How to Make Macadamia Milk (and Why It’s the Creamiest Gut-Friendly Option Yet)

Macadamias are having a moment—and it’s well-deserved. Behind their buttery taste is a nutrient profile that’s both gut-soothing and deeply satisfying. If almond milk feels a little too common and cashew milk too rich, this is the middle path you didn’t know you needed.

Here’s why macadamia milk is becoming a staple for health-forward kitchens—and how to make your own at home in minutes.

Why Macadamia Milk Is Worth It

Macadamias offer more than just a dreamy mouthfeel. They’re one of the highest-fat nuts (in the best way), rich in monounsaturated fats—especially omega-7s like palmitoleic acid. These support insulin sensitivity, skin hydration, and cellular repair.

They’re also:

Low in anti-nutrients like phytic acid, making them gentler on digestion
A natural source of magnesium, manganese, and copper—key minerals for enzyme production and nervous system balance
High in oleic acid, which may help reduce inflammation and support hormonal balance
Extremely low in carbs, making them blood-sugar stable and keto-aligned

Pair all that with their natural sweetness and ultra-smooth texture, and you’ve got a nut milk that feels indulgent but fuels deeply.

Do You Need to Soak Macadamias?

Nope—and that’s part of the appeal.

Macadamias are naturally soft and low in enzyme inhibitors like phytic acid and tannins. That means you can skip the soak and still get:

A creamy blend
Minimal digestive load
Easy extraction with any method (though some yield better than others)

If you’re using the Nama M1 cold-press milk maker, the milk comes out smooth and pour-ready, no soaking required. That said, if you do a quick soak (1-2 hours), it can bring out a bit more sweetness and make them even gentler on the gut—but it’s entirely optional, not essential.

Use Discount Code PLANTPOWER to save on the Nama nut milk maker and juicers.

Basic Macadamia Milk Recipe (3 Ingredients)

This version keeps it simple so you can build on it later:

Ingredients:

1 cup raw macadamia nuts (unsoaked or soaked 1–2 hours if preferred)
3–4 cups filtered water (less for creamier milk if using a blender)
1–2 soft Medjool dates, pitted (optional, for slight sweetness)

Instructions:

Add ingredients to your Nama M1 nut milk maker or blender.
Run the milk program (Nama) or blend for 30–45 seconds (blender).
Strain through a nut milk bag if using a blender. Nama M1 does not require straining.
Pour into a sealed glass bottle and refrigerate. Use within 3–4 days.

How to Use It

Macadamia milk shines in:

Chia puddings (especially with vanilla or cardamom)
Fruit-forward bowls — like raw banana soft serve, stone fruit, or berry mixes
Rawnola bowls — grab the Gut + Glow Rawnola recipe on Instagram for a gut-loving crunch
Light savory sauces or raw dressings where almond milk might feel too assertive

And because of its ultra-smooth finish, it’s also a great base for fancier blends—think cinnamon-vanilla, adaptogen-free cacao, or sesame-macadamia hybrids.

Final Pour

Macadamia milk doesn’t just blend in—it elevates. With its naturally low anti-nutrient content and creamy payoff, it’s one of the easiest nut milks to start with, and one of the most rewarding to stick with.

Minimal prep. Max flavor. Deep nourishment. This isn’t a trend. It’s a new staple.

More nut milk inspiration just below ↓
Want to explore more 3-ingredient blends? Check out this pistachio milk recipe or take the Got Milk? Quiz to find your next go-to pour.