Name: Peanut Milk Recipe
Prep time: 5 min
Cook time: PT-487033H57M1S
Total time: PT-487033H57M1S
Cuisine: Plant-Based
Ingredients: 1 cup raw or roasted unsalted peanuts; 4 cups water (for blending and soaking); Optional sweeteners: dates, maple syrup, or honey; Optional flavorings: vanilla extract, cinnamon, or a pinch of salt

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Peanut milk is a creamy, plant-based alternative to dairy that’s rich in protein, subtly sweet, and perfect for sipping, blending, or cooking. I like how easy it is to make at home using just a few ingredients and a blender. It’s naturally dairy-free, affordable, and has a pleasant nutty flavor that pairs well with smoothies, cereals, or even coffee.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nutritious, and versatile. Peanut milk gives me a protein-rich option that feels heartier than many other plant-based milks. It’s also budget-friendly since peanuts cost less than almonds or cashews. Plus, I can adjust the sweetness and flavor to my taste—whether I want it plain, sweetened, or spiced.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw or roasted unsalted peanuts
Water (for blending and soaking)
Optional sweeteners: dates, maple syrup, or honey
Optional flavorings: vanilla extract, cinnamon, or a pinch of salt

directions

I start by soaking the peanuts in water for at least 6 hours or overnight to soften them and improve the texture. If I’m in a rush, I soak them in hot water for 1 hour.
After soaking, I drain and rinse the peanuts.
I add the peanuts to a high-speed blender with fresh water and blend until completely smooth—usually about 1–2 minutes.
If I want it sweetened or flavored, I add dates, a bit of vanilla extract, or cinnamon and blend again.
I strain the milk through a nut milk bag, cheesecloth, or fine mesh strainer to remove the pulp.
I transfer the milk to a sealed container and refrigerate. I always shake it well before using, as natural separation occurs.

Servings and timing

This recipe makes about 4 cups of peanut milk. Prep time is 5 minutes, plus 6–8 hours soaking time. Blending and straining takes about 10 minutes total.

Variations

For chocolate peanut milk, I blend in cocoa powder and a touch of maple syrup.
To make it extra creamy, I reduce the water slightly when blending.
If I’m avoiding sweeteners, I just leave the dates out or add a pinch of salt for balance.
For a spiced version, I like adding cinnamon and a little nutmeg.

storage/reheating

I store peanut milk in the fridge in a sealed glass bottle or jar for up to 4–5 days. I don’t usually reheat it directly, but I can warm it gently on the stove if I want to add it to coffee or tea. I always stir or shake it before use because the milk separates naturally over time.

FAQs

Can I use roasted peanuts?

Yes, I’ve used both raw and roasted unsalted peanuts. Roasted peanuts give a deeper, toastier flavor, while raw peanuts are milder and slightly sweeter.

Do I have to soak the peanuts?

Soaking makes them easier to blend and gives the milk a smoother texture. I always soak them unless I’m using a powerful blender and don’t mind a bit more grit.

What can I do with the leftover peanut pulp?

I like using it in smoothies, baking, oatmeal, or even drying it out to use as peanut flour in recipes.

Is peanut milk high in protein?

Yes, it’s higher in protein compared to many other plant-based milks. I get a good amount of protein per cup, especially if I use less water for a thicker version.

Can I freeze peanut milk?

Yes, I freeze it in ice cube trays and store the cubes in a bag. It’s perfect for smoothies or recipes that need small amounts.

Conclusion

Peanut milk is a creamy, protein-rich alternative to dairy that’s easy to make and incredibly customizable. I enjoy how simple and budget-friendly it is, and I can use it in everything from cereal to baking. Whether I want it plain or flavored, this homemade plant-based milk always delivers both flavor and nutrition.