Macadamia Nut Milk


Makes about 3 cups


  • 2 1/4 cups macadamia nuts
  • filtered water
  • 2 1/2 cups coconut water
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 pitted date


  1. In a medium bowl, cover the macadamia nuts with filtered water. Soak for a 2-3 hours or ideally overnight.
  2. Drain the macadamia nuts and transfer to a blender along with coconut water, salt, vanilla, and dates.
  3. Blend until smooth.
  4. Pour the milk into a nut milk bag, cheesecloth or fine mesh strainer placed over a bowl or pitcher. If you like a smoother milk, I suggest straining it twice. Reserve the macadamia nut pulp for baking.
  5. Transfer the macadamia nut milk to a glass jar, cover and store for up to 3 days.
  6. I recommend enjoy it over cereal, in an iced latte or just by the glass.

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