Ready to ditch the additives and preservatives in store-bought nut milks? Welcome to the creamiest, most luxurious plant-based milk you’ll ever make in your own kitchen! This homemade macadamia nut milk is a game-changer. It’s unbelievably rich, naturally sweet, and so simple to whip up. Once you’ve tasted the pure, unadulterated flavor of fresh macadamia milk, you’ll never go back. Trust me, I’ve learned the hard way (and shed a tear or two over wasted roasted nuts) that starting with raw nuts is the non-negotiable secret to perfection. Let’s get blending!
Ingredients
• MAKES 1 quart / 950 ml (4 servings)PREP TIME: 5 minutes, plus 12 hours to soak
• 1 cup / 160 g raw macadamia nuts
• 4 cups / 950 ml water, plus more for soaking
• ⅛ teaspoon finely ground Himalayan salt
• ¼ cup / 25 g unflavored MCT oil powder (optional)
• 1½ teaspoons vanilla extract (optional)
Instructions
1. Place the macadamia nuts in a sealable container large enough to hold them and cover with water. Seal and refrigerate for 12 hours.
2. After 12 hours, drain and rinse the soaked nuts. Place them in a high-speed blender with 4 cups / 950 ml of fresh water and the salt. Blend on high for 1 to 2 minutes, until the nuts are completely pulverized and the mixture is smooth.
3. To strain, place a fine-mesh strainer or a nut milk bag over a large bowl. Slowly pour the blended mixture through, allowing the milk to collect in the bowl. Gently press the pulp with a spoon or squeeze the bag to extract all the liquid.
4. For optional add-ins, pour the strained milk back into the clean blender. Add the MCT oil powder and/or vanilla and blend on low for just 10 seconds to combine.
5. Transfer the finished macadamia nut milk to a 1-quart / 950-ml or larger airtight container and store in the refrigerator.
Nutritional Information
• Per 1-cup / 240-ml serving, without MCT oil powder
• Calories: 56
• Total Fat: 5.3 g
• Saturated Fat: 1.2 g
• Sodium: 95 mg
• Net Carbs: 1.2 g
• Protein: 0.9 g
• Per 1-cup / 240-ml serving, with MCT oil powder
• Calories: 74
• Total Fat: 7 g
• Saturated Fat: 2.9 g
• Sodium: 95 mg
• Net Carbs: 1.7 g
• Protein: 1.1 g
Pro Tips
• Always use raw, unsalted nuts for the best flavor and texture. Roasted nuts will not produce good milk.
• For a richer, creamier milk perfect for coffee or lattes, reduce the water by 1 cup / 240 ml.
• Store fresh milk in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 1 month.
• Don’t discard the leftover nut pulp! Dehydrate it to make macadamia flour for baking or add it to smoothies for extra fiber.
FAQ
Q: Can I use roasted macadamia nuts for this recipe
A: No, it is essential to use raw, unsalted macadamia nuts. The recipe notes that roasted nuts will not produce good milk and that raw nuts are the non-negotiable secret to achieving the perfect creamy texture and pure flavor.
Q: How long does homemade macadamia nut milk last
A: Store your fresh macadamia nut milk in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage, where it will keep for up to 1 month.
Q: Do I really need to soak the macadamia nuts
A: Yes, soaking the macadamia nuts for 12 hours is a required step in this recipe. This process softens the nuts, which is crucial for blending them into a completely smooth, pulverized, and creamy milk.
Q: What can I do with the leftover nut pulp
A: Don’t throw away the leftover macadamia pulp. You can dehydrate it to create macadamia flour for baking or add it directly to smoothies for an extra boost of fiber.
