How is macadamia nut milk made?
Macadamia nut milk is made by soaking raw unsalted macadamia nuts, blending them with water and, if you want it smooth, straining. Because macadamias are soft and fatty, it blends creamy without much straining. Homemade milk keeps about 4 to 5 days in the fridge.
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In this article
How is macadamia nut milk made?
The method is simple: soak, blend with water, strain if you like, and chill. You only need unsalted macadamia nuts and water. Salt, sugar or flavor is optional.
Step by step
- Soak: cover raw, unsalted macadamias with water for a few hours or overnight. Recipes range from about 2 hours to overnight; soaking softens the nuts, but it is not strictly required with a strong blender.
- Drain and rinse the nuts.
- Blend with fresh water until smooth, about a minute in a high-speed blender.
- Strain through a nut milk bag if you want a silky texture; some cooks skip this step because macadamia milk blends so smoothly.
- Flavor if you like: a pinch of salt, a date, vanilla or a little maple syrup. Leave out sweet flavors if using it in savory cooking.
- Chill and shake before pouring.
Make it creamier or lighter
- Use less water for a thicker, creamier milk, or more for a lighter drink.
- Use cold water if you want to drink it chilled right away.
Storage
Homemade nut milk has no preservatives. Recipes disagree, but plan to use it within about 4 to 5 days from the fridge, in a sealed container. Throw it out if it smells sour. It separates, which is normal.
How store-bought macadamia milk is different
Cartons are usually mostly water, with a small share of nuts, plus added ingredients such as sugar, gums, oils and vitamins. Nutrition varies by brand, and many unsweetened cartons list roughly 40 to 50 calories and about 1 g of protein per cup. Check the label for the exact figures.
Allergy note
Macadamia is a tree nut. People with a tree nut allergy should avoid it unless their allergist says otherwise.
People also ask
Do you have to soak macadamia nuts for milk?
Many recipes soak them for a couple of hours or overnight to soften them, though a strong blender can handle them with a shorter soak.
Do you need to strain macadamia milk?
Not always. It blends very smoothly, but straining gives a silkier milk.
How long does homemade macadamia milk last?
Plan on about 4 to 5 days in a sealed container in the fridge. Throw it out if it smells off.
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