Macadamia Nut Milk

Macadamia nuts are indigenous to Australia, but Hawaii and South Africa are also big macadamia nut producers. These round nuts are very high in manganese and good sources of magnesium, B vitamins, copper and phosphorous. They are low in omega-6 fatty acids but high in omega-9s, which may help lower LDL (the bad) cholesterol and raise the HDL (the good) cholesterol.

These delicious, creamy white nuts can be expensive to buy, but if you get the chance or happen to find some at a good price, this milk is worth trying.

The procedure is the same as for the other plant milks.

• 1/2 cup macadamia nuts (soaked overnight, and drained)
• 2 cups water
• Pinch of salt
• A splash of vanilla (optional)
• 1 Mejool date, pitted (optional)

Blend together in a high-powered blender.
Filter through a nut milk bag.

Store in a sealed jar or bottle in the fridge and consume within 2-3 days.

It is a lovely, creamy milk, not unlike Brazil nut milk, but a little lighter.
​Try it and see!