Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe

I absolutely love starting my day with a glass of creamy, dreamy homemade nut milk, and this Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe has quickly become one of my top favorites. It’s incredibly smooth, naturally sweet, and so satisfying without any added preservatives or fillers. Making this nut milk at home feels like a small act of self-care, and sharing it with friends always brings a smile because it tastes fresh, vibrant, and utterly delicious.

Why You’ll Love This Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe

From the very first sip, I was hooked by how luxuriously silky this nut milk is. The cashews bring that velvety creaminess, while the macadamia nuts add a subtle richness and a hint of buttery flavor that sets it apart from your typical homemade nut milks. Together, they create a beautifully balanced taste that feels indulgent but is totally natural and wholesome. I appreciate that I can control exactly how thick or light I want it by adjusting the water, making it perfect for sipping straight or adding to smoothies, coffee, or cereal.

What’s fantastic about this recipe is how effortless it is, especially once the nuts have soaked. I like to soak mine overnight, which softens the nuts and makes blending or juicing a breeze. Whether I’m whipping it up for a quick breakfast, a mid-afternoon pick-me-up, or impressing guests with a fresh, homemade treat, this nut milk never fails to deliver. It’s a simple luxury that can brighten everyday moments and special occasions alike, and I love that it’s free from dairy, soy, and preservatives.

Ingredients You’ll Need

A small rustic bowl filled with whole macadamia nuts and cashew nuts sits on a white marbled surface. Behind it, there is a glass of fresh white milk placed on a light wooden board to the left, and to the right, a clear tall blender jar containing white nut milk with some foam and residue on the sides. The background is softly blurred with white tones and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple, using just a few essential ingredients that each bring their own magic to the final flavor and texture. Every item you add has a purpose, whether for creamy texture, subtle sweetness, or a touch of richness.

3/4 cup raw cashews: The star of creamy texture, cashews blend into a naturally smooth milk without any grit.
1/2 cup macadamia nuts: Adds buttery richness and a mild, sweet flavor that complements the cashews perfectly.
2 cups water: The base that helps achieve your ideal consistency—less water for creamier milk, more for lighter milk.

Directions

Step 1: Soak the cashews and macadamia nuts together in water, covering them completely, ideally in a sealed mason jar or a bowl covered with a lid. I like to leave them in the fridge for at least 4 hours or overnight to soften them thoroughly.

Step 2: After soaking, strain the nuts and optionally give them a quick rinse under cool water. Then transfer them to a medium or large bowl and add fresh water based on how creamy you want your milk.

Step 3: If you have a juicer, turn it on and carefully ladle a mixture of nuts and water into the juicer hopper little by little. This method extracts the smoothest milk with minimal effort.

Step 4: For added flavor, I usually mix in some natural sweeteners like maple syrup, vanilla extract, or a pinch of salt. Adjust the sweetness to your liking. Give it a quick stir, and your homemade cashew macadamia nut milk is ready to enjoy!

Servings and Timing

This Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe yields about 3 servings. The prep time is mostly hands-off soaking time, about 4 hours or overnight, with only 5 minutes active work to blend or juice your nuts. Since there’s no actual cooking, total time depends on your soaking preference. I usually plan ahead to soak the nuts the night before, so I can enjoy fresh milk the next morning. There’s no need for additional resting or cooling beyond the soaking stage unless you prefer your milk chilled.

How to Serve This Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe

A clear glass jar filled with smooth, white milk is positioned on a light brown wooden board. Next to the jar is a small white bowl filled with round, light beige chickpeas. Both the jar and the bowl sit on a white marbled surface, with soft light creating subtle shadows and a clean, fresh look. In the background, out of focus, is a white appliance with a round knob, adding context to the kitchen setting. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this nut milk, I find it wonderfully versatile. I often pour it chilled over my morning granola or into my favorite hot tea or coffee for a creamy twist. It also makes an incredible base for smoothies or homemade hot chocolate. For brunch or casual gatherings, serving it in pretty glass bottles with a sprinkle of cinnamon or nutmeg on top feels special and inviting.

If you want to get creative, I recommend serving it alongside baked goods like fresh banana bread or almond muffins—the nut milk echoes those nutty flavors beautifully. For a refreshing treat on a warm day, I love blending this milk with frozen berries and a touch of honey for a simple smoothie. Serve it chilled, with a couple of ice cubes and a sprig of mint for a lovely presentation.

For cocktails, I’ve even experimented with adding this nut milk to creamy nut-based liqueurs or spiced rum for a cozy holiday drink. It feels just as at home on holiday tables as it does during weeknight breakfasts. Because it tastes great cold, room temperature, or warm, you have total freedom in how you enjoy it.

Variations

I really enjoy experimenting with this recipe by swapping out or adding nuts according to what I have on hand. For example, almonds or Brazil nuts can add unique flavors and textures. If you want an even creamier milk, increasing the cashew ratio works wonders. For a twist on the flavor, adding a small pinch of cinnamon, cardamom, or a splash of coconut water can elevate the milk beautifully.

For dietary reasons, this recipe is naturally vegan, gluten-free, and free of added sugars, but you can customize it further by using filtered or spring water for the purest taste. If you prefer a no-juicer method, blending the nuts and water together in a high-speed blender and then straining with a nut milk bag or fine mesh sieve works perfectly. Small adjustments like adding dates or a little coconut sugar during blending offer gentle natural sweetness without overpowering the nutty flavor.

In cooler months, I sometimes warm the milk gently on the stove with a cinnamon stick or vanilla pod to make a comforting nutty latte. Just be careful to heat it gently to keep the creamy texture smooth.

Storage and Reheating

Storing Leftovers

I store leftover nut milk in an airtight glass container or mason jar in the fridge, where it keeps nicely for about 3 to 4 days. It’s important to shake or stir it well before each use, as natural separation happens, but it doesn’t affect the flavor or quality. Avoid leaving it out at room temperature to prevent spoilage.

Freezing

While freezing nut milk is possible, I personally find the texture changes slightly after thawing, becoming a bit grainy. If you want to freeze it, use freezer-safe containers leaving enough headspace for expansion, and keep it frozen for up to 1 month. When ready to use, thaw overnight in the fridge and give it a good shake or stir to help restore creaminess.

Reheating

If you want to enjoy this milk warm, I recommend gently heating it in a small saucepan over low heat, stirring frequently to prevent scorching. Avoid boiling since that can alter the flavor and texture. Warming it gently preserves that smooth, luscious feel I love so much.

FAQs

Can I use roasted nuts instead of raw?

Using roasted nuts will give your milk a different, more intense flavor that’s less creamy and more toasted. I prefer raw nuts because they produce a smoother, cleaner milk, but you can experiment depending on your flavor preference.

Is it necessary to soak the nuts?

Soaking softens the nuts, making them easier to blend or juice and helps break down naturally occurring phytic acid for better digestion. While you can skip soaking in a pinch, the texture won’t be as smooth or creamy.

Can I sweeten this milk naturally?

Absolutely! I love adding a touch of maple syrup, a couple of pitted dates, or vanilla extract for natural sweetness. You can also add spices like cinnamon or nutmeg for extra flavor without sugar.

How thick should the milk be?

The thickness depends on how much water you use during blending or juicing. For sipping straight, I keep it creamier with less water; for adding to recipes or coffee, I use more water for a lighter consistency. It’s all about what you prefer.

Can this nut milk be used in recipes instead of dairy milk?

Yes! It works wonderfully as a dairy milk substitute in smoothies, coffee, baking, or even savory sauces. Keep in mind it’s slightly sweeter and nuttier, which can add a delicious new layer of flavor to your dishes.

Conclusion

I truly hope you take the time to try this Homemade Cashew Macadamia Nut Milk (Easy Recipe) Recipe because it has become such a lovely staple in my kitchen. It’s simple, nourishing, and incredibly satisfying. Every batch feels like a little celebration of natural flavors and wholesome goodness. Once you taste and see how easy it is, I’m confident it will become a favorite for you, too!