Vanilla Macadamia Milk (Dairy Free)

Many thanks to Stephanie Willaton for sharing these delicious recipes from her cookbook “Nourish”. You can reach her at this email address for more information or to order the book:

This is a great alternative for people who can’t have cow’s milk… makes about 1 Litre


• 1 cup macadamia nuts
• 1 vanilla bean, cut in half lengthwise
• ½ cup dried apricots (dates, sultanas or other dried fruits also work well).
• 1 litre filtered water

Preheat an oven to 150° C. Place the nuts on a tray and roast for 5-8 minutes or until they turn golden in colour and release a lovely fragrance. Go ahead and have a taste- they should have a fuller, richer flavour now.
Using a small spoon, scrape the tiny seeds from the vanilla bean pod. Place the vanilla, nuts and remaining ingredients in a blender or food processor and whiz to break down. The water will go cloudy as it is infused with the other flavours.
Pour the mixture through a fine sieve lined with a muslin/cheese cloth (if you have one). Strain all the liquid into a large bowl. Make sure you get it all! I save the pulp and use for other goodies like sweet snack balls (mix with dried fruits and nuts/seeds, coconut, tahini for a great treat). Have a taste for sweetness – if you want your milk sweeter, stir in some agave nectar, maple syrup or honey to taste.
Store in an airtight container in the refrigerator – your milk should keep for a good 4-6 days.