Learn how to make peanut milk with these step-by-step instructions. It’s simple and a tasty dairy-free milk option that tastes like peanut butter in a glass!
Yes, PEANUT MILK. If I’m being honest (which I’m trying to always be honest with you), I don’t typically make my own milk. Why? Because buying milk is way easier and less time consuming.
With that said, homemade nut milk is THE BEST. Yes, the best. It’s fresh and, like pretty much everything else, way better (and better for you) because it’s homemade. Oh, and you better believe this milk would be delicious in my peanut butter overnight oats.
I thought—hey, homemade almond milk and cashew milk are very common, but what about peanut milk? I LOVE peanuts, and peanut milk is in fact just as delicious as it sounds. It tastes like peanut butter in a glass.
Plus, if you love this recipe, you're really going to love my chocolate peanut milk.
Ingredients
- Peanuts: Preferably roasted and unsalted. You can use raw peanuts, but the milk won't taste as peanut buttery. I would NOT recommend using salted peanuts because the milk will be way too salty.
- Dates: Pitted; the dates help to make the milk a little bit sweeter.
- Vanilla extract: A little bit goes a long, but feel free to add more to taste.
If you’ve made your own milk before, you’ll basically be doing the exact same thing but with peanuts instead of almonds/cashews/etc. But, let's walk through how to make this milk.
How to make peanut milk
Step 1: Place peanuts in a bowl or jar and cover them with water. Soak peanuts for at least six hours.
Step 2: Pour peanuts into a strainer and rinse them off. Then, place peanuts, water, dates, and vanilla into a blender and blend for 1 minute.
Step 3: Place a cheese cloth or a nut bag over a bowl, then slowly pour milk over top and squeeze the cheese cloth so that the milk comes out. This will drain out any of the pulp and assure that the milk is nice and smooth.
Step 4: Store milk in the refrigerator for up to 4 days, and enjoy it as-is, with cereal or even in your coffee!
Tips and tricks
- If you're in a pinch, you can make this recipe by combining creamy peanut butter and water together in a blender. However, the peanut flavor won't be nearly as strong, so keep that in mind! See the comment section below for tips on how to do this.
- Use a cheese cloth or nut milk bag to strain out the peanut pulp; if you don't own either of these, you can double or triple strain it through a fine mesh strainer.
- If you don't own a large blender, you may want to do this in two batches.
How long will this last in the refrigerator?
This milk should stay good for 4 days in the refrigerator.
Can I use salted peanuts?
You can.... but it will taste saltier than most milks. I'd recommend using either raw peanuts or roasted unsalted peanuts instead.
More tasty recipes:
- Vegan Chocolate Chip Cookies
- Chocolate Peanut Butter Chickpea Cookies
- Peanut Butter Protein Overnight Oats
If you made this recipe, make sure to leave a comment and star rating below. Thanks!
How To Make Peanut Milk
Ingredients
- 1 cup unsalted dry roasted peanuts*
- 2 1/2-3 cups filtered water
- 2 pitted dates optional
- 1/2 teaspoon vanilla extract optional
Instructions
- To start, pour 1 cup peanuts into a container and then top them with 4 cups of filtered water. Store the container in the refrigerator for at least 6 hours, or overnight.
- Once the peanuts have soaked, pour them out into a strainer and rinse them with cold water.
- Next, scoop out 1 cup of the peanuts and pour them into the blender. Add 2 1/2-3 cups filtered water (however much fits into your blender), the dates and the vanilla, and blend peanuts for 1 minute.
- Place a double layer of cheesecloth or a nut milk bag over a large container or bowl and carefully pour milk overtop, making sure the milk doesn't seep over the edges. Gently squeeze the bottom of the cloth so that the milk strains out and the only thing left is the peanut milk.
- Pour the milk into a glass jar and store it in the refrigerator.
- Enjoy!
Video
Notes
Nutrition
