Step 1: Soak the macadamia nuts: Place the raw macadamia nuts in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight. This step softens the nuts, making them easier to blend and improving the milk’s consistency.

Step 2: Rinse the soaked macadamia nuts: Drain and rinse the soaked macadamia nuts thoroughly under cold running water to remove any residual debris.

Step 3: Blend the macadamia nuts: In a high-speed blender, combine the soaked macadamia nuts, filtered water, sweetener (if using), and a pinch of salt. If you’d like a subtly sweetened milk, start with 2 tablespoons of sweetener and adjust to taste later.

Step 4: Blend until smooth: Blend the mixture on high speed for about 1-2 minutes or until the nuts are completely pulverized, and the mixture becomes creamy and smooth.

Step 5: Strain the nut milk: Place a nut milk bag, fine-mesh strainer, or cheesecloth over a large bowl or jug. Pour the blended macadamia nut mixture into the bag or strainer.

Step 6: Squeeze and extract the milk: Carefully gather the sides of the nut milk bag or cheesecloth and gently squeeze to extract as much liquid as possible. This will leave behind the nut pulp.

Optional: Flavor the milk: If desired, add vanilla extract to the strained macadamia nut milk for extra flavor. You can also adjust the sweetness by adding more sweetener, depending on your taste preferences.

Store the macadamia nut milk: Transfer the strained macadamia nut milk into a clean glass container or bottle with a lid. Refrigerate the milk, and it will stay fresh for 3-4 days. Be sure to shake well before using, as natural separation may occur.