How to Make Peanut Milk

5 from 1 vote

Homemade peanut milk is creamy, silky, and made with just 3 ingredients using whole peanuts (or peanut butter). It's a budget-friendly, healthy, delicious dairy-free milk!

Prep Time15

Cook Time0

Overnight soak of peanuts8

Total Time8 15

Course: Drink

Cuisine: American

Diet: Vegan

Servings: cups

Calories: 945kcal

Author: Toni Okamoto

Equipment

Ingredients

1 cup unsalted roasted peanuts
3 cups water
¼ cup raisins or Medjool dates

Optional:

½ teaspoon vanilla extract

Instructions

In your blender pitcher, soak peanuts and raisins or dates in the 3 cups of water. Let sit overnight.
In the morning, blend the water, peanuts, and raisins together on high for 1 to 2 minutes.
Using cheesecloth or a mesh nut milk bag, pour the peanut milk into a pitcher.

Notes

Using raw vs. roasted peanuts: Either option is fine, but roasted peanuts taste more like peanut butter than raw peanuts. For the latter, toast the peanuts in the oven for 15-20 minutes at 350F/177C, then rub them in a kitchen towel to easily remove the peels.

Use a high-speed blender: While not 100% necessary, this helps the peanut milk blend as smoothly as possible, leaving the least amount of pulp.

To adjust the creaminess: Adjust the ratio of peanuts to water. For creamier peanut milk, reduce the water by ½-1 cup. For lighter peanut milk, increase the water by ½-1 cup. Simmering the plant milk for a few minutes can also help make a thicker, creamier consistency.

Save the pulp: Leftover peanut pulp can be added wet to smoothies, oatmeal, and dairy-free yogurt bowls. Alternatively, dry it, grind it into flour, and add it to baked recipes, etc.

Nutrition