Quick Thick Creamy Macadamia Whole Nut Milk. No Straining, Neutral Taste.Better Than Cashew Milk

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Издатель Mar 3, 2021

In this video I show how I make my super quick & thick healthy, no straining macadamia whole nut rich & creamy milk. It has a mild neutral taste & it's better than cashew nut milk

Half a cup of macadamia nuts
Soak them in plenty of water for at least 12 hours.
I have some that I made earlier.
They have plumped up really nicely & almost doubled their size.
Drain them & rinse well.
Pour them in a blender.
I am using 1 cup of water in total, but i am pouring half of it now.
Add an 1/8 teaspoon of salt.
Start blending at low until the nuts are fully crushed for about 1 min.
Then gradually increase the power to full & blend for 1 more minute.
This way the nuts will completely pulverize & we won't have to strain the pulp out.
The nuts have broken down well. It's a very smooth & creamy texture .
Add the other half cup of water.
Totally optional: add some gelatin to help bind nuts & water together.
Any gelatin will work, powder form or even better sea moss gel type.
Like this that I made with dried sea moss washed, soaked & blended. It's full of collagen & minerals.
Add 1 teaspoon of the gel or 1/2 teaspoon of the powder.
Add 1 teaspoon of coconut oil to help emulsify all the ingredients together.
& blend again for 1 minute again starting low & gradually increase to max.
& voila', no need to strain it, macadamias are soft just like cashews.
This is a very thick, rich & creamy version with a consistency of full fat milk.
For a lighter milk, add half to 1 cup of extra water when blending the 2nd time.
It's perfect in smoothie coffee, tea, on raw porridge (recipe coming soon)
It has a very neutral taste so it can be used for sweet & savory recipes.

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