Easy homemade macadamia nut milk

There's a few reasons why I love making homemade nut mylk.

  1. It's crazy delicious, creamy, and it tastes like a milkshake. When it comes to taste, store-bought just doesn't compare!
  2. No weird ingredients, thickeners, or preservatives when you make it at home.
  3. I instantly feel like a domestic goddess every time I make it. Oh, you want some fresh macadamia nut milk for your coffee? Let me just whip that up for you all by myself in 5 minutes flat!

I started my homemade nut mylk adventures with this almond milk. A delicious classic that totally got me hooked on homemade vs. store-bought. The only downside of that recipe is it's a little bit time-consuming. The thing is, if you want it extra creamy, you need to peel the almonds. Not a necessity at all, but after doing it the first time, I got so spoiled by the end result that I couldn't go unpeeled afterwards! So I figured I should come up with another option that would be equally as delicious, but a whole lot quicker. Enter macadamia nuts. A decadent, low-maintenance nut, if you will. No peeling required, and combined with a few simple ingredients, it makes the most incredible nut mylk ever! Here's how to make it:


  • 1 cup unsalted macadamia nuts, soaked in filtered water for at least 2 hours
  • 4 cups filtered water
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt
  • 1 pitted date (optional)

Yields about 5 cups of macadamia nut mylk.

Make it:

    1. Soak macadamia nuts in filtered water for at least two hours.
    2. Drain the mac nuts (discarding the soaking liquid) and rinse very well.
    3. Add the rinsed mac nuts and 4 cups filtered water into the blender, put the lid on tight, and blend on high for 2 minutes until smooth and creamy.
    4. Add the vanilla, cinnamon, sea salt, and date (if desired), and blend once more for another minute.
    5. Two options. 1 - strain through a nut milk bag, squeezing out all of the liquid, for silky smooth texture. 2 - don't! If you have a high powered blender, you may not need to take the extra step to strain it (although it's pretty easy to do!). 
    6. Store in a sealed container in the fridge for up to 5 days.

    I'm so excited for you to whip up your first batch and become as obsessed as I am! Once you do, you must try adding it in your morning coffee or matcha lattes - it gets SO nice and frothy. You'll never go back! Enjoy!

    xx Lindsay

    Lindsay Surowitz | weeknightbite.com

    Lindsay is a San Diego-based Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Read more >

    Follow @weeknightbite on Instagram >

    Lindsay Surowitz

    Lindsay is a San Diego-based Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. She started her blog Weeknight Bite in 2012, and it has become her happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire a healthy, balanced life. Lindsay believes enjoying great food with family and friends is one of the truest forms of happiness, and that we should never ave to choose between that and living a healthy life! In the Weeknight Bite world, you get to have your (healthy) cake and eat it too… literally. Lindsay graduated from USC and received her holistic nutrition certification through Bauman College.