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
4 1/2 to 5 cups
macadamia nuts, soaked for 2 hours (or up to 10) and drained
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.