Homemade Macadamia Milk

Homemade Macadamia Milk is silky and rich, making it a good choice for coffee, creamy sauces, oatmeal, and desserts.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use. For more recipes and nutrition notes, visit The Nutrient homepage.

Homemade Macadamia Milk

Yield: about 4 cups (4 1-cup servings). First, gather ingredients and a blender.

Prep time: 10 minutes (plus 2–4 hours soaking). Next, blend 1–2 minutes. Total time: 2 hours 15 minutes to 4 hours 15 minutes depending on soak time.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 1 cup raw unsalted macadamia nuts (about 140 g)
• 4 cups cold water (960 ml), plus more for soaking
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)

Instructions

1. Soak the nuts in cool water for 2–4 hours, then drain and rinse. Soaking softens the nuts and helps a smoother texture.
2. Blend the soaked nuts with 4 cups fresh cold water for 60–90 seconds. Start on low, then increase speed; blend until mostly smooth.
3. Strain through a nut-milk bag or fine mesh for the smoothest finish. Squeeze gently; however, do not overwork the cloth as that can push pulp through.
4. Pour into a clean, sealed bottle and refrigerate immediately. Shake well before each use because natural separation occurs.

Best uses

Use it in coffee, oatmeal, smoothies, sauces, and baking. For savory cooking, use the unsweetened version and omit vanilla.

Save Time

• Prep: Measure dry ingredients before soaking to speed the process.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent buildup.
• Freeze: Freeze extra milk in ice-cube trays or small containers for smoothies or cooking.

Substitutions

• Sweetener: Leave unsweetened, add 1 Medjool date while blending, or 1–2 teaspoons maple syrup.
• Vanilla: Omit for savory dishes or use 1/2 teaspoon almond extract for a different flavor.
• Thickness: Use 3 cups water for a richer milk or 5 cups for a lighter one.
• Nut swap: Substitute raw cashews for macadamias for a similar creaminess, or use 1/2 cup rolled oats plus 3 cups water for an oil-free plant-forward alternative.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected, so shake before pouring. Freeze up to 3 months in airtight containers; thaw overnight in the fridge and shake before use. Discard if the aroma, texture, or flavor changes.

Nutrition Facts

Estimated nutrition per serving

Calories70

% Daily Value*

Total Fat

7 g

Saturated Fat

1 g

Total Carbohydrate

2 g

Dietary Fiber

1 g

Total Sugars

0 g

Protein

1 g

Sodium

15 mg

Heart-health note

This recipe is plant-based and contains no dairy, eggs, or cooking oils, so it follows a 5-of-5 heart rating under The Nutrient’s guidance. If you replace macadamias with oils or add dairy, the rating changes. For an oil-free option, use blended oats or unsweetened soy milk as described above.

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using.

Can I cook with it?

Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes. For higher-heat use, allow the milk to come closer to room temperature first to reduce curdling risk.

Can I use the leftover pulp?

When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days. Alternatively, dry the pulp in a low oven for crackers or as a breadcrumb substitute.

Nutrition values are approximate and vary with blending, straining, and serving size.

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