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Home » Basics » Toasted Macadamia Nut Milk

Toasted Macadamia Nut Milk

February 8, 2016 By Shannon @ Yup, it's Vegan 2 Comments

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This toasted macadamia nut milk is absolutely mind-blowing. I made it spontaneously to use as a component in another recipe, and it was so good that I ended up making it again.

Toasted Macadamia Nut Milk | Yup, it's Vegan. A decadent, creamy, nutty dairy-free milk made with roasted macadamia nuts - only two ingredients plus water!

And then I made it again and made it into caramel sauce. And then I wondered how I ever lived without that caramel sauce. (Unfortunately the caramel sauce recipe will have to be shared another time – it was going into a dessert for a special occasion and there was no opportunity to photograph it).

Take buttery smooth macadamia nuts and pan-roast them to golden perfection, then blend them up with some filtered water. It couldn’t be easier. The result is a super creamy, nutty toasted macadamia nut milk that will knock your socks off.

Toasted Macadamia Nut Milk | Yup, it's Vegan. Creamy nondairy macadamia nut milk made with nicely-toasted nuts and no added sweetener.

Make this toasted macadamia nut milk with the lower volume of water for a consistency more like coffee creamer, or use the higher volume of water for a more drinkable consistency. I recommend using a nut milk bag if you have it, for best results. However, it’s not required! Blend the macadamia nut milk for longer and use a fine mesh strainer, and you should be able to get a fairly smooth consistency.

The leftover macadamia nut pulp is great stirred into oatmeal, quick breads, or anything else on the sweet side of the spectrum. I haven’t tried the toasted macadamia nut milk in any savory applications yet. I have a sense that the nuttiness might be overpowering outside of the dessert/breakfast sphere. But if you do try that out, I’d love to hear how it goes.

Toasted Macadamia Nut Milk | Yup, it's Vegan. How to make your own macadamia nut milk from scratch with no dairy, sugar, or soy.

(By the way, it’s being served up here in a bowl with some Grape Nuts…)

Toasted Macadamia Nut Milk | Yup, it's Vegan
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5 from 1 vote

Toasted Macadamia Nut Milk

Toasted macadamia nut milk, with a heavenly nutty flavor and creamy consistency that makes it the perfect substitute for dairy milk in breakfast, coffee, and dessert. Only 2 ingredients (plus water) are needed for this amazing vegan drink.
Course beverages, nondairy milk
Cuisine gluten-free, grain-free, soy-free, sugar-free, vegan, vegetarian
Keyword macadamia milk, macadamia nut milk
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 to 5 cups of milk
Calories 80kcal
Author Yup, it's Vegan

Ingredients

  • 1 cup macadamia nuts (either raw or dry-roasted)
  • 3 to 5 cups just-boiled water
  • pinch salt (if nuts are unsalted)
  • (optional) sweetener of choice, to taste

Instructions

  • Have a blender ready.
  • Preheat a large skillet on the stove over medium heat. Add the macadamia nuts in a single layer. (If they're already toasted, we're just re-toasting them for a minute or two to add a bit more flavor).
  • Cook over medium heat, stirring very frequently, until the macadamia nuts are just starting to turn golden brown and smell fragrant. For pre-roasted nuts, this will only take a minute. For raw nuts, this will take around 3 to 5 minutes.
  • Immediately transfer the toasted macadamia nuts to the blender and add the water. Let the nuts and water soak together in the blender for a few minutes before blending.
  • Blend together the macadamia nuts and water until the mixture appears very smooth. (If desired, also add in sweetener to taste.) This could take up to 3-4 minutes depending on your blender.
  • Strain the mixture through a nut milk bag, squeezing out as much excess liquid as you can. If a nut milk bag is unavailable, use a fine mesh sieve, layered with cheesecloth if available.
  • Allow the toasted macadamia nut milk to cool to room temperature before storing in the refrigerator. It will keep for a week.

Notes

Nutrition facts are calculated using 5 cups of water.

Nutrition

Serving: 1half cup | Calories: 80kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 0.4mg

One more thing – most of the recipes on my blog are now available on Yummly, and I’ve added a Yum button to the bottom of every post. I hope this helps make it even easier for you to keep track of your favorites. If you ever have other requests for things like the Yum button, please let me know! Have a happy week 🙂

Filed Under: Basics, Breakfast Tagged With: gluten-free, grain-free, nuts and seeds, oil-free, paleo, plant-strong, quick, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Tasha says

    July 27, 2020 at 20:07

    I gave it a try and my verdict is I love this milk! I soaked and then roasted the macadamias on low heat for a few hours in the oven, then added filtered water and – get this, Sea Moss Gel (natural Carrageenan)!
    The Gel not only provides 92 /102 trace minerals it also acts as a Emulsifier which binds the macadamia cream to the water. No more thick layer of cream overing over murky water.
    I will make again but not often because macadamia’s are so expensive. I’m lucky a good friend of mine bought me a large pack of macadamia’s because I love them so much!

    Reply
  2. Jenn says

    September 6, 2017 at 06:23

    5 stars
    I happen to agree with you that this mylk is in a category all it’s own! So much creaminess and flavor I really love it!

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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