Australian macadamias make choosing a dairy alternative easy and tasty!
The natural creaminess of macadamias means they can be used to make a variety of delicious dairy alternatives. From cheese and butter to sour cream, macadamias make dairy-free eating a real pleasure!
With more and more people recognising the health and environmental benefits of vegan, vegetarian and flexitarian eating, nut milks are really starting to take centre stage in supermarkets. However, although there are a range of delicious tasting commercially made macadamia milks available, making your own at home is so simple there’s no reason not to try it for yourself.
The process is simple. Soak raw macadamias in filtered water overnight (or for at least four hours) to soften. Drain, rinse and add to a blender with more filtered water, a pitted medjool date for sweetness and some sea salt to bring out that nutty macadamia flavour.
Blend everything in a high speed blender until everything is creamy and smooth. Strain the mix using a piece of muslin or cheesecloth, gently squeezing all the liquid out of the leftover nut pulp, then transfer the mylk to a clean, sterilised jar.
Chill and drink immediately or use as a direct substitute for dairy milk.
Note: the leftover pulp adds a delicious, nutty taste and texture to baked goods, so why not whip up a batch of wholesome cookies to go with your glass of macadamia mylk.
So many ways to use macadamia milk
There are so many ways to enjoy your homemade macadamia mylk. This list is just the beginning of ways to enjoy the nutty flavour of this delicious dairy alternative.
- In porridge and cereal; Start your day the dairy-free way!
- In coffee: Baristas across the country love the creaminess of macadamia mylk, so why not try it in your home made brew? Or use it as the base for any soothingly spiced milk beverage.
- In baking: Simply do a straight swap in recipes that require dairy milk.
- In ice creams and popsicles: Macadamia mylk makes these creamy and cooling without being thick and heavy
- In milkshakes, smoothies and creamy cocktails
- Or any other recipe that calls for milk. Search our recipe database for ideas!
Note: Give the milk a good shake before using, as it naturally separates. The mylk will keep for up to 4 days in the fridge.
