Macadamia Nut Milk
Slightly sweet and a nice thick texture.
1 cup raw, unsalted Macadamia Nuts
4 cups water
1/2 tsp vanilla extract
Sweetener of choice (I used 1.5 Tbsp maple syrup for one batch and 10
stevia drops for another and both tasted great)
Place nuts in a bowl and cover with water and allow to soak overnight or at
least 7 hours to soften the nuts so they blend easier. I let mine sit for
almost 20 hours on accident but it was fine. Drain the water off and rinse
the nuts in a strainer.
Place nuts in a blender and pour in 4 cups of fresh water (not the water
you soaked the nuts in). Blend on high for 2-3 minutes.
Over a deep bowl place the cheese cloth and secure the edges under the bowl
itself. Pour the nut mixture over the cheesecloth and use a spoon to press
out more of the milk from the nut meal that remains. You can also pick up
the cheese cloth and knead out more of the milk with your hands. You may
have to do this in a few batches depending on how deep and large your bowl
is. Place the resulting nut meal in a bowl*
Pour milk back into the blender and add vanilla and sweetener and blend
until combined. Taste and add more sweetener if you prefer. You can also
strain a second time if you want an even smoother texture but I sort of
like the nutty, thick texture that straining it one time gives it.
Viola! Homemade macadamia nut milk. Store in a tight jar in the fridge, it
should keep about a week.
I also made a second batch using almonds and stored it in the freezer for
*Don't throw away the nut meal that is leftover. You can make a flour out
of it by placing it on a baking sheet in your oven's lowest temperature for
about 20 minutes. Store in the fridge and use in baked goods.
From: katie did