This creamy homemade macadamia nut milk is a delightful plant-based alternative, perfect for smoothies, lattes, or enjoying on its own. Rich in healthy monounsaturated fats, it supports heart health and helps reduce inflammation in the body. Macadamia nuts are also a great source of manganese, promoting strong bones and antioxidant protection. Plus, this milk is low in carbs and packed with essential nutrients, making it a nourishing choice for any diet.
Ingredients
1 cup Raw Macadamia Nuts
4 cups Filtered Water (plus more for soaking)
1-2 Tablespoons Maple Syrup or your preferred sweetener (optional)
1 tsp Vanilla Extract (optional)
A pinch of Salt (optional)
Instructions
Place the macadamia nuts in a bowl and cover them with water. Soak for at least 4 hours or overnight for a creamier texture. Drain and rinse the nuts afterward.
In a blender, combine the soaked macadamia nuts and 4 cups of filtered water. Blend on high for about 1-2 minutes until the mixture is smooth and creamy.
Pour the blended mixture through a nut milk bag, fine mesh strainer, or cheesecloth into a large bowl or pitcher. Squeeze or press to extract as much liquid as possible.
If desired, return the strained milk to the blender and add maple syrup, vanilla extract, and a pinch of salt. Blend briefly to combine.
Transfer the macadamia nut milk to a sealed container and store it in the refrigerator for up to 4-5 days. Shake well before using, as it may separate over time.
Tips:
The leftover macadamia nut pulp can be used in smoothies, baking, or added to oatmeal.
Adjust the sweetness and flavor to your preference by adding more or less sweetener or vanilla.
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