Creamy homemade peanut milk (4 ingredients)

Made with roasted peanuts, it has a more pronounced nutty flavor than some other nut milks (like almond milk or walnut milk).

It really pops with the taste of peanuts and is wonderfully drinkable. It’s best served ice cold.

Peanut milk is simple to prepare at home with just 4 pantry-friendly staples, and very little hands-on work.

Make a batch, and prepare to be wowed.

In this post:

Here are the ingredients you will need to make this recipe.

Peanuts: For this DIY peanut milk recipe, choose shelled, roasted, and unsalted peanuts.

Unsalted, roasted peanuts are readily available in most supermarkets. Look for them with other nuts in the center aisles of your grocery store or online. I buy mine at Trader Joe’s.

Water: To make peanut milk, you’ll need water to soak the peanuts until softened. Then you’ll drain them off (discarding the water), and add fresh, clean water to blend into nut milk.

Agave syrup: Although it isn’t strictly necessary, a touch of sweetness makes peanut milk even more delicious. Agave syrup is convenient to keep on hand. However, if you’d prefer, pure maple syrup, date syrup, or a fresh date also works well. (Or if you’d rather not use a sweetener, simply leave it out.)

Salt: A pinch of salt adds balance and makes the flavors pop.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Put roasted & unsalted peanuts in a bowl. Cover with water and soak peanuts for 4 hours or overnight to soften them.

In a rush? Pour hot water over the peanuts and soak them for 15 to 30 minutes, or microwave them until warm before soaking. This speeds up the process while still giving you a smooth result!

Once you’re ready to make peanut milk, drain the nuts using a fine mesh sieve.

2. Add the drained peanuts to a high-speed blender. Then add clean, fresh water, agave syrup, and salt.

3. Blend 60 to 90 seconds, until completely smooth. (You’ll know it’s ready when you don’t hear any cracking noises in the blender.)

4. Put a nut milk bag or double-lined cheesecloth over a tall jar. Slowly pour the peanut milk through it. Then lightly squeeze the bag/cloth to get out all of the liquid, leaving the peanut pulp behind.

You can add an airtight lid to store the peanut milk in the jar, or transfer it to a smaller glass milk bottle.

Store peanut milk in the refrigerator. It gets even creamier as it chills.

Make this dairy-free peanut milk your own by varying the ingredients.

Vary the amount of peanuts or water

If you’d like a thicker peanut milk, either increase the amount of peanuts, or decrease the amount of water.

Vary the sweetener or amounts

Agave syrup can be replaced with maple syrup, date syrup, or a fresh date.

If you’d like sweeter peanut milk, increase the amount of sweetener. If you’d like it to be less sweet, use less sweetener or omit it completely.

Add vanilla or seasonings

I think peanut milk is best when the peanut flavor gets to shine. So I don’t like to add vanilla extract. However, if you do, add ⅛ to ¼ teaspoon, or until it reaches your preferred flavor.

(When adding vanilla extract, be careful to start small. It’s easy to go overboard.)

To personalize the flavor even more, add a sprinkling of cinnamon, or for chocolate peanut milk, add a Tablespoon of cocoa powder along with the other blender ingredients. (If you’re making chocolate peanut milk, you may want to add more sweetener as well.)

This vegan peanut milk recipe is super tasty on its own by the glassful.

Serve it alongside a slice of chocolate cake to play up the tasty combination of peanut butter + chocolate. (I have a chocolate cake recipe in my book, Living Vegan, that would be amazing here!)

Peanut milk also works well with anything banana flavored like banana bread cookies or grilled banana splits.

Or serve homemade peanut milk with frozen grapes, toast with jelly, or a vegan jelly doughnut for a taste reminiscent of peanut butter and jelly.

In addition, peanut milk can be added to other recipes. Here are some ways to use it:

• Use it as the vegan milk in chocolate banana nice cream
• Use it as the non-dairy milk in a creamy peanut butter banana smoothie or chocolate peanut butter smoothie
• Add a splash to finish peanut butter banana oatmeal
• Use it as the base of chia pudding

Store homemade peanut milk in an airtight jar or container in the fridge.

Homemade peanut milk lasts about four days. That’s why I like to make a smaller batch (like this 2-cup recipe).

Because it doesn’t include any gums or emulsifiers, you may notice some separation in the milk after storing in the fridge. If that happens, just give the bottle a little shake to reincorporate the water.

FAQ

Here are more recipes with peanuts that I think you’ll enjoy:

• Sweet potato peanut stew
• Vegan peanut butter oatmeal cookies
• Peanut butter & chocolate popcorn
• Cold peanut noodles with carrots & bell peppers
• Simple peanut sauce for spring rolls
• Peanut butter banana quesadilla

📖 Recipe

Creamy homemade peanut milk

Author: Cadry Nelson

5 from 1 vote

Peanut milk is made with roasted, unsalted peanuts, which makes the flavor of the nuts really pop. Make this simple & delicious non-dairy milk at home with just 4 ingredients.

Makes about 2 cups of peanut milk.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Soaking time: 4 hours hours

Total Time: 10 minutes minutes

Servings: 4 people

Course: Beverage

Cuisine: Vegan

Keyword: non-dairy milk, nut milk, vegan milk

Ingredients

• ▢ ½ cup peanuts shelled, roasted, and unsalted
• ▢ 2 cups water + more for soaking
• ▢ ½ teaspoon agave syrup or date syrup or 1 pitted date
• ▢ ⅛ teaspoon salt

Instructions

• ▢
  Pour roasted peanuts into a bowl. Cover them in water. Then put them into the refrigerator to soak for 4 hours or overnight.

  (Short on time? Pour hot water over them instead, and let them soak for 15 minutes to half an hour.)

  Once you're ready to make the peanut milk, drain the peanuts in a fine mesh strainer.
• ▢
  Pour the drained peanuts into a high-speed blender along with two cups of clean, fresh water, agave syrup, and salt.

  Blend for a minute to 90 seconds, until the sounds of peanuts cracking can't be heard.
• ▢
  Use a clean spoon to taste the peanut milk. If you like, add more sweetener to taste.
• ▢
  Put a nut milk bag (or double-lined cheesecloth) into a large jar or pitcher. Fold the edges of the bag over the sides to secure it.

  Then slowly pour the peanut milk through the nut milk bag and into the jar or pitcher. Once it's three quarters full, use your hands to gently squeeze any additional milk from the bag into the jar.
• ▢
  Cover the jar or pitcher with a lid, and store in the refrigerator for up to 4 days.

Notes

Storage instructions

Store peanut milk in an airtight container in the refrigerator. Try to use it within about four days. If it separates within that time, simply give the bottle a shake to reincorporate the water.

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Nutrition

Calories: 108kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 83mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg