Homemade Cashew Macadamia Nut Milk (Easy Recipe)
This homemade cashew macadamia nut milk is super creamy, delicious, and easy to make! Customize it to your liking to adjust the sweetness and flavors.
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Servings: 3 cups
Ingredients
- 3/4 cup raw cashews
- 1/2 cup macadamia nuts
- 2 cups water - adjust the amount for your preferred consistency and creaminess, see notes
Instructions
- Soak the nuts in water for at least 4 hours (ideally overnight) in a covered mason jar or bowl in the fridge.
- Strain and (optionally) rinse the nuts, then add them to a medium to large bowl and add fresh water.
- Turn on your juicer and, using a ladle, add a the water and nuts to the juicer's hopper little by little.
- Mix in your desired add-ons and sweeteners (such as maple syrup and vanilla extract) to taste and enjoy! (See notes for storage tips and alternate methods using a blender or plant milk maker)
Equipment
Notes
- The amount of water added depends on your desired consistency and creaminess. Here's a quick guide:
- 1:1 ratio: using 1 cup of water per 1 cup of nuts will yield the thickest and creamiest result, which is ideal if you're planning on using it in coffee
- 2:1 ratio: using 2 cups of water per 1 cup of nuts is best for drinking the nut milk and/or using it in smoothies or shakes.
- 3:1 ratio: using 3 cups of water per 1 cup of nuts will yield the thinnest result and it's also the most cost effective option. This is great for cereal and similar uses.
- To make this recipe with a nut milk bag and blender or with a plant-based milk maker, be sure to read this section in the article above.
Tried this recipe?Let us know how it was!