Indulge in the creamy goodness of homemade macadamia nut milk using just two ingredients! This plant-based milk is not only keto-friendly but also incredibly delicious.
Macadamia nuts are a personal favorite, offering a rich source of monounsaturated fats and magnesium, along with various health benefits when incorporated into a balanced diet. You can use macadamia nuts to create your own macadamia nut butter and milk with minimal ingredients.
Whether you follow keto or plant-based diets, incorporating homemade macadamia nut milk into your routine can greatly enhance your dietary choices.Â
How To Make Macadamia Nut Milk
Here’s a step-by-step guide to making your own batch of macadamia nut milk:
For this recipe you will need one cup of macadamia nuts, and four cups of filtered water. You may also want to add a few dates and sea salt to milk to add flavor and sweetness.
Soak one cup of macadamia nuts in water overnight or for at least 4-6 hours. Soaking helps soften the nuts, making them easier to blend and enhancing the creaminess of the milk.
Once soaked, drain and rinse the macadamia nuts thoroughly.
In a high-speed blender, combine the soaked macadamia nuts and 4 cups of filtered water. Blend on high speed until the mixture becomes smooth and creamy.
To achieve a velvety consistency, strain the blended mixture using a nut milk bag or a fine mesh strainer lined with cheesecloth. Squeeze out all the liquid, leaving behind any remaining pulp.
Transfer the strained macadamia nut milk to a clean airtight container.
Store your homemade macadamia nut milk in the refrigerator, where it will stay fresh for approximately 5-7 days. Remember to give it a good shake before each use, as natural separation may occur.
Variations
Use this base recipe to make you own nut milk flavored! Here are some of my favorites:
- Vanilla Macadamia Milk: Add a teaspoon of vanilla extract to this vegan milk to create a sweet vanilla flavored milk.
- Chocolate Macadamia Nut Milk Recipe: Add 1-2 teaspoons of unsweetened cocoa powder to make chocolate milk.
- Strawberry Macadamia Nut Milk: Add a 1/2 cup of strawberries to make strawberry milk.
Keto Friendly Variations:
For those on keto or low carb diets, you will want to avoid added dates to this recipe. Instead use your favorite sweetener like liquid vanilla stevia to sweeten your milk!
How To Use Macadamia Nut Milk
- Coffee Creamers: Use your homemade macadamia milk as a creamer in coffee or in iced coffee.
- Dairy-free Milk Alternative: Use as a replacement for cow’s milk in cereal, smoothies, and milkshakes.
- Cooking: Use unsweetened macadamia milk to make creamy sauces.
- Hot Drinks:Â Use it as a base for homemade hot chocolate or eggnog.Â
Other Nut Milks To Try:
FAQ
Homemade macadamia nut milk can be stored in the refrigerator for approximately 4-5 days. It is advisable to consume it within this timeframe for the best taste and freshness. Give it a good shake before each use, as natural separation may occur.
Yes, you can freeze nut milk. Pour the milk into freezer-safe containers, leaving some space at the top for expansion. Thaw the milk in the refrigerator when ready to use and give it a thorough shake to recombine any separation.
The leftover macadamia nut pulp can be repurposed in various ways. Add it to baked goods like cookies or muffins, incorporate it into energy balls, or use it as a topping for oatmeal or yogurt. The pulp is a nutritious addition that helps minimize waste.
Yes, it can be used as a dairy-free substitute in recipes that call for milk. It adds a creamy and nutty flavor to smoothies, coffee, tea, cereal, and various other culinary creations.
How To Make Macadamia Nut Milk
Learn how to make your own macadamia nut milk with simple ingredients like raw nuts and water! This dairy-free alternative is a great substitute for almond milk and other plant-based milks.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
- Category: beverages
- Method: blender
- Cuisine: American
Ingredients
- 1 cup macadamia nuts (I used organic macadamia nuts)
- 4 cups filtered water (Use less for a thicker, creamy texture)
- Optional: 1 teaspoon vanilla extract, 2-4 dates, and a pinch of sea salt.
Instructions
- Soak one cup of macadamia nuts in water overnight or for at least 4-6 hours. Soaking helps soften the nuts, making them easier to blend and enhancing the creaminess of the milk.
- Once soaked, drain and rinse the macadamia nuts thoroughly.
- In a high-speed blender, combine the soaked macadamia nuts and 4 cups of filtered water. Blend on high speed until the mixture becomes smooth and creamy.
- To achieve a velvety consistency, strain the blended mixture using a nut milk bag or a fine mesh strainer lined with cheesecloth. Squeeze out all the liquid, leaving behind any remaining pulp.
- Transfer the strained macadamia nut milk to a clean airtight container.
- Store your homemade macadamia nut milk in the refrigerator, where it will stay fresh for approximately 5-7 days. Remember to give it a good shake before each use, as natural separation may occur.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 241
- Fat: 25g
- Carbohydrates: 4.6g
- Fiber: 2.9g
- Protein: 2.6g
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