Recipe by Guri Bigham

Macnut Milk

Makes 1 quart

  • 1 cup raw macadamia nuts

  • 4 cups filtered water

  • 1/2 teaspoon sea salt

  • 1 teaspoon vanilla extract (optional)

  • 1 date or 1 tablespoon honey or maple syrup (optional)

Image by Nikolai Chernichenko

Macadamia nuts are an excellent source of healthy fats and make a beautiful white and creamy milk! Raw macadamia nuts are usually dried at a low temperature to shell and preserve them. Unflavored roasted nuts could be used, but will result in a roasted flavor and light brown color. There is no need to soak macadamia nuts, unlike other nuts that should be “sprouted” first. In fact, soaking macadamia will make them loose their rich texture. With a high speed blender (I recommend the Vitamix) macadamia nut milk does not need straining and comes out warm and frothy, perfect for a latte. It’s a great milk alternative for locavores in Hawai’i or other tropical climates where macnuts grow!



1. In a blender, place soaked macadamia nuts, filtered water, sea salt, and optional vanilla/sweetener. 


2. Blend on high speed for several minutes until warm and very smooth. 


3. Serve immediately or save in a jar in the refrigerator for up to 3 days.