How To Make Peanut Milk
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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
Video
Ingredients
- 1 cup unsalted dry roasted peanuts*
- 2 1/2-3 cups filtered water
- 2 pitted dates, optional
- 1/2 tsp 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!
Notes
Nutrition
Thank you for this great idea, Erin! It’s always a pleasure to read your blog. But I have one question… I don’t like the taste of raw peanut. Is the taste of the peanut milk better with roasted peanuts than with raw? What do you think?
I’ve tried it with both and think they taste pretty similar.. let me know if you give it a try!
Wello, whenever i make peanut milk n store it, atfer a while ley say less tham one day in the fridge. The milk n the water tends to separate, can someone explain this to me. Merci
Hi! This is totally normal and happens with a lot of nondairy milks, even store-bought ones. Just shake it before pouring it into your cup and that should do the trick.
Thanks for your recipe. I want to ask you more. How long does this last/store up to in the refrigerator? Thanks.
It lasts for 3 days! It makes a good amount so I usually drink it by itself, use it in smoothies and add it to my coffee.
Erin, this looks really good! I think I need to make these for myself and the kids. Love this idea!
Thanks Alyssa!
Hi! I just found this post, but I’m excited to start reading it I’ve also heard that you can make really good and i Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing.
Has anyone tried to use supplements in homemade nut or oat milk before?
Not that this isn’t an awesome milk, I’m just used to getting my b12 and all the others with my soya milch. This is really an awesome DIY.
Do I need to take the pinkish-brown membrane that covers the peanut when I make the milk?
Thanks!
This is great… but I prefer the easy way. If I want to make a small amount, I just add 1 Tablespoon of peanut butter to 3/4 cup of water and blend away. Of course you can add a bit of vanilla extract, and a sweetener if you like. But I like nut butter milk so much that I don’t bother with the additives. I DO add sunflower lecithin if I’m making a larger amount so it doesn’t separate in the fridge. Tastes fantastic!!
I’ve also heard that you can make really good peanut milk just by using peanut butter (the one that has only peanuts and salt in it… no sugar or other added ingredients). I have not tried it but a neighbor of mine makes it and she says it’s delicious. No soaking nuts! Just whiz together the peanut butter, water, and whatever else you decide to use… dates, vanilla extract, whatever.
Hi! I just found this post by googling pranut milk, actually, but I’m excited to start reading it 🙂
A question, however: I just made raw peanut milk, and the taste came out suuuuuper grassy–it’s not that it doesn’t taste like peanuts, it’s just that I guess I didn’t realize how bizarrely grassy raw peanuts tasted before making this milk, haha. Does the roasted peanut milk taste the same or does it have more of the conventional peanut taste?
Ha! Well, I can’t comment on peanut milk tasting like grass, but I will say that using roasted peanuts does make a pretty big difference in my opinion, because the roasting really brings out the flavor. Most peanuts sold in stores are already roasted, so if I were you I’d pick up some roasted peanuts and try the milk again because it should definitely taste like peanuts and not like grass 😉 Let me know if you try it!
This sounds delicious and I’d like to make it but could you please clarify between these two:
* 1 cup unsalted dry roasted peanuts
* Note: roasted peanuts are ok, just make sure they are salted.
Thanks
Hi Peter–I’m not quite sure what I meant by that (apologies!)–I think what I wanted to say is that if you have raw peanuts (rather than roasted) you can use those as well. Both work really well in this recipe!
Thanks for the reply. I’m so looking forward to making your Chocolate Peanut Milk ?