Strawberry Macadamia Nut Milk is a healthy, sweet drink that can be enjoyed on its own or used as the base for a smoothie.
I love making nut milks from scratch. It’s not very time consuming or expensive to make and the flavor is, in my opinion, far superior to anything sold at the grocery store. There are no weird preservatives or stabilizers. It’s a nice, unprocessed drink that can be used as a base for smoothies or in place or regular milk in baked goods or coffee drinks.
Most of the time I stick with almond or cashew milk but sometimes I like to mix things up. I recently tried macadamia nut milk for the first time and it’s now one of my favorites. The milk is smooth, creamy and slightly sweet.
Macadamia milk is tasty on its own but I spruced this version up with fresh strawberries and a bit of maple syrup. You can swap out the strawberries for whatever berry you prefer.
You don’t need any special equipment to make homemade nut milk aside from a blender, fine mesh strainer and some cheesecloth. However, for the same price as a large bag of cheesecloth you can buy a reusable nut milk bag. I think it does a much better job straining out all of the solids and the bag is really easy to clean.
Natural separation will occur in nut milks if they’re not immediately consumed. The milk will stay fresh in the refrigerator for several days so if it’s not used right away, simply stir it back together before serving.
Strawberry Macadamia Nut Milk
- 1 cup raw macadamia nuts
- 3 cups filtered water, plus more for soaking
- 5 strawberries hulled
- optional: 1-2 teaspoons maple syrup
- Place the macadamia nuts in a container and cover them by several inches with filtered water. Cover and refrigerate for 6 hours or overnight.
- Drain the water through a colander. Place the nuts in a blender with 3 cups of fresh, filtered water.
- Briefly chop the macadamia nuts on low speed an then slowly turn the blender speed up to high and puree for an additional minute.
- Pour the macadamia mixture into a nut milk bag or a fine mesh strainer lined with 2 layers of cheesecloth set over a bowl. Allow to strain for 30 minutes and then squeeze the remaining liquid through the bag (or cheesecloth). Discard the solids (or find a creative use for them).
- Rinse out the blender. Return the macadamia nut milk to the blender along with the strawberries and maple syrup, if using. Puree for 30 seconds.
- Serve immediately or store in the refrigerator for up to 3 days. Natural separation will occur so simply stir the milk before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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