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
3 1/2 cups
In This Recipe
Blend all ingredients in a blender till smooth. Store in a tightly sealed mason jar for up to 2 days.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.