This is a simple, easy tutorial on how to make your own Peanut Milk for a healthy, fresh, budget friendly nut milk that is dairy free and vegan!
- 4 cups filtered water
- 1 cup dry-roasted peanuts
- a pinch of sea salt, optional
- 1–2 Tbsp. maple syrup or white sugar, optional
Place the peanuts in the container of a blender or food processor, the pour the filtered water over them. Allow them to soak for at least four hours, or over night in the refrigerator.
After soaking, add salt and sugar to the water and peanuts if using, then process for 1-2 minutes, or until they have become a creamy, milky consistency.
Place a nut bag over a bowl or pitcher and pour the nut milk into it. Gently knead the bag to strain out the milk, then discard the remaining peanut paste.
Store in an airtight container in the refrigerator for up to a month. Some settling is natural, so shake the milk before using.
- While it may feel wasteful to toss out the peanut pulp after squeezing, making the milk removes the vast majority of their nutrients. However, you can compost the pulp if you wish!
- If you are so inclined, you can use raw nuts. However, the milk will only last for about a week if you use raw peanuts instead of roasted.
- Prep Time: 15 minutes
- Cook Time: 4-24 hours for soaking
- Category: Beverages
- Method: Blending
- Cuisine: Vegan