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).
How to Make Macadamia Milk
- 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.
*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 Per Serving (1 of 6 half-cup servings)
- Calories: 63
- Fat: 8.7g
- Saturated fat: 1.4g
- Sodium: 31mg
- Carbohydrates: 1.6g
- Fiber: 1g
- Sugar: 0.5g
- Protein: 0.9g
Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!