Macadamia milk is relatively easy to make at home, and requires much less soak time than almonds for almond milk. If you’d rather purchase your own, Milkadamia, Suncoast Gold, and Califia are some solid store-bought options. Compared to other nuts, macadamias are higher in fat1. However, registered dietitian Maggie Moon, M.S., R.D., says those are mostly monounsaturated fats2, which have been proved to reduce oxidative stress, insulin resistance, inflammation, and even signs of aging. Feller also says consuming fat from tree nuts can decrease total cholesterol3 and increase HDL levels (aka good cholesterol). Macadamia milk contains a wide range of essential vitamins and minerals, including calcium, thiamine, iron, B6, potassium, and manganese. “Store-bought macadamia nut milk may be fortified with vitamins and minerals to boost its nutritional profile,” Moon says, “but may also have added sugars and fillers.” In its minimally processed form, macadamia milk can be a healthy alternative for people with lactose intolerance, dairy, or soy allergies. Just be on the lookout for those undesirable additives. Both almond milk and macadamia milk can be fortified with vitamin D and calcium, making those nutritional components comparable to that of cow’s milk. In terms of protein, though, cow’s milk far surpasses both. “Macadamia nut milk is not a good source of protein,” Feller says. “However, it supplies a nice array of vitamins and minerals.” It’s also naturally cholesterol-free, while cow’s milk has about 12 mg5. Because macadamia nuts are high in fat, they require less soaking time (about one to two hours), compared to almonds (12 to 18 hours). If you’re in a pinch, it’s a much quicker process than homemade almond milk and produces a creamier final product. “Given macadamia nut milk is extremely creamy,” Feller says, “it is especially good in your morning latte, as a thickener in your favorite soup, and even for making ice cream.”
