+ the healthy chef recipes +

Macadamia Nut Milk


Macadamia nut milk is a purely delicious creamy milk that requires no straining and takes about 30 seconds to make. It’s a staple in the healthy chef household and I love making mine scented with vanilla bean and a touch of cinnamon. Soak for easier blending and more bio-availability, which is great for sensitive digestive systems. Use as you would regular milk such as in your next power porridgesmoothie, custard or Iced chocolat.


Macadamias are also rich in fibre and contain protein to help you feel fuller for longer and help curb the urge to snack between meals. Great news if you’re trying to stick to a weight loss eating plan. As part of your weight loss diet, try a handful of nuts (30-50 grams) a day as a snack or slice and toss through salad or stir-fries.

+ ingredients & methods +

ingredients (Serves 4)

1 cup (125 g / 4 1/2 oz)  raw macadamia nuts
6 cups filtered water
1 vanilla bean or 1 teaspoon vanilla paste
6 fresh medjool dates, pitted
 or a little stevia to sweeten


  1. Combine the nuts, vanilla and water into a high performance blender.
  2. Blend at medium to high speed until creamy white. This should take about a 30 seconds.
  3. Pour into a clean sterilized glass bottle. Remember  If using macadamia nut,  you don’t need to strain
  4. Store milk for about 4 days in the fridge.
+ notes & inspiration +
  • Shake 250 ml  Macadamia nut milk with 1 tablespoon of protein and 1 tablespoon Organic Superfood for a delicious Wild berry shake.
  • Shake 250 ml Macadamia nut milk with 2 teaspoons Naked Chocolat for the most delicious French inspired Iced Chocolat.
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