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!
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 ….
Support @ Minimalist Baker says
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.
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
Nope! Go for it =)
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 :)
Support @ Minimalist Baker says
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!!
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.
Support @ Minimalist Baker says
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?
Support @ 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.
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
Support @ Minimalist Baker says
So glad you enjoyed it, Natalia! Thanks so much for sharing!
Teresa Leonard says
Which nutmilk is the creamiest?
Support @ Minimalist Baker says
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!
Support @ 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!
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?
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?
Support @ Minimalist Baker says
I think macadamia milk would be great as a coffee creamer! Let us know if you give it a try, Charlotte!
Evan Edwards says
Any report on the difference in flavor? Is it noticeable?
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.
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
Hi Gigi! That should work!