So I was debating which recipe to share today, either my homemade macadamia nut milk or the vegan Marionberry Ice Cream Pie I made yesterday. (How many of you are screaming at me, “Pie, Pie!!!” right now?)
I feel guilty for sharing so many desserts lately, like I am tempting you with too many treats, so I’m going to share my recipe for the nut milk:
Macadamia nut milk doesn’t require straining which means it can be made in about 30 seconds in a high-speed blender like a Blendtec. The ingredients are simply mac nuts, water, vanilla extract, and dates.
Here’s the recipe:
- ½ cup organic, raw macadamia nuts (like these)
- 3½ cups cold water
- 4 Medjool dates, pitted
- ½ teaspoon vanilla extract
- Combine ingredients in a high-speed blender and process until smooth. Keep refrigerated in an air-tight container and use within 3 days. Stir before using.
This is a winner:
It will separate upon standing, though, so you just need to give it a little stir before serving. It will keep up to 3 days in the fridge.
I’ve been using this on everything, including a simple breakfast of fresh mango and dehydrated buckwheat groats:
I also made Alan a dessert smoothie with it using frozen peaches and it works wonderfully in hot beverages, too.
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