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
Serves
1 1/2 cups
Ingredients
- 1 cup unsalted peanuts
- 1 1/2 cups filtered water
Preparation
- 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.
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Nut-based Milk
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About The Author
Annie Oliverio
See My RecipesAnnie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.
We have made Peanut Milk, but ours was a bit thinner. We use 4 cups water to 1 cup peanuts. That sounds interesting making it so thick. Being thinner, we didn\’t strain our milk. https://goo.gl/KeBO84
Cost too much at the store I work at but now it is closing.
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.