Cashew-macadamia milk

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

Recipe development, food styling & photography by Julia Gartland


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.