Macadamia Nut Milk

Healthy Recipes

Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy Recipes

Special Diets

Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian Wholefood

Healthy Baking

Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking

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 porridge, smoothie, custard or iced chocolat.

Ingredients

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

Method

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