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5min read

The Lowdown On Macadamia Milk

by Fabian Jackson

5min read

We’re always on the lookout for what’s making waves in the world of plant-powered goodness, and today we’re spotlighting macadamia milk.

Whether you’re a full-blown vegan or you’re just trying up your plant intake, switching out dairy milk for a plant-based substitute is not only better for you and the environment, but also tastes great too. 

What is macadamia milk?

Like most other plant-based milk, macadamia milk is made by soaking the (usually) raw nuts in water for several hours before being blended to a puree and filtered to produce the final and delicious drink.

Wanting to know more about the plant-based milk production process? Then read our post; How Is Vegan Milk Made? 

Macadamia nut milk nutrition

macadamia nuts

Raw macadamia nuts offer a wide variety of health benefits, like the fact that they:

  • Lower the risk of heart disease
  • Are high in antioxidants 
  • Promote brain health
  • Are rich in fibre and protein
  • And contain minerals like manganese, thiamin, and (the right amount of) copper

Brands to look out for

Currently, the only brand of Macadamia milk on the shelves in the UK is Milkadamia, but that doesn’t mean you’re strapped for choice as they’ve got an extensive range of milk, creamers and even a spread. 

milkadamia products

Photo credits: Milkadamia

That being said, we see this creamy and refreshing vegan drink as a game-changer and wouldn’t be surprised if big-name competitors are working on their own versions right now. So watch this space. 

Macadamia milk recipes 

If you’re an old hand at knocking together your own plant-based milk, or it’s something you fancied giving a go, here are a few simple recipes to try:

If you’re craving something chocolatey, then why not add a tablespoon of cacao powder into the mix?!

Want the nutritional lowdown on our other favourite plant-based milk? Get the full intell here


By Fabian Jackson
Fabian Jackson

Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.

Read more from Fabian

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Plant Power

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