How to Make Macadamia Milk, Butter, & Cheese

Macadamia’s have become a new favourite discovery of mine. Of course I’ve known about them for years, but it’s only been very recent that I’ve started to consume a lot more of them. After reading The Keto Diet by Scott Gooding, and learning that macadamias, pecans and walnuts are some of the highest nut sources of omega-3, I started incorporating this nut more into my daily meals. Omega-3 is something I struggle to consume enough of, especially being on a vegan diet (where you often come into contact with more omega-6 than omega-3).

One of the first things I started doing to add more of these deliciously fatty nuts into my diet was make plant milk out of them! I keep the recipe really simple (just using macadamias and water), but you can feel free to spice up the recipe by adding in different flavourings of your choice!

The pulp left over from making the macadamia milk can be used to make more milk later on, or even macadamia cheese!

This fresh macadamia milk’s perfect for matcha lattes, golden milk, and even baked goods! I love making my own plant milks as you can ensure they’re plastic-free by sourcing the nuts from a bulk foods store, then storing the milk in glass jars rather than plastic cartons (which is better for your health too)!

Macadamia Milk Recipe

A super quick and easy recipe (only requiring 2-ingredients!) that gives you the most deliciously creamy plant milk, perfect for smoothies, bircher, and more!

Macadamia milk you can make in minutes! Only 2 ingredients needed.

Ingredients:

  • 1 cup raw macadamia nuts
  • 2-3 cups water (use less water for thicker, creamier milk)
  • 1 pinch sea salt
  • 1 whole date, pitted (optional – for sweetness)
  • 1/2 tsp vanilla extract (optional)
  • 2 tbsp cacao powder for “chocolate milk” (optional)

To make:

  1. Soak macadamia nuts in filtered water with some sea salt for 1-2 hours. Then rinse and drain.
  2. Add nuts, water, salt, and any additional ingredients (optional) to a high-speed blender. Blend for about 2 minutes or until the mixture seems well combined.
  3. Pour mixture over a large mixing bowl or pitcher covered with a nut milk bag, cheesecloth, a very thin towel, or a clean T-shirt. Save the remaining pulp to use later on to make more milk with, or to use in baked goods or to add to oatmeal, smoothies, tea, lattes, or coffee.
  4. Transfer to a sealed container and refrigerate. Will keep in the fridge for up to 5 days (sometimes more). Enjoy cold or hot and shake well before use (it tends to separate in the fridge).

As an alternative to using the soaked macadamias to make macadamia milk, you could also use macadamia butter! I got this idea from Simple(ish) Living, when she shared how she’d made cashew milk using cashew butter she’d made earlier. Great idea, huh?!

I love adding it to bircher, smoothies, tea, and even in baked goods I make!

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 I thought I should mix up my nut butters and “branch out”, trying a few other options to vary up my diet and reap the benefits of the nutrients contained within other kinds of nuts, such as the healthy omega-3s found in macadamias.

Macadamia butter; the coconut oil helps it to thicken the butter and allows it to spread easier.

Ingredients:

  • 500 g macadamia nuts (can be raw or roasted – roasting helps the butter to form quicker)
  • 1-4 tbsp coconut oil
  • pinch of sea salt

To make:

  1. If roasting, quickly dry roast macadamias until slightly brown (they’ll continue to cook even off heat, so be sure to remove them earlier rather than later). Allow to cool. If using raw nuts, skip this step.
  2. Pour nuts into food processor. Process macadamias until creamy.
  3. Add coconut oil and salt. Blend until the nut butter is completely pureed.
  4. The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps it to thicken and spread easier.
  5. Store in the fridge. The macadamia butter keeps for up to 2 months in the fridge.
I love how smooth and creamy it is!

Want to know another cool trick? You can also use the leftover pulp from making the macadamia nut milk to use in making macadamia cream cheese! I love how there are endless possibilities to what you can whip up with macadamias (or any type of ingredient, for that matter).

The pulp can be used to make macadamia cheese, too!

Macadamia Cream Cheese

This cheese only takes 5 minutes (yes, you read that correctly, 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 so well with just a little help of water.

I paired my macadamia nut cheese with some toasted homemade seeded bread!

The cheesy flavour in this recipe is all thanks to nutritional yeast, a vibrant yellow yeast that’s packed with vitamin B12. So you can enjoy this cheese knowing is all healthy, packed with nutrition, and none of the unhealthy additives often found in vegan cheeses at the store.

This recipe is originally from Minimalist Baker.

Ingredients:

  • 1 1/4 cup raw macadamia nuts (or macadamia pulp left behind from making the milk)
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast, plus more to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt (plus more to taste)
  • 1/4 – 1/2 cup water (use less if using macadamia pulp from milk)
  • 1/4 cup fresh chopped parsley or coriander (optional)

To make:

  1. Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and the lesser amount of water (1/4 cup). Blend, scraping down sides as needed. Then add more water, 1 tbsp at a time, until a thick paste forms.
  2. If adding herbs, add at this time.
  3. At this point, the cheese is ready to eat! But it’s better after chilling. Transfer cheese to cheesecloth and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24-36 hours. The longer it chills, the firmer the cheese will become.
  4. Best when fresh. Store leftover nut cheese in the refrigerator for up to 10 days.

These recipes are a must-try! Aaaaaaaand… if you do give them a whirl, tag #simplynaturalnessa on Instagram! I would absolutely love, love, LOVE to see them!

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Have you made vegan cheeses or plant based milks before? What’s been your favourite to make?? Share your recipe below! We love getting your suggestions on recipes to try!

Lots of love,

🖤 Vanessa