Macadamia Nut Milk

Homemade Macadamia Nut Milk is so easy to make and tastes amazing! To enjoy this plant based milk – just soak, blend and strain! In this post, I’m breaking down how to make dairy free milk with macadamia nuts and sharing recipes for how to use it!

Have you tried macadamia nut milk? There are so many non-dairy milk alternatives out now! I’ve tried (and enjoyed) a ton of them, but macadamia nut milk was new to me until recently. And it might just be my absolute favorite! It turns out incredibly creamy, silky and smooth with a flavor profile that is not overpowering. It has a light, mild taste and works great in coffee, smoothies, and it can even be used in savory cooking.

In my opinion, it can be used in practically every recipe! I’ve enjoyed macadamia nut milk in everything from sweet breakfasts to savory main dishes to desserts. Before we jump into how to make your own macadamia nut milk at home, I thought it would be fun to share some facts.

Health benefits of macadamia nut milk:

Is milk made with macadamia nuts good for you? The short answer is yes!

Like most other nuts, macadamia nuts are rich in nutrients and beneficial plant compounds. They’re also linked to several health benefits, including improved digestion, heart health, weight management, and blood sugar control.

Macadamia nut milk also contains just 1 gram of carbs per 1-cup serving, compared to the 7 grams in oat milk.

Ingredients needed to make macadamia nut milk at home:

The only ingredients you need to make deliciously creamy dairy-free macadamia nut milk are:

• Macadamia nuts – most recipes recommend raw macadamia nuts, but I’ve found this recipe works with both raw and toasted. Just make sure they’re unsalted!
• Water – I suggest using filtered water when making oat milk, hemp milk, almond milk and other homemade milk recipes.

Optional ingredients include:

• pinch of sea salt, about 1/4 tsp
• 1 tsp pure vanilla extract – vanilla adds a subtle sweetness to the milk that’s great if you’re drinking the milk straight or using it in sweet baking
• sweetener such as 1-2 dates or 1 tbsp maple syrup or honey, or liquid sweetener of choice
• cacao or cocoa powder, for chocolate macadamia nut milk

If you’re using the milk in sweet baking recipes, for tea and coffee, in cereal or for drinking, I’d recommend adding one of the sweetener options and the vanilla.

Equipment needed:

You’ll need just a few simple kitchen tools to make this nut milk! Here’s the lineup:

• Blender. A high-powered blender will do the best job of grinding up the macadamia nuts, but since the nuts get soft after soaking, a regular blender should work too. If your blender isn’t particularly powerful, though, you might just need to blend the milk a little longer to get it nice and smooth.
• Nut milk bag. Once you’ve blended the macadamia nuts, you’ll need to strain the mixture through a nut milk bag to remove any small solid pieces.
• Storage container. You can store your macadamia nut milk in any airtight storage container you have available. A mason jar, sealable milk bottle, or glass carafe with a lid all work great.

How to make macadamia nut milk:

This homemade milk recipe is incredibly easy to make at home. Here’s how:

• Soak. Add the macadamia nuts to a small jar and cover with ½ cup of water. Soak for 2 hours, then drain the nuts.

• Blend. Add the nuts, remaining water and optional flavorings to a blender and blend on high speed until smooth, about 2 minutes.
• Strain. Pour the mixture through a nut milk bag into a large bowl. Make sure to squeeze any excess liquid from the nut milk bag.
• Store and enjoy. Transfer to an airtight container and store in the fridge for up to 1 week. Enjoy your macadamia nut milk in smoothies, oatmeal, or on top of your cereal. Really, you can use this milk in any way you would use any other type of milk.

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Ways to use macadamia nut milk:

You can use this milk just like you would use any other milk product! Here’s some suggestions:

• For drinking. Because of its creamy texture, macadamia nut milk is a great beverage for just straight up drinking. For the best flavor, I would definitely suggest adding the optional sweetener and vanilla.
• In smoothies. Macadamia milk is rich and creamy, making the perfect base for smoothies and milkshakes. Try it in my easy strawberry milkshake or in any of my smoothie recipes.
• Stirred in coffee or tea. You can use macadamia milk just as you would cream because it’s so extra creamy. It’s wonderful simply stirred into iced coffee or cold brew, but you can also steam it for lattes and hot beverages.
• With hot or cold cereal or granola. Macadamia milk is great choice for pairing with a bowl of granola, cereal or oatmeal.
• In baking. You can use this homemade milk in recipes such as pancakes, muffins or cookies that call for almond milk. You could also use it to make my baked oats recipe.

Storing tips:

Homemade plant-based milks don’t last as long as store-bought milk because they don’t contain any preservatives. This macadamia nut milk can be stored in a sealed container in the fridge for up to about 1 week. This recipe can be easily halved, if necessary. Just make as much as you will need.

If you do have too much macadamia milk, try freezing the leftover milk in ice cube trays. Then you can pop out a cube or two at a time and thaw for coffee/tea, or add the cubes straight into your blender for extra creamy smoothies.

Be sure to give the milk a good shake before serving, as the contents may separate a bit during storage.

As usual, if you end up making this recipe, be sure to come back and let me know what you think! Or snap a quick photo and tag me on Instagram @foodwithfeeling! I ALWAYS love to see what y’all are making from the blog!