How to make homemade macadamia butter, cheese, and milk from scratch at home. No fancy equipment needed.
Did you know: Macadamias, pecans and walnuts are some of the highest nut sources of omega-3.
I struggle to consume enough omega-3 in my diet, so I’ve started including more of these fatty nuts into my recipes.
This fresh macadamia milk is perfect for making matcha lattes, golden milk, and even baked goods with!
Before we get started in learning how to make these healthy, creamy macadamia recipes – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Macadamia Milk
A super quick and easy recipe – only requiring 2-ingredients – that produces the most creamy plant milk.
- 1 cup raw macadamia nuts
- 2-3 cups water (use less water for thicker, creamier milk)
- Pinch sea salt
- 1-2 dates, pitted
- 1 tsp vanilla extract
- 1-2 tbsp cacao powder, for “chocolate” milk
- Soak macadamia nuts in filtered water with some sea salt for 1-2 hours. Then rinse and drain.
- Add the nuts, water, salt, and any additional ingredients to a high-speed blender and process until creamy; about 1-2 minutes.
- Strain out the milk using a cheesecloth, nut milk bag, or very thin towel, into a large glass jar for storage. Save the remaining pulp to use later on to make more milk or use in baked goods, oatmeal or smoothies.
- Store the milk and pulp in the fridge for up to 5 days. Enjoy cold or hot and shake well before use.
Homemade Macadamia Butter
I’m am a huge fan of peanut butter (probably a little on the obsessive side), and I know it’s quite high in polyunsaturated fats, which are good in healthy doses, but as our modern diet is so high in omega-6s these days, I thought I should make a effort to boost the level of omega-3s in my diet. So I decided to “branch out” and try other nut butters like macadamia, cashew, and almond butter.
- 2 cups dry roasted macadamia nuts
- 1-2 tsp sea salt
- Dry roast macadamias until lightly brown. Allow to cool then pour into a food processor or high-speed blender, along with the salt, and blend on high until smooth and creamy. Every minute or so, stop the food processor and scrape down the sides.
- Store in a glass jar in the fridge. It will keep for up to 2 months.
Homemade Macadamia Cream Cheese
This cheese takes only 5 minutes to whip up, and you don’t even need to soak the nuts beforehand! Macadamias don’t require soaking because they’re already so tender and soft. They blend up well with just a little help of water.
Nutritional yeast is the star of the show, bringing the delicious cheesy flavour along with vitamin B12.
- 2 cups raw macadamia nuts or macadamia pulp left behind from making the milk
- 3 tbsp lemon juice
- 3-4 tbsp nutritional yeast
- 1-2 tsp garlic powder
- 1-2 tsp sea salt
- 1/4 cup water (use less if using macadamia pulp)
- 1-2 tsp dried rosemary
- 1-2 tsp dried coriander
- Add all the ingredients to a food processor or high-speed blender and blend until smooth and paste-like, scraping down the sides as needed.
- At this point the cheese is ready to eat! But I find it’s better after chilling. Transfer the cheese to a cheesecloth or nut milk bag and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth or milk bag so it forms a loose ball. Place in the fridge to set for at least 15 minutes, or up to 24-48 hours. The longer it chills, the firmer the cheese will become.
- Store any leftover cheese in an airtight container in the fridge for up to 10 days.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made vegan cheese or plant milk before? Share in the comments below.
Lots of love,