Many thanks to Stephanie Willaton for sharing these delicious recipes from her cookbook “Nourish”. You can reach her at this email address for more information or to order the book: firstname.lastname@example.org
This is a great alternative for people who can’t have cow’s milk… makes about 1 Litre
• 1 cup macadamia nuts
• 1 vanilla bean, cut in half lengthwise
• ½ cup dried apricots (dates, sultanas or other dried fruits also work well).
• 1 litre filtered water
Preheat an oven to 150° C. Place the nuts on a tray and roast for 5-8 minutes or until they turn golden in colour and release a lovely fragrance. Go ahead and have a taste- they should have a fuller, richer flavour now.
Using a small spoon, scrape the tiny seeds from the vanilla bean pod. Place the vanilla, nuts and remaining ingredients in a blender or food processor and whiz to break down. The water will go cloudy as it is infused with the other flavours.
Pour the mixture through a fine sieve lined with a muslin/cheese cloth (if you have one). Strain all the liquid into a large bowl. Make sure you get it all! I save the pulp and use for other goodies like sweet snack balls (mix with dried fruits and nuts/seeds, coconut, tahini for a great treat). Have a taste for sweetness – if you want your milk sweeter, stir in some agave nectar, maple syrup or honey to taste.
Store in an airtight container in the refrigerator – your milk should keep for a good 4-6 days.