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 bagJugs 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
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Jars of assorted types of homemade dairy-free milk
5 from 2 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

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!

Reader Interactions

Comments

  1. 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.

  2. 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.

  3. 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

  4. 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!

  5. 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.

  6. 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?

  7. 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.

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