Creamy Macadamia Milk

Macadamia Milk

SERVES 2 TO 4

“Macadamia nuts are second only to Brazil nuts in selenium and very high in zinc, both important minerals. Macadamias are the richest source of the monounsaturated fat oleic acid, otherwise known as omega-9, beneficial for lowering cholesterol and protecting against heart disease. Like the fatty acids in coconut, those in macadamias help the body more efficiently metabolize fats and so, counter intuitively, are thought to promote weight-loss.” – Raw Food Real World

“I like this milk a bit richer, so I use 3 cups of water instead of the 4 that we usually use per cup of nuts—it’s great to mix with fruits for creamy drinks. You don’t really need to strain it, but we often do for a smoother liquid.”—Matthew Kenney

Method
1 cup raw macadamia nuts, soaked 1 hour or more 3 cups filtered water
3 tbsp agave nectar
2 tbsp coconut butter (optional)
2 tsp vanilla extract
1 tbsp lecithin (optional)
1 tsp stevia
Pinch sea salt

Method
In a Themomix, Vita-Mix or high-speed blender, blend the nuts and the water on high speed for about 2 minutes.
Add the remaining ingredients and blend to combine.
Taste for sweetness.
Strain, if desired.

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