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

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Serves

1 1/2 cups

Ingredients

  • 1 cup unsalted peanuts
  • 1 1/2 cups filtered water

Preparation

  1. 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.
  2. 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.


Comments

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  1. Yes, I have tried several time. I also try sesame seeds (black or white), sun flower seeds, and pumpkin seeds milk. I make all my plant milk so I’ve tried everything. I’ve also tried macademia nuts and pine nuts which I don’t care for that much.