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.