Vanilla Macadamia Milk

December 19, 2015
3 Ratings
Photo by Mark Weinberg
  • Makes 4 1/2 to 5 cups
Author Notes

Richer and more decadent than almond milk, but equally easy (if not easier) to make, this rich, homemade non-dairy milk is perfect for muesli, oats, puddings, and other creamy vegan dishes. For a savory version (which you can add to soups), simply omit the sweetener. —Gena Hamshaw

What You'll Need
  • 1 cup macadamia nuts, soaked for 2 hours (or up to 10) and drained
  • 3 1/2 cups water
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 teaspoon cinnamon (optional)
  1. Blend all ingredients in a blender till smooth. Store in a tightly sealed mason jar for up to 2 days.

See what other Food52ers are saying.

  • Jenny Clawson
    Jenny Clawson
  • Gena Hamshaw
    Gena Hamshaw
  • Misty Gremaud
    Misty Gremaud
  • Sandra

4 Reviews

Jenny C. January 20, 2016
I want to drink this immediately. So you don't strain it after blending?
Sandra November 15, 2016
I've just made this recipe and I think it's best to strain it after blending but to each his own.
Misty G. December 20, 2015
Sounds amazing! Say, to clarify on the 2 days part--is it only good for up to 2 days; must be consumed immediately? Also, do you put in fridge? If so, would it last longer? Thank you in advance!
Gena H. December 26, 2015
Misty, yes, it should be kept in an airtight container in the fridge, and my experience is that most nut milk only lasts about 2-3 days after the day you make it (I say 2 to be safe, but you could use judgment). I know it's not a long life, but you can definitely freeze anything you don't use!