Macadamia Nut Milk: #LowIodineDiet

Jump to Recipe  ↓ Print Recipe  ❒ Sharing is caring!FacebookYummlyTwitterPinterestEmailMacadamia Nut Milk is my favorite nut milk, as it is creamy and rich with maple overtones that do not interfere with using it as a dairy substitute (homemade hazelnut and almond milks are too strong for me). Homemade nut milk is a godsend during a low iodine diet, and it is richer and creamier-once shaken–than its grocery store fellows. Affiliate links have been used to link to items I am discussing. I thought I would have lots of recipes to share with you during the Low Iodine Diet I did in preparation for the Radioactive Iodine treatment to kill thyroid cancer cells. But the weather/sunlight did not cooperate and frankly neither did my mood. You take the dairy away from mama and mama is not happy. But when several of you on Facebook asked how I was making my homemade nut milks, I decided to make an effort to get that recipe up at least. If you are curious, all dairy is out on a Low Iodine Diet. And just to add insult to injury, anything with any salt (commercially made) is out because you cannot be sure if it is sea salt (forbidden) or iodized salt (obviously forbidden). Or carrageenan, a seaweed derived thickener. Yeah it only took me about 2 days to decide I needed to learn to make my own nut milk. My first choice was hazelnut milk because hazelnuts are my favorite raw nuts. But much like almonds, it turns out I love the nut but do not love that underlying extract flavor. If you have ever had Frangelico, that is the hazelnut flavor that I discovered I did not love in a nut milk. At least not in hot chocolate. But it worked ok in my daily cold brew so it did not go to waste. But for the pure flavor of the nut milk, macadamia nut milk was the undisputed winner. If you do not believe me, no harm no foul since both nuts use the same method. Use whichever you like. Almonds will work also. I want to emphasize if you are making this milk as part of a low iodine diet, be sure that your salt is from the ground and not iodized (Himalayan pink salt is perfect), and be sure that any liquid sweetener (if used) is salt-free (I was shocked to discover that light corn syrup has salt when I was making marshmallows). When I was searching online I discovered that many people make their nut milk with nothing but nuts and water and also many make it with some salt, vanilla and sweetener. My personal opinion? The vanilla and sweetener is up to you, but definitely add a pinch of salt. Just a pinch, to enhance the flavors already there. One thing you may not think about until you make your own nut milk? Milks in the grocery store are often homogenized and do not need to be shaken. As you can see, comparing the pictures at the top and the bottom of this post, toward the end of photographing the macadamia nut milk is already separating. So be sure to shake before using. I meant to also take pictures of shaken, perfect nut milk, but, well, I refer you again to my mood. So instead you got the “process” pictures. Print Macadamia Nut Milk This recipe will also work for hazelnuts and almonds. Note that recipe requires overnight soaking. Course: Drinks Keyword: dairy substitute, nut milk Ingredients 1 cup raw macadamia nuts, soaked overnight in cold water and then drained 4 cups cool water 1 pinch Himalayan Pink Salt (sea salt will work if iodine is not an issue) 1/2 t vanilla, optional 1/2 - 1 t liquid sweetener such as honey or maple syrup, optional Instructions As noted, soak the nuts overnight in cold water. Then drain. Place the ingredients in a powerful blender (see notes). Puree until smooth. Place a large piece of cheesecloth or a nut milk bag over a large bowl or inside a gallon sized Mason jar (see notes). Pour the pureed nuts into the nut bag or cheesecloth. First let it drain through on its own, but toward the end you will need to squeeze it as dry as you can get it.  Now you have nut milk! Remember to shake before using. Store in the refrigerator for up to 5 days. Recipe Notes I used my Preethi Nitro 4-Jar Mixer Grinder for this, but after blowing out the motor a few times (that grinder is pretty old) I decided to purchase a Vitamix E320 Explorian Blender, which is what I will use in the future. Be sure you are using something similarly powerful. I purchased a nut bag, specifically the PRO QUALITY NUT MILK BAG Commercial Grade - Reusable Almond/Soy Milk Bag & ALL PURPOSE Food Strainer, and it definitely made life a lot easier.