This dairy-free recipe comes together in under 20 minutes.
Unlike many store-bought versions, homemade nut milk doesn’t contain any preservatives, says New York City-based recipe developer Julia Gartland. Both cashews and macadamias are packed with healthy fats. The former variety contains minerals such as zinc and magnesium, while the latter is a good source of B vitamins.
This recipe is part of our meal prep series. Click here for the full plan.
Yields 6 cups
- 1 cup raw cashews
- ½ cup raw macadamia nuts
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- Pinch of sea salt
Place the cashews and macadamias in a large bowl and cover with warm water. Soak for 15 minutes then strain and rinse.
In a high-powered blender, add the nuts and six and a half cups of water and blend for one minute or until very smooth. Strain the liquid using a muslin cloth or nut milk bag then return to blender.
Add in vanilla, maple syrup, and sea salt and pulse until well combined. Store in a glass jar in the fridge for up to five days.