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Macadamia Milk Recipe: How to Make Macadamia Nut Milk

Written by MasterClass

Last updated: May 15, 2024 • 1 min read

While macadamia nut milk isn’t as ubiquitous as regular milk or soy milk, it’s an easy nut milk to make at home.

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What Is Macadamia Milk?

Macadamia milk is a dairy-free milk alternative made by blending soaked macadamia nuts with water. Macadamia milk has a rich, smooth texture and almost fruity flavor, and it serves as a creamy substitute for cow’s milk. Since macadamia trees are difficult to grow, the nuts are rarer than other types of nuts, and macadamia nut milk tends to be more expensive than, say, cashew milk, almond milk, or oat milk. Though macadamia milk can be hard to find in grocery stores, it’s easy to make your own.

Homemade Macadamia Nut Milk Recipe

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makes

2 cups

prep time

10 min

total time

8 hr 10 min

Ingredients

  1. 1

    Place the macadamia nuts in a large jar or medium bowl and cover with 2 inches of cold water. Cover with a clean kitchen towel and refrigerate. Soak nuts at least 2 hours and up to 12 hours.

  2. 2

    Drain off the soaking water, which contains phytic acid, and rinse the nuts in a fine-mesh strainer under cold running water.

  3. 3

    In a high-speed blender or food processor, combine drained, soaked nuts with 2 cups of water, salt, and maple syrup (if using). Blend on high speed until nuts are finely ground and water is opaque.

  4. 4

    Strain the nut milk through a nut milk bag or cheesecloth-lined fine-mesh strainer into a large measuring cup. Tie up the ends of the cheesecloth or close the nut bag and massage as much of the nut milk out as you can.

  5. 5

    Refrigerate until cold, at least 1 hour. Taste and adjust seasoning. Homemade nut milk will keep, refrigerated, 2–4 days. Shake before serving.

  6. 6

    Use the leftover macadamia nut pulp in smoothies, granola, or muffins. (You can also dry out the leftover pulp to make nut meal, a gluten-free flour.)

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