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