How to Make Macadamia Milk

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Wood cutting board with ingredients for making our homemade Macadamia Milk recipe

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!

Squeezing DIY Macadamia Milk through a nut milk bag
Jugs of assorted homemade Dairy-Free Milks

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!
Author Minimalist Baker
Jars of assorted types of homemade dairy-free milk
5 from 5 votes
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 6 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 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)


  • 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!


*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!

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  1. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lin, we don’t have experience making sweetened condensed milk, however cashew milk is usually thicker and creamier!

  2. 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🫣

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  3. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  4. 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 ….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frankie, there’s no sunflower ingredients in this recipe. Hope that helps!

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Unfortunately with a food processor it is prone to splashing out the sides and not getting fully blended.

  6. 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?

  7. 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 :)

  8. 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.

  9. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  10. 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

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  12. Cindy says


    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.

  13. 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?

  14. 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.