Macadamia Milk Recipe
Macadamia nut milk is a delicious and nutritious dairy-free alternative to cow’s milk. It’s high in antioxidants and healthy fats, and has a creamy texture that makes it perfect for drinking or using in recipes.
Making your own macadamia nut milk is easy and affordable, and it gives you control over the ingredients used. Let me show you how easy it is to make!
Macadamia milk has gotten really popular as a plant-based milk alternative. There’s good reason because it’s super creamy and delicious. There are lots of health benefits in macadamia nuts, too, so consider this dairy-free milk recipe as part of a healthy diet.
Skip the boxed versions of macadamia milk at the store and make your own! Macadamia nuts are expensive, but you’ll save money and reduce the waste from packaging when you make this homemade version.
I recommend buying raw, organic macadamia nuts online to get the best price. You can also buy them in bulk from your local health food store.
Why You Need This Recipe
- You don’t have to soak macadamia nuts before you blend them.
- This recipe is done in less than 10 minutes!
- Macadamia nut milk is super creamy and is perfect for putting in coffee or using on cereal or in smoothies.
Key Ingredients
Macadamia nuts make the base of this homemade nut milk.
Filtered water helps the nuts blend into a creamy beverage.
Dates sweeten the milk and even add some fiber.
Vanilla extract helps add depth of flavor to this homemade nut milk.
Recipe Steps
Step One
To make vanilla macadamia milk that is sweetened with dates, you just need to combine the macadamia nuts, water, dates, and vanilla extract in the pitcher of a high-speed blender, like a Vitamix.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Blend the ingredients until creamy, about 30-45 seconds.
Step Three
Use your homemade macadamia nut milk as you would normal dairy milk. You can serve it with granola or cereal, or as the base of a smoothie.
Store any leftovers in a tightly sealed container in the refrigerator, and use your macadamia milk within 5 days for the best results. Just give the jar a shake before you use it, if you find the the milk starts to separate.
Recipe Tips & Substitutions
- Want a low-sugar option? Just leave out the dates or use your favorite sugar-free sweetener (see my list of the best natural sugar substitutes).
- If you plan to use your macadamia milk in a savory recipe, leave out the dates and vanilla.
- Keep the macadamia milk refrigerated in a covered container and use within 5 days.
- Stir or shake the pitcher before using.
Recipe FAQs
One is not necessarily better than the other, it really just depends on personal preference. Macadamia nuts tend to be more expensive than almonds. Macadamia nut milk is easier to make than homemade almond milk because you don’t have to strain it.
No, you don’t need to strain this nut milk. Macadamia nuts do not have a skin, so the milk is very creamy when blended, and does not require straining.
It’s best to use raw nuts as opposed to roasted nuts because the raw nuts are softer.
Other Dairy-Free Milk Recipes You Might Like
Macadamia Milk Recipe
Macadamia nut milk is a delicious and nutritious dairy-free alternative to cow’s milk. It’s high in antioxidants and healthy fats, and has a creamy texture that makes it perfect for drinking or using in recipes. Making your own macadamia nut milk is easy and affordable, and it gives you control over the ingredients used.
- Total Time: 6 minutes
- Yield: 12 1x
Ingredients
- 1/2 cup raw macadamia nuts (unroasted and unsalted)
- 3 1/2 cups filtered water
- 2 Medjool dates, pitted
- 1/2 teaspoon vanilla extract
Instructions
- To make vanilla macadamia milk, you just need to combine the macadamia nuts, water, dates, and vanilla extract in the pitcher of a high-speed blender.
- Blend the ingredients until creamy, about 30-45 seconds.
- Transfer the blended milk to a pitcher.
Equipment
Notes
- Want a low-sugar option? Just leave out the dates or use your favorite sugar-free sweetener (see my list of the best natural sugar substitutes).
- If you plan to use your macadamia milk in a savory recipe, leave out the dates and vanilla.
- Keep the macadamia milk refrigerated in a covered container and use within 5 days.
- Stir or shake the pitcher before using.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Beverage
- Method: High-Speed blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 52
- Sugar: 2.9 g
- Sodium: 3.1 mg
- Fat: 4.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 3.8 g
- Fiber: 0.7 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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One of my favorites..I make this every week to keep in the fridge.
Hi, I was wondering why use dates for sweetener instead of sugar? What is the amount of sugar to use if I don’t have dates on hand?
Dates are a whole food and provide fiber and minerals. You could use a tablespoon of maple syrup as an alternative.
When vanilla, macadamia and dates meet….yummy recipe!
Thanks Carrie for sharing!
Hi Carrie,
I have never heard of Macadamia nut milk before but why not since cashew nut is become very popular recently. Sounds like a unique and flavorful alternative to other milks and conventional milk that would give a twist of flavor to tantalize the taste buds. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
You’re so welcome, Marla! Macadamia nuts are low in omega-6s, so I really like using them. Plus, they have lots of healthy fat to make a very creamy dairy-free milk option. 🙂
Oh, I miss macadamia nuts! I haven’t had one in over 2 years! WIth the nut allergy in our house we certainly make changes. This looks amazing and I am living through you for the taste! YUMMMO Got it pinned and tweeted. Thanks for linking up at Gluten Free Fridays!
Thanks for sharing this macadamia nut milk recipe! I made it and have been using it in my smoothies this week. I love that you don’t have to strain it and I also love how much cheaper it is to make than almond milk!
I keep trying to make plant milks for my son and he always prefers the store bought ones (unsweetened soy and oat) — but he loved this one. Thanks!!!
I’m surprised that making nut milk is so easy! Maybe I’ll give it a try next time I run out of almond milk!
Perfect timing! I will for sure try this out — seems so quick and simple. Just yesterday I noticed, unexpectedly, that I was out of any sort of milk except a small 1 cup box of rice milk at the very back of the pantry — which was so out of sight that it was going to be there until well past the expiration date! Well, I found that disguarded gem and was able to complete the recipe that I was working with (Fuhrman’s Pineapple Cake — YUM!), but I would have liked a milk with a little more substance. The icing, though good, was a little runny because the rice milk was so thin. I always have a wide variety of nuts on hand, so this recipe will definitely be a handy one for me.
Ha ha, that’s a great story, Diane. I’m glad to hear your cake turned out okay…phew!!! 🙂 Yes, you should definitely try making your own nut milk, it’s soooo easy!
How do you think the mac milk would be without the vanilla and dates? Have you tried it that way? I only ask because I’m experimenting with different nut, grain, and seed milks and prefer less sweet (if at all!).
Hi Karen! Great question. Well, I haven’t tried the mac nut milk without the dates. I think considering how delicious the nuts are, though, that it would be great without the sweetness. Please do let me know if you try it.