MAKES 1 quart (950 ml) (4 servings)

PREP TIME: 5 minutes, plus 12 hours to soak nuts

COOK TIME: —

It’s so important to use raw nuts for this recipe (and any nut milk recipe). Please don’t think that the roasted, salted ones will make good milk. I’ve made this mistake before and cried over the loss of all those nuts.

If you want a thicker milk, just cut out a bit of the water. If I’m planning on using this milk for coffees, I remove 1 cup (240 ml) of the water to make it thicker. Then each serving is ¾ cup (180 ml) rather than 1 cup (240 ml).

See “About the optional add-ins” in the Cashew Milk recipe on here for milk-making strategies regarding the optional add-ins.

1 cup (160 g) raw macadamia nuts

4 cups (950 ml) water

⅛ teaspoon finely ground Himalayan salt

¼ cup (25 g) unflavored MCT oil powder (optional)

1½ teaspoons vanilla extract (optional)

  1. Place the macadamia nuts in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge for 12 hours.
  2. After 12 hours, strain and rinse the nuts, then place in a blender or food processor along with the 4 cups (950 ml) of fresh water and the salt. Blend or pulse on high for 1 to 2 minutes, until all the nuts are completely pulverized.
  3. To strain the milk, set a fine-mesh strainer in or drape a piece of cheesecloth over a bowl that holds at least 48 ounces (1.4 L). Slowly pour the nut mixture through the strainer or cheesecloth, allowing the milk to drip into the bowl. If you’re using a strainer, press on the pulverized nuts with a spoon to release the excess liquid. If using cheesecloth, pick up the sides of the cloth and wring out the excess liquid.
  4. If you do not wish to include the optional add-ins, skip to Step 5. If using the optional add-ins, pour the strained nut milk back into the blender or food processor, then add the MCT oil powder and/or vanilla and blend or pulse on low for 10 seconds, just until incorporated.
  5. Transfer the milk to a 1-quart (950-ml) or larger airtight container.

STORE IT: Keep in the fridge for up to 4 days or in the freezer for up to 1 month.

THAW IT: Remove from the freezer and allow to thaw on the counter until at least 50% defrosted, then place in the fridge until ready to use.

Per 1-cup/240-ml serving, without MCT oil powder:

calories: 56 | calories from fat: 40 | total fat: 5.3 g | saturated fat: 1.2 g | cholesterol: 0 mg

sodium: 95 mg | carbs: 1.2 g | dietary fiber: 0 g | net carbs: 1.2 g | sugars: 0 g | protein: 0.9 g

FAT : 85%
CARBS : 9%
PROTEIN : 6%

Per serving, with MCT oil powder:

calories: 74 | calories from fat: 55 | total fat: 7g | saturated fat: 2.9g | cholesterol: 0mg

sodium: 95mg | carbs: 1.7g | dietary fiber: 0g | net carbs: 1.7g | sugars: 0g | protein: 1.1g

FAT : 85%
CARBS : 9%
PROTEIN : 6%