By giving up soy milk, I needed to find an alternative milk not only for my morning cereal, but more importantly, for my cup of coffee. I love the creamy-nuttiness that soy milk gives to my lattes. In my quest, I’ve made almond, cashew, hemp, and hazelnut milks – and now, peanut milk.
How to Make Peanut Milk
1 1/2 cups
- 1 cup unsalted peanuts
- 1 1/2 cups filtered water
- Soak peanuts in water overnight. Drain and rinse thoroughly. Place peanuts in a high-powered blender and add water. (I found it perfect as is, but if you like, add a pinch of sea salt and a hit of vanilla or sweetener of your choice.) Blend for about 1 minute.
- Pour mixture into a nut bag that has been placed in a sieve over a large, deep bowl. Squeeze to get out as much liquid as you can. Transfer peanut milk to a container and store in the refrigerator. Scrape the peanut meal out of the bag and into a container; store in the refrigerator until ready to use.
- Nut-based Milk