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Macadamia Nut Milk

By Teresa Cutter

Macadamia Nut Milk
Macadamia Nut Milk

What's great about it

Macadamia nut milk is a purely delicious creamy milk that requires no straining and takes about 30 seconds to make. It's a staple in the healthy chef household and I love making mine scented with vanilla bean and a touch of cinnamon. Soak for easier blending and more bio-availability, which is great for sensitive digestive systems. Use as you would regular milk such as in your next power porridgesmoothie, custard or iced chocolat.


Serves 4

1 cup (125 g / 4 1/2 oz)  raw macadamia nuts

6 cups filtered water

1 vanilla bean or 1 teaspoon vanilla paste

6 fresh medjool dates, pitted or a little stevia to sweeten



  1. Combine the nuts, vanilla and water into a high performance blender.
  2. Blend at medium to high speed until creamy white. This should take about a 30 seconds.
  3. Pour into a clean sterilized glass bottle. Remember  If using macadamia nut,  you don’t need to strain
  4. Store milk for about 4 days in the fridge.

Notes and Inspiration

Shake 250 ml  Macadamia nut milk with 1 tablespoon of protein and 1 tablespoon Organic Superfood for a delicious Wild berry shake.

Shake 250 ml Macadamia nut milk with 2 teaspoons Naked Chocolat for the most delicious French inspired Iced Chocolat.

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