Soaked macadamia nuts blended with water make the perfect creamy beverage that tastes wonderful when added to coffee, smoothies, or all on its own! Pin Macadamia Nut Milk here!

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Macadamia Nut Milk from Treble in the Kitchen

This post is shared as part of an ongoing partnership with NOW Foods.

Have you ever tried something at a restaurant or cafe that was just SO amazing that every time you went back to that eatery you wanted to order the same thing?

That would be my experience with one of my all-time favorite coffee shops here in Denver.  The problem?  They haven’t had that delicious item on the menu since!

Last winter, Brian and I went out for a coffee date and the coffee shop had homemade macadamia nut almond milk…ummm how delicious does that sound?  Exactly.  I was hooked!! Unfortunately, that delicious milk was a seasonal product, although I can’t figure out which season because I have been there in spring, summer, winter, and fall and have yet to see it on the menu again.

So, what did I do?  Decided to make my own delicious macadamia nut milk, and I am SO thankful that I did! And if you make it, I can almost guarantee it will be a new favorite of yours, too!

While I’ve made my own almond milk before, I was a bit hesitant to use a different nut.  What if it didn’t turn out, what if it didn’t taste as good?

Thankfully, all my fears can be put to rest because this new nut milk is seriously a favorite of mine.

Instead of using raw nuts, I used dry roasted macadamia nuts with a touch of sea salt.

Macadamia Nut Milk from Treble in the Kitchen

I opted for dry roasted nuts because dry roasting really helps bring out the flavor of the nuts.  Because roasted macadamia nuts are slightly creamy and sweet in flavor all on their own, I didn’t feel the need to add anything to flavor or sweeten this milk.  There was no bitter aftertaste and it paired well in sweet and savory dishes, much the same as regular milk.

While making nut milk can seem intimidating, it’s actually pretty dang easy. And so dang yummy!

Let me show ya!

Start by soaking the nuts in the water overnight or for about 12 hours.

Macadamia Nut Milk from Treble in the Kitchen

Then, transfer the nuts and water to a high-speed blender (I use a Ninja) and blend for about a minute or until the nuts are completely pureed.

Macadamia Nut Milk from Treble in the Kitchen

To strain the milk, place a cheese cloth over a fine mesh strainer that is placed over a large bowl.  Simply pour the nut and water mixture into the cheese cloth and squeeze and press the macadamia nut pulp until all the liquid is in the bowl.

Macadamia Nut Milk from Treble in the Kitchen

Then, voila!! You have your delicious (additive and sugar free!!) macadamia nut milk!

Macadamia Nut Milk from Treble in the Kitchen

You can use the nut pulp for a variety of things such as mixing it into your oats, granola, smoothies, cookie batter, muffin batter, or some people even make crackers with it! (My favorite things to do are mix it into smoothies and oats and to make Macadmaia nut granola!)

I hope you try and enjoy this special treat! Let me know your thoughts in the comments below!

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Macadamia Nut Milk

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  • Author: Tara | Treble in the Kitchen
  • Yield: 4 cups 1x


Soaked macadamia nuts blended with water make the perfect creamy beverage that tastes wonderful when added to coffee, smoothies, or all on it’s own!


  • 1 1/2 cup dry roasted and salted macadamia nuts
  • 4 cups filtered water


  1. Allow nuts to soak in water overnight or up to 12 hours.
  2. Place water and nuts in blender and blend until all the nuts are finely pureed.
  3. Strain the mixture through a cheese cloth and fine mesh strainer over a large bowl.
  4. Squeeze the bag or press down on the strainer to make sure only the solids remain in the cloth.
  5. The milk will be creamy and silky. It should keep in the refrigerator for up to 5 days.
  6. Make sure to shake or stir before using.


This tastes delicious in coffee, smoothies, or anywhere you would use traditional milk or almond milk.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Category: low FODMAP, gluten free, grain free, whole 30, paleo-friendly, vegan
  • Cuisine: milk, beverage, breakfast

Macadamia nut milk from treble in the kitchen

Question of the Day:

  • What is something you have eaten at a restaurant and tried to recreate at home (or wanted to recreate it!)

Disclaimer:  NOW Foods provided me with the Macadamia Nuts for this recipe as part of an ongoing partnership. Thank you for your continuous support!

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  1. I only recently tried almond milk, but I’m already thinking about trying to make some myself! The macadamia nut milk sounds really good too – who knew you could make ‘milk’ out of nuts?? My most recent kitchen experiment was homemade whole wheat english muffins. I still have some refining to do on the recipe, but the first batch turned out pretty well!

    • Those english muffins sound tasty!! Making nut milk isn’t very challenging if you have the right tools! Good luck!

  2. I’ve gone through periods of being really into making almond milk a handful of times but I’m always deterred by the price of almonds and all that almond pulp you end up with. I know you can add it to stuff but I would end up with way too much way faster than I could use it up. I just started making oat milk which solves both of those issues, because you oats are cheap AND I can eat the pulp for breakfast. Win win!

  3. Hey Tara- Question: Did the salted nuts impart any undesirable saltiness to the milk? Would you recommend salted or unsalted macadamia nuts if you did this again? Thanks! 🙂

    • Hi Chelsea! Thanks for the question 🙂 NO it didn’t make the milk salty. I think it was more like when you add salt to chocolate chip cookies or pancakes…it just amplifies the OTHER tastes. Does that make sense?! I would totally do it again with the dry roasted and salted nuts 🙂

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