
Macadamia Nut Milk
By Teresa Cutter
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 RecipesSpecial 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 WholefoodHealthy 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.
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.
More healthy recipes from Teresa Cutter

Shop The Story

Shop The Story
Related
Cinnamon Chai Cashew Milk
This delicious smoothie is packed full of protein and satisfies that craving for something a...