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
cup macadamia nuts, soaked for 2 hours (or up to 10) and drained
tablespoons maple syrup
teaspoon vanilla extract
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!