie bliss balls)- yum, not too sweet.
The leftover macadamia mash is great for adding to veggie burgers, sausage rolls and thickening curries.
As for a problem of separating in a hot drink like tea or coffee, I forgot the name of the technique, you pour required amount of macadamia milk in a separate dish, add splash of hot tea or coffee, mix it and then add this into your coffee cup – less chance of separating.
How cool that you grow macadamia! We’re so glad you enjoy the recipe. Thank you for sharing your experience and helpful tip to prevent separation! xo
Ingrid Lazaro says
Sooooo good…… I only added the dates and it’s amazing. Best macadamia nut milk I’ve ever had. <3
YAY! We’re so glad you love this one, Ingrid. Thank you for sharing! xo
Eric says
I used a few drops of Monk fruit sweetener instead of dates, it’s good.
We’re so glad it turned out well. Thank you for sharing, Eric!
sheena says
Awesome – thank you x
Lin says
Hi, I was thinking of trying to make sweetened condensed milk with macadamias because I really don’t like the bitter taste of coconut milk. Do you think this would get thick enough or would you recommend doing a mix of cashew and macadamia? Would love your thoughts! Thanks
Hi Lin, we don’t have experience making sweetened condensed milk, however cashew milk is usually thicker and creamier!
Shaynie says
Have you done walnut milk? I followed your same ratios for other milks but changed the nuts (quite often now) and when it come to using the nut in my tea as I had done with your almond milk, it curdled in the cup?
I tried emulsifying it with a tbs oil and it didn’t help at all, tried adding it slowly to hot drinks and same thing.. tried it 4 times and it curdled every time… I have not had this reaction with your almond milk recipe so am wondering what I have done wrong with the walnut one?
I’m planning to soak some macadamia nuts tonight for this milk in the morning (then on to other nuts) and I’m now worried I would have the same reaction with the curdling🫣
Hi Shaynie, when you say the milk is curdling what do you mean? Is it becoming lumpy, or is it separating a bit and settling in the bottom of your drink? Does it mix into your tea if you stir it?
Julie says
Walnut oil is extremely sensitive to heat. It might be “cooking” the walnut milk as soon as it hits the cup. Try it in room temp or cold foods and drinks.
Vera Kypri says
Hi Minimalist Baker.
Can you make yogurt using the strained macadamian milk.
Hi Vera! We haven’t tried it and we aren’t sure it would get thick enough, but we’re not sure. Let us know how it goes if you give it a try!
Aliya Vazir says
I am interested in making this for my 11 month daughter who suffers from seizures and is on ketogenic diet. She needs high fat milk and currently is on prescription keto formula. Can I know if nutrition value per half a cup is excluding the dates and other optional items like berries or cocoa? How much is 1/2 cup serving in grams? I’ll share this with my daughter’s dietitian and feeding team. Thank you
Hi Aliya, it’s calculated without any of the optional add-ins and the nutrition information is a rough estimate because it’s tough to know exactly how much nutrition is extracted vs. how much is left behind in the pulp. We aren’t sure on grams per serving. Hope your daughter finds relief! xo
Frankie says
I am allergic to anything related to Sunflower (seeds, oil, lechitins) – Is making macadamia milk myself a sure way to avoid that particular ingredient? All the brands, i.e. Milkadamia, have sunflower in them ….
Hi Frankie, there’s no sunflower ingredients in this recipe. Hope that helps!
Kei says
Hi. Thanks for this recipe. Can a food processor work instead of a high speed blender when blending the ingredients? I don’t have a blender.
Unfortunately with a food processor it is prone to splashing out the sides and not getting fully blended.
Helen says
I’ve seen that many other macadamia milk recipes don’t require straining, just like cashew milk. Cashew milk has a little pulp that settles to the bottom but it doesn’t bother me; is this about the same?
Hi Helen, we prefer the creamier texture of strained, but it’s not essential.
Lane says
Would you see any issue in soaking the nuts overnight?
Nope! Go for it =)
Sarah says
What happens if you don’t soak the nuts?
Hi Sarah, Soaking helps achieve a creamier milk. If you have a powerful blender like a Vitamix it won’t make as noticeable of a difference. Hope that helps!
Meghan says
Made it, love it. I toast my macadamia nuts and it tastes phenomenal. This milk is making it possible for me to stay dairy free — missing my typical dairy-milk morning lattes had almost broken my resolve, until making this milk. YAY! Game changer! Thank you :)
Yay! We’re so glad you enjoy it, Meghan. Thanks so much for sharing!
Lewis Cook says
Thank you Meghan, very keen to try the toasted variation!!
Julie Jobak says
Hi, do you roast before or after soaking? Thanks!
Quintessential Queen says
Thank you. Does the heating of the nuts remove any of the nutritional value?
It shouldn’t make too much difference, but may change slightly.
Roya says
Hi is there any use for the macadamia nut SKIN? I had a lot leftover in the bag and refrigerated it but don’t know what to use it for. Thanks in advance.
Hi Roya, we’ve never seen macadamia nuts with the skin on. Perhaps you are referring to the leftover pulp? Here are some ideas for inspiration: https://minimalistbaker.com/12-easy-almond-pulp-recipes-sweet-savory/
Chelsea Moffat says
Hi Dana, my husband is allergic to cashews which has made moving towards a plant based diet tricky. Would macadamia nuts be a sufficient substitute for cashews in creams and milk?
Hi Chelsea, it can be subbed most of the time, but where it gets more tricky is in recipes like pudding where you are looking for a more creamy texture. If there are specific recipes where you aren’t sure, feel free to leave a comment there.
Natalia says
Excellent recipe! I used 1 cup nuts and only 2 cups of water and it turned out beautifully rich and creamy, just like a good old-fashioned cup of milk. Yumm
So glad you enjoyed it, Natalia! Thanks so much for sharing!
Teresa Leonard says
Which nutmilk is the creamiest?
We’d say cashew or coconut
Hannah says
Hi! Love the idea of starting to make my own non-dairy milks to eliminate waste from packaging and the manufacturing process. Do you think it would be possible to combine the macadamia nut milk with coconut or oat milk? I love macadamia nut milk but the nuts are too expensive to make solely macadamia nut milk, and coconut and oat milk are my other favorite milks. Thanks!
We haven’t tried it, but think that would work! If you give it a try, we would love to hear how it goes!
Jennifer says
Happening upon this comment 3 years after the fact :-D, but wanted to share that I always do two different types of nuts when I make my nut milk. Generally it’s been coconut, and then either cashews or pecans…now excited to try macadamias! I do not soak the coconut with the other nuts – I let the cashews or pecans soak separately so that I can rinse them, and then add them to the blender with the coconut…super yummy!
Cindy says
Hi
Any suggestions what to do with the macadamia pulp that’s left over?
Should I just use it like I would almond flour? Seems like a waste to not make use of it.
Trish Zanetti says
I freeze the pulp and then when I have a good amount I defrost and then dehydrate it. A quick go in the blender or food processor once deyhdrated turns it into an almond meal consistency that can be use to make biscuits etc.
Natalia says
Trish, how do you dehydrate it?
Sheena says
I would also love to know how to dehydrate it please 😀
Hi Sheena, we have a recipe showing how to do that with almond pulp here. Macadamia would be similar. Hope that helps!
Charlotte says
I’ve been making my creamer for coffee out of cashews (which has fine) but consider sometimes making out of Macadamias. I wonder if the taste between the two would be totally different? I tried making oat milk and it reminded me of runny glue. Total upset. What are your thoughts on coffee creamers made from anything besides dairy?
I think macadamia milk would be great as a coffee creamer! Let us know if you give it a try, Charlotte!
Ingrid Lazaro says
Mine still separates in the coffee (same as the almond milk – the reason I stopped using it) is there anyway I can prevent this? I thought of adding a bit of coconut oil but not sure how much to put in???
Hi Ingrid, you could try adding an emulsifier, such as sunflower lecithin.
Ingrid says
I don’t like using ‘sunflower oil’ is there something else I can use?
Hi Ingrid, we’re not sure! You could look up food-based emulsifiers and see if any of those are ones you’re comfortable using.
Ingrid says
I have Xanthan gum but would like to add some coconut oil too as I love to use it for my barista coffee. Any clues as to how much coconut or rapeseed oil I should use?
Hi Ingrid, it looks like Oatly Barista Blend has about 28 grams fat per 4 cup container, which would be about 1 tablespoon coconut or rapeseed oil. Our understanding is that the oil helps make it creamy and frothy, but typically an emulsifier is what’s used to prevent separation. We’re not sure if the oil is going to help with splitting.
Let us know how it goes!
Evan Edwards says
Any report on the difference in flavor? Is it noticeable?
Ingrid says
Okay, I made it with the Xanthum gum and it didn’t split (in the fridge) I feel that if I had added a little of the coconut or rapeseed oil, the heating process may have been better as it still tasted like it split in that. Will add the oil and let you all know how that goes for next time. ♥️
Thank you for sharing your experience, Ingrid!
Denise says
Hi, I was looking for Nutrition Info for homemade Mac Milk, but yours is def off. The fat alone would be 78 kcal. Please recheck.
Hi Denise! Thanks for reaching out. I’ll pass this on and we’ll check it out.
Megan says
I made this last night. It’s delicious! It is grainy though and I did strain it. Any suggestions ?
Megan says
I bought a nut bag from amazon. Work great!
Natalia says
Try a finer cloth. Mine worked out beautifully and my blender is just a $50 Ninja.
Gigi Goulet says
Can you strain the milk with ordinary cheesecloth?
Hi Gigi! That should work!
Ingrid says
Please do not laugh at me but I used a teatowel that was more transparent than most tea towels and it worked a treat. 😉♥️