Creamy homemade peanut milk

Glass bottle filled with homemade peanut milk, surrounded by roasted peanuts.

5 from 1 vote

Creamy homemade peanut milk

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.

Prep Time5

Cook Time5

Soaking time4

Total Time10

Course: Beverage

Cuisine: Vegan

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

Servings: people

Calories: 108kcal

Author: Cadry Nelson

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.

Nutrition