Macadamia Nut Milk
By Teresa Cutter
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.
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
- 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.