This homemade macadamia nut milk is made with just 2 ingredients! It's the perfect dairy-free milk for cereal, granola, lattes, and more. This recipe makes roughly 4 cups, so feel free to make more or less, as needed.
Add the macadamia nuts and water to a high speed blender, along with any additional add-ins you would like. Blend until very smooth and creamy, with no visible pieces of nuts, about 60 seconds.
Arrange a nut milk bag, cheesecloth, or fine mesh strainer over a large bowl, and pour the blended milk through the straining device to remove the macadamia nut pulp. Squeeze well, to remove as much liquid as possible. Discard the pulp, or save it for another use (like adding it to hummus, a smoothie, or oatmeal).
Once the milk is strained, it's ready to use. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or you can freeze it in individual portions for up to 3 months. Thaw overnight in the fridge before you want to use it again.
Nutrition information is for roughly 1 cup, without any add-ins. Keep in mind that this is automatically calculated and doesn't take into account that some of the macadamia nuts are strained out. As a result, there will be less fiber, calories, and fat in the final milk, but it's hard to know exactly what the resulting nutrition will be without a science lab to test it yourself.If you would prefer to soak the macadamia nuts before blending, cover them with at least 2 inches of water and let them soak for up to 2 hours. Drain the nuts and rinse well, then add them to the blender with fresh water to make the milk.