While previously we’ve shared with you the step-by-step on how to make your homemade nut milk. Since we already loved making our own nut milk at home (try it… it’s amazing), we ordered some macadamia nuts and got down to business. It worked just as well as walnut milk, if not better.
This time we are back with a quick and easy 4 ingredient way to make homemade macadamia milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more! Not only is macadamia milk good for you, but it also tastes the most like regular milk of all the dairy alternatives we’ve tried.
What is Macadamia Milk? (Or, How to Milk a Nut)
Grocery stores carry more non-dairy milk choices than ever it seems, so the idea of nut milk probably isn’t as strange as it once was. Macadamia milk isn’t real milk at all, but a great dairy alternative for baking, drinking, etc. To “milk” a nut, simply soak nuts for a couple of hours, drain and rinse, and blend with filtered water. Strain if you want or serve right away. The nut milk will also keep in the fridge for 3-4 days.
Health Benefits of Macadamias
Although 28g of macadamia nuts seem to constrain a lot of fats in these fats, it has lowered LDL cholesterol which is healthy for your body. Macadamia nuts also contain a fair amount of fibre, manganese, and thiamin.
With only 1.5 grams of carbohydrates per ounce and high amounts of healthy fat, macadamia nuts are also more keto-friendly than almonds or cashews which contain more carbohydrates. Any macadamias I don’t use for milk make a perfect mix-in for a batch of chocolate peanut butter fat bombs, or a quick snack on their own.
What are you waiting for? Try it and share with us your thought about it. If you making this orange macadamia milk, don’t forget to tag us on Instagram as @leplaincanvas and use the #byplaincanvas hashtag. We love seeing your takes on our recipes!
Orange Macadamia Nut Milk
1 cup unsalted macadamia nuts
4 cups water (plus more for soaking)
1 tsp vanilla extract (optional)
1 tbsp maple syrup (or a few drops of liquid stevia extract, optional)
- Place the macadamia nuts in a large bowl.
- Cover them completely with water.
- Soak for at least two hours. They are considered a quick soaking nut, so 2-4 hours is plenty.
- Discard the water and rinse well several times.
- In a high-speed blender, place the macadamia nuts, 4 cups of water, and vanilla and maple syrup if using.
- Blend for 2-3 minutes until completely smooth.
- Pour the mixture through a fine mesh strainer or a cheesecloth. This is optional but ensures a smoother finished macadamia milk. If you skip this step, just make sure to shake well before using.
- Store in the refrigerator for up to 3 days.