When you think of macadamia nuts, does the tropical island of Hawaii come to mind? Surprisingly, these rich morsels originated in Australia and continue to be the continent’s only indigenous, commercially grown crop. Introduced to Hawaii in the 1890s, macadamia nuts have since been hybridized and cloned to develop different varieties that are now cultivated across the world.
Although higher in healthy fats and lower in protein than almonds and cashews, macadamia nuts are very rich in essential nutrients; including thiamine, vitamin B6, manganese, magnesium, and iron. Additionally, macadamia nuts are a significant source of flavonoids and tocotrienols, antioxidants that fight against cellular damage and disease.
Macadamia nuts can be combined with filtered water and a bit of vanilla extract to form a deliciously-rich and creamy treat. Use macadamia milk as a dairy-free addition to your smoothies, coffee, granola, and even soup! Make your own at home with our recipe below.
Ingredients
- 1 cup roasted macadamia nuts
- 1 ½ tsps vanilla extract
- 4 cups cold filtered water
Directions
- Soak roasted macadamia nuts for at least two hours in cold, filtered water.
- Rinse soaked macadamia nuts and place in a blender.
- Add filtered water and blend for 60 seconds.
- Strain through a fine mesh strainer or nut milk bag.
- Add the vanilla extract directly to the milk. Stir well.
- Enjoy! Stores for 3 days.
