Summer Strawberry Macadamia Nut Milk
Nut milks take minutes to make and are an easy, dairy-free (and hormone-, antibiotic-free) alternative to cow’s milk. Making nut milk at home means you will skip out on additives such as vegetable oil and corn syrup, forgo the non-recyclable Tetra pak packaging typically used for store-bought dairy alternatives, and is often more economical, as well.
- 1 cup raw macadamia nuts (unroasted, unsalted), ideally soaked for 4-6 hr
- 3 cups filtered water
- 1 cup frozen or fresh strawberries
- 3 tbs agave nectar, raw honey or yacon syrup
- 1 tsp vanilla extract or the scrapings from ½ vanilla bean
- ½ tsp lemon juice
- Pinch of Himalayan or sea salt
Place all ingredients into a high-speed blender and blend until smooth. For nut milk without traces of nut particles (particularly if you do not have a high-speed blender), strain through a nut milk bag or fine-mesh cheesecloth. If using vanilla bean scrapings, strained milk mixture may be added back into a clean blender pitcher and re-blended with the vanilla as a last step, as opposed to adding it to the original mixture, as not to loose any of the vanilla bean during the straining process. Best when served well-chilled (will last for 3-4 days in the refrigerator). Nut fat will separate from the water after some time, so make sure to shake or stir before serving.