Peanut Milk Recipes

PEANUT MILK

Steps:

• Soak the raw peanuts in water overnight or for 8 hours.
• Drain and thoroughly rinse the peanuts.
• Blend the peanuts with the fresh water.
• Place a sieve over a large bowl, pour in the milk and push through as much liquid as possible with a spoon.
• Enjoy the peanut milk within 3 days and store in the fridge.

HOMEMADE PEANUT MILK (PERFECT DAIRY ALTERNATIVE)

Steps:

• Measure peanuts into a container and cover with filtered water. Allow to soak overnight. This softens the nut and makes it easier to blend, leaving less particles of nut in the finished milk (plus you get some of the benefits of soaking nuts too!).
• Drain nuts and place in a blender. Add 4 cups of filtered water and blend until smooth, approximately 1 minute. Store in the refrigerator and enjoy cold.

PEANUT BUTTER OVERNIGHT OATS (5 INGREDIENTS!)

Steps:

• To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
• Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
• Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
• The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
• Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

CARIBBEAN PEANUT PUNCH

Steps:

• Preheat the oven at 350 degrees or gas mark 4.
• Pour the peanuts on a lined baking tray and roast for roughly 5-7 minutes (you should be able to smell the aroma).
• Remove from oven and allow to cool.
• Place the peanuts, water and coconut milk in a blender and blend into the peanuts are ground.
• Pour into a cheesecloth and strain the peanut liquid, squeeze out the excess and discard the pulp.
• Stir in the condensed milk, vanilla and nutmeg.
• Serve accordingly.

PEANUT BUTTER CHOCOLATE MILK

Steps:

• 1. Combine peanut butter and chocolate chips in microwave safe jar.
• 2. Microwave for 20-30 seconds (depending on the strength of your microwave) and stir together.
• 3. Add milk to jar, seal the lid and shake until all ingredients are combined.

HOW TO MAKE PEANUT MILK

Steps:

• 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!