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.
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.
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.
(By the way, it’s being served up here in a bowl with some Grape Nuts…)
Toasted Macadamia Nut Milk
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
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Have a blender ready.
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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).
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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.
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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.
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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.
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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.
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Allow the toasted macadamia nut milk to cool to room temperature before storing in the refrigerator. It will keep for a week.
Recipe Notes
Nutrition facts are calculated using 5 cups of water.
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Tasha says
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!
Jenn says
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!