Homemade Macadamia Nut Milk (Paleo, Gluten-free, Keto, VAD, Vegan & Low Oxalate)

Step 1

Place nuts in a bowl and cover with water and optional Vitamin C. Stir to dissolve. Soak 2 hours if you're in a hurry, or ideally about 7 hours or overnight. Drain the water off, and rinse well in a strainer.

Step 2

Place nuts in a blender. Add 4 cups filtered water and pinch of sea salt. Add optional vanilla and sweetener. Blend on high for 1-1/2 minutes. Taste and add more sweetener if needed.

Step 3

I do not strain mine, but if you'd like to --Optionally, strain: Nest cheese cloth over strainer and a deep bowl, or alternately use a nut milk bag inside a deep bowl. Pour the nut mixture over the cheese cloth or through the nut milk bag. Use a spoon to press out as much of the milk from the nut meal as you can. Pick up the cheese cloth or bag and squeeze out more of the milk with your hands. (Save the remaining nut meal for energy balls, porridge, smoothies etc.)

Step 4

Pour into storage jar, and refrigerate. Enjoy within 1 week.