Macadamia nut milk

Macadamia nut ‘milk’ is a delicious, requires no straining and takes about 30 seconds to make. I love mine with vanilla bean and cinnamon. Soak for easier blending and more bio-availability, which is great for sensitive digestive systems. 


  • 1 cup raw macadamia nuts
  • 6cups filtered water
  • 1 tsp vanilla paste
  • 6 fresh medjool dates, pitted


  1. Combine nuts, vanilla and water into a blender until creamy white. 
  2. Pour into a clean sterilized glass bottle. You don’t need to strain
  3. Store milk for about 4 days in the fridge.

Macadamia nut pannacotta


  • 2 cups macadamia
  • 2 tbsp maple syrup
  • 1/4 teaspoon vanilla powder
  • 21/2 teaspoons gelatin powder 
  • 2 organic eggs


  1. Place macadamia milk, maple and vanilla in a small saucepan. Heat over medium heat until warm. Add gelatin, mix until dissolved and remove saucepan from heat. Place eggs in a bowl and whisk until pale and fluffy. Add warm macadamia milk mixture and whisk to combine. Divide mixture between 4 cups and refrigerate 4 hours or until set

Macadamia nut pannacotta + milk
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Macadamia nut pannacotta + milk
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