Ingredients
Equipment
Method
- Put the scaled amount of unsalted macadamia nuts in a clear glass or neutral ceramic bowl. Cover by about 2 inches with warm filtered water, add the scaled mineral salt for the soak, stir until dissolved, and soak for at least 7 hours and no longer than 24 hours.
- Drain away all soaking water. Rinse the nuts thoroughly in filtered water in a securely supported stainless-steel colander or strainer, then let them drain.
- Transfer the soaked and rinsed nuts to a blender with a complete glass or stainless-steel pitcher. Add the scaled fresh filtered water and blending salt shown in the ingredient list. Add the scaled optional homemade vanilla and raw honey to taste if using. Secure the lid and blend on high for exactly 1 1/2 minutes, until uniformly smooth and pale cream with no visible nut pieces or watery separation.
- Straining is optional. For the strained branch, nest unbleached cheesecloth or a lint-free linen or cotton towel inside a stainless-steel strainer securely supported over a deep glass or neutral ceramic bowl. Pour in the milk, press with a wooden or stainless-steel spoon, then gather the cloth and squeeze out the remaining milk.
- Transfer the finished milk to a clean covered glass jar and refrigerate promptly. Stir or gently shake the covered jar after settling, and use within 1 week.
Notes
Full GAPS: Use after properly prepared macadamia nuts are introduced and tolerated. This is not a Stage 1 through Stage 5 recipe.
Timing: Active prep is 10 minutes. Soak 7 to 24 hours separately, then blend for exactly 1 1/2 minutes. No combined total time is claimed.
1x yield: 4 servings.
2x: Use 2 cups macadamia nuts, 1 1/2 teaspoons soak salt, 8 cups fresh filtered blending water, 2 pinches blending salt, 1 teaspoon optional homemade vanilla, and raw honey to taste for 8 servings. Keep soak water as needed to cover by about 2 inches and use correctly sized bowls, blender batches, and storage jars.
Storage: Refrigerate in a covered glass jar and use within 1 week.