Light macadamia nut milk

macadamia nut milk

Recipe makes around 800 ml (3 1/3 cups) creamy, light macadamia nut milk.


  • 300g (10.5 oz) macadamia nuts
  • 600 ml (2 1/2 cups) filtered water + more for soaking the macadamia
  • 1/4 tsp salt (optional)
  • 12 tsps vanilla paste or extract (optional)
  • 12 tablespoons sugar (optional)


  1. Put the macadamia nuts in a bowl and cover with water. Soak for a few hours or ideally overnight.
  2. Drain the macadamia nuts and transfer to a blender along with fresh water.
  3. Pulse until completely pureed and as smooth as you can get it.
  4. Add the salt, vanilla paste and sugar (adjust to your taste).
  5. Strain the milk in a fine mesh strainer (or cheesecloth) placed over a bowl or measuring jug. To make really smooth milk it’s best if you strain it twice.
  6. Store in a glass jar or jug, covered in the fridge, for about 3 days.


If you don’t want to sweeten the milk with sugar, you can add 2 (or more) dry pitted dates instead.

Shake the milk before use.