Skip to main content

Delicious Dairy-Free Fall and Holiday Recipes From Milkadamia

Have you ever tried Milkadamia products? They’re so wholesome and delicious and have a wonderful flavor. 

As we head to the fall and into the holidays Milkadamia, producers of a full line of macadamia nut-based milks, creamers, butter and cooking oils, wanted to share some new recipes that are sure to warm any foodie’s heart.



With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.


1½ cups whole wheat pastry flour (see note)

½ cup unsweetened shredded dried coconut

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon sea salt

½ cup firmly packed vegan brown sugar or cane sugar 

1 cup plus 2 tablespoons lightly sweetened milkadamia milk

2 teaspoons freshly squeezed lemon juice

½ cup vegan dark chocolate chips


Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners. 

Put the flour, coconut, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Make a well in the 

center of the dry ingredients and stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.

Mound the mixture into the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean. Put the muffin tin on a wire rack 

and let cool at least 15 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.

Photo courtesy of Annie Olivero. This recipe is revised from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). 

Reprinted with permission.




Fresh puréed blueberries enhanced with a generous swirl of flavorful vegan orange cashew “cream” makes a cool fall soup to serve for a lovely first course or a tasty dessert!



2/3 cup plus 2 tablespoons soaked raw cashews(see note)

1cup freshly squeezedorangejuice, plus more if needed (zest the oranges first)

1 ½ tablespoons maple syrup

Water, if needed


3 1/2 cups fresh blueberries

1 cup unsweetened milkadamia

vanilla macadamia nut milk, plus more as needed

2 tablespoons

maple syrup

Orange zest, for garnish (optional)


To make the cream,put the soaked cashews, orange

juice, and maple syrup into a blender and process until very smooth, adding more orange juice or water, if needed, to achieve desired consistency.

Transfer the cream to a covered container and refrigerate for 3 to 4 hours, until completely cold.

To make the soup, put the blueberries, dairy-free milk,

and maple syrup into a blender and process until

very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup will thicken and separate while it chills. Right before serving, put the blueberry soup back into the blender and process until it becomes a smooth purée again, adding a

bit more vanilla-flavored dairy-free milk, if needed, to achieve desired consistency.

To serve, divide the blueberry soup into 4 to 6 small bowls. Swirl a very generous amount of the vegan orange cream into the top of each soup and garnish with optional orange zest. 

Put the remaining vegan orange cream in a small pitcher to pass around the table so that diners can add

more “cream” to their soup, if desired.

Chef’s note: To soak cashews, put the raw cashews and ½ cup water into a small bowl.

Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Proceed as directed.

Recipe excerpt from

Easy Vegan Home Cooking (Amazon Affiliate Link. I receive a small incentive when purchase is made using my link)

by Laura Theodore. 

Publisher, Hatherleigh Press, October 26th 2021. 

Distributed by Penguin Random




Need a decadent tasting chocolaty, dairy- and egg-free pudding? This grown up, not-too-sweet, coffee, maple and vanilla laced mousse is super creamy and smooth, designed to please all of the chocolate and coffee fans at your holiday table! Wow!


1/4 cup unsweetened vanilla milkadamia milk

1/3 cup strong brewed coffee or espresso

3 tablespoons maple syrup

¾ block (about 12 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled

1 cup vegan chocolate chips (55% to 60% cacao)


Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.

Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute 




Fresh dates blended with milkadamia vanilla creamer, along with a touch of maple syrup creates an incredibly smooth and authentic tasting “caramel” sauce to top your favorite plant-powered dessert creations!


5 tablespoons sweetened (or unsweetened) milkadamia vanilla creamer

¼ cup water, plus more as needed

2 tablespoons maple syrup

¾ cup (firmly packed) pitted and diced Medjool dates (from 7 to 9 large dates)


Put all of the ingredients in the order listed in a blender and process until very smooth and no 

trace of date pieces remain. 

For a thinner caramel, add more water, 1 tablespoon at a time, to achieve the desired consistency. 

Stored in an airtight container in the refrigerator, the sauce will keep up to 3 days.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh 

Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Visit the Milkadamia website to learn more about their delicious dairy-free products. Products are also available on Amazon (Affiliate link. I receive a small incentive when purchase is made using my link)