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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
Makes 4 1/2 to 5 cups
- 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)
- Blend all ingredients in a blender till smooth. Store in a tightly sealed mason jar for up to 2 days.
- This recipe is a Community Pick!
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