My new obsession: peanut milk (and how to make it)
I’m going to get right to the point with this recipe - it’s delicious.
In fact, it’s the best nut milk I’ve ever tried. It seems crazy to me that, for all the plant-based milks out there, peanut milk isn’t really a thing yet.
It only took me one attempt, and all I did was use my standard homemade almond milk recipe that includes filtered water, a few dates and some pink salt, and blended it with peanuts instead of almonds.
To my surprise, it couldn’t have turned out better. It’s rich, creamy, sweet, and tastes exactly like peanuts…maybe even sort of like ice cream. And it doesn’t separate, which is pretty cool.
Anyways, check out the full recipe below. And don’t forget to leave your thoughts in the comment section below - this is one recipe that I’m just dying to know your thoughts on.
Enjoy!
Peanut Milk
Prep Time: 12 hours* | Cook Time: less than 5 minutes
*to allow for peanuts to soak.
Ingredients
1 cup of peanuts, soaked and drained
3 medjool dates, pitted
3 cups filtered water
1/2 tsp salt
Directions
Soak peanuts in a cup overnight or for 12 hours.
Drain and rinse peanuts, add to blender with filtered water, dates and salt. Blend on a low speed and gradually increase speed to highest setting, and blend for 10-15 seconds (or until all ingredients are blended and milk is smooth)
Place a cheesecloth (or nut milk bag) over a large bowl, and pour milk into the cheesecloth, then squeeze until all of the liquid is extracted from the cheesecloth and in the bowl. Discard pulp, or save it and freeze it to make with baked goods.
Transfer the milk to an airtight container and place in the fridge.
Note: Can be refrigerated for 3-5 days.
