Easy and cost-efficient, making nondairy milks at home is a DIY project that's easy to swallow. Macadamia milk offers ultrarich creaminess and natural sweetness that's swoon-worthy. If the milk is thicker than you'd like, just add a bit more water until you reach your desired consistency. Don't throw out the nut solids: We suggest using them to bulk up smoothies and enhance pancake batter, or dry them out to make flour. Make sure to buy raw (not roasted) unsalted nuts, seeds and legumes for milk making.
5 3/4 ounces raw unsalted macadamia nuts (about 1 cup)
5 1/2 cups distilled water, divided
Est. added sugars 0
How to Make It
Place nuts in a large glass bowl; cover with 3 cups distilled water. Let stand at room temperature 12 hours. Drain; rinse nuts, and drain.
Combine nuts and remaining 2 1/2 cups distilled water in a high-power blender; process 4 to 5 minutes or until smooth. Strain macadamia mixture through a fine sieve lined with cheesecloth. Save solids for another use. Refrigerate milk up to 4 days in a sealed bottle; stir or shake well before serving.