Almond Macadamia Milk

Macadamia nuts are low in inflammatory omega-6 fats but high in healthy monounsaturated fats. They’re also an excellent source of bone-protective manganese and thiamin (vitamin B1), which helps the body's cells convert carbohydrates

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Kris Osbourne

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  • 1/2 cup raw unsalted almonds
  • 1/3 cup raw unsalted macadamia nuts
  • 2 pitted Deglet Noor dates, or 
more, to taste
  • Pinch sea salt


  • 1 large bowl (at least 1 qt)
  • Two layers of cheesecloth or 
nut milk bag
  • 1-qt glass jar


  1. To a large bowl, add almonds and cover with cold water. Cover and refrigerate for 24 hours, or up to 48 hours. Drain and rinse well; clean out bowl.
  2. In a blender, combine almonds, macadamias, dates, salt and 3 cups cold water. Blend for 2 minutes, until well combined. Adjust sweetness with more dates, if desired.
  3. Into bowl, strain milk through two layers of cheesecloth. Squeeze cheesecloth gently to extract milk. (TIP: Reserve nut pulp for another use, if desired.) Transfer milk to a 1-qt glass jar and chill until cold. Shake before serving. Keeps refrigerated for 3 to 4 days.

Nutrition Information

  • Serving Size 1 c
  • Calories 70
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 1 g
  • Protein Content 2.5 g
  • Saturated Fat Content 1 g
  • Sodium Content 40 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g