Thankyou Australia, for giving us the incredible macadamia plant! Yes, I know it was Hawaii that really put macadamias on the international stage. But the first commercial crop of macadamias was planted in Australia way back in the 1880’s; and happy little Aussies have been chowing down with love ever since. In fact, it is one of our most significant native plant food exports. We are the largest macadamia producers in the world. We don’t let any macadamias go to waste in Australia! There are some species that are poisonous. But the native Aboriginals leach them in order to remove the nasties. Oh boy! Could they teach us more than a thing or two about enjoying the fruits of the land!
I grew up eating macadamias -- raw, salted, roasted, dusted with honey and sugar, chocolate covered. I took them however I could get them. They are so creamy and delicious and decadent they couldn’t possibly be good for you? Well I wasn’t eating them the way the Aboriginals were. I was snouting in the toxic trough, saturated with refined sugar and processed fats and oils. I would have to coat check my colon if I continued eating them in the quantities I enjoyed as a child.
Oh, there are these phenomenal chocolates called Patons Macadamia Royales, that we Australians all know and love. They should be made national treasures, with that caramelized macadamia waiting for you in the centre of every heavenly bite, that promises to give you the secrets of the universe. It is absolutely impossible to eat just one. Oh my…..that could kick me back into toxicity if I had not discovered the secret that the Aboriginals have held for centuries: “nature is in perfection and we just need to let it be”. The raw macadamia nut is a glowing manifestation of this truth. When eaten naked and raw, just the way nature intended, macadamias are just perfect. They are really creamy and delicious; incredibly versatile in raw and wholefoods cooking; and really good for us.
I use macadamias to cream my vegan soups; bring a bit of Aussie magic to my allergy free slices and gluten free cakes; or just for a heavenly treat. But raw macadamia milk might just be the best kept secret into how to enjoy the benefits of these phenomenal little treasures. When I started milking macadamias a while ago, every other vegan milk just paled in comparison.
I thought raw cashew milk was creamy and buttery! In my humble opinion, (and maybe it is because of my national pride), but nothing compares to the rich, buttery texture of raw macadamia milk. And as I have said many times about vegan nut milks -- it is so easy to milk this baby. All you need is your trusty Vitamix, and 2 minutes of your time. The great thing about raw macadamias is that they need very little soaking. The nut is so soft, that it blends up like a homogenized butter milk in seconds, requiring no straining! I never strain it. But some of you might want to, in order to get a super smooth milk. There is a TINY bit of texture.
Trust me, if you are looking for vegan, dairy free, plant-based milks, you just cannot go past this raw macadamia milk recipe. It is just downright scrumptious! Use it in a raw vegan smoothie and you will certainly be sharing THE secret to raw vegan smoothie heaven.