I love making this creamy homemade peanut milk because it’s simple, wholesome, and packed with a naturally rich, nutty flavor. It’s a plant-based drink that feels indulgent while staying light and nourishing, perfect for sipping on its own or adding to my favorite recipes.
Why You’ll Love This Recipe
I enjoy how easy and budget-friendly this recipe is compared to store-bought plant milks. The texture turns out silky and satisfying, and I can control the sweetness exactly how I like it. It’s also versatile—I use it in smoothies, coffee, or even over cereal. Plus, it’s completely dairy-free and made with just a handful of ingredients I already have at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup peanuts, shelled, roasted, and unsalted
2 cups water, plus more for soaking
½ teaspoon agave syrup, or date syrup, or 1 pitted date
⅛ teaspoon salt
Directions
I start by placing the roasted peanuts in a bowl and covering them with water. I let them soak in the refrigerator for about 4 hours or overnight. When I’m short on time, I use hot water and soak them for about 15 to 30 minutes instead.
Once soaked, I drain the peanuts using a fine mesh strainer. Then I transfer them to a high-speed blender and add 2 cups of fresh water, the sweetener, and salt.
I blend everything for about 60 to 90 seconds until the mixture becomes completely smooth and creamy. After blending, I taste the milk and adjust the sweetness if needed.
Next, I place a nut milk bag or a double-lined cheesecloth over a large jar or pitcher. I slowly pour the mixture through it and gently squeeze to extract as much liquid as possible.
Finally, I cover the peanut milk and store it in the refrigerator. I always give it a good shake before serving if it separates.
Servings and timing
This recipe makes 4 servings.
Prep time is 5 minutes, cooking time is 5 minutes, making the total time about 10 minutes.
Each serving contains approximately 108 kcal.
Variations
I sometimes switch things up by adding a splash of vanilla extract for extra flavor. If I want a richer taste, I use slightly more peanuts. For a naturally sweeter version, I prefer blending in a soft date instead of syrup. Occasionally, I add a pinch of cinnamon for a warm twist.
Storage/Reheating
I store the peanut milk in a sealed container in the refrigerator for up to 4 days. Before drinking, I always shake it well since natural separation can occur. I don’t usually reheat it, but if I want it warm, I gently heat it on the stove over low heat without boiling.
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FAQs
Can I use raw peanuts instead of roasted ones?
I can, but I notice the flavor is milder. Roasted peanuts give a deeper, nuttier taste that I personally prefer.
Do I have to strain the milk?
I recommend straining for a smoother texture, but if I don’t mind a bit of thickness, I sometimes skip this step.
Can I make this without a high-speed blender?
Yes, I can still make it with a regular blender, though I blend a bit longer to get it as smooth as possible.
Is this milk good for coffee?
I find it works well in coffee, especially when I make it slightly creamier by reducing the water a little.
Can I freeze peanut milk?
I can freeze it, but the texture may change slightly after thawing. I always shake or blend it again before using.
Conclusion
I find this creamy homemade peanut milk to be one of the easiest and most satisfying plant-based drinks I can make. It’s simple, customizable, and full of flavor. Once I started making it at home, it quickly became a staple in my kitchen.
📖 Recipe:
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Creamy Homemade Peanut Milk
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This creamy homemade peanut milk is a simple, dairy-free drink with a rich, nutty flavor. It’s smooth, customizable, and perfect for sipping or adding to your favorite recipes.
Ingredients
1/2 cup peanuts, shelled, roasted, and unsalted
2 cups water, plus more for soaking
1/2 teaspoon agave syrup, or date syrup, or 1 pitted date
1/8 teaspoon salt
Instructions
- Place the roasted peanuts in a bowl and cover them with water. Soak in the refrigerator for about 4 hours or overnight. For a quicker method, soak in hot water for 15 to 30 minutes.
- Drain the peanuts using a fine mesh strainer and transfer them to a high-speed blender.
- Add 2 cups of fresh water, the sweetener, and salt to the blender.
- Blend for 60 to 90 seconds until the mixture is completely smooth and creamy.
- Taste and adjust sweetness if needed.
- Strain the mixture through a nut milk bag or double-lined cheesecloth into a jar or pitcher, squeezing to extract as much liquid as possible.
- Cover and refrigerate. Shake well before serving if separation occurs.
Notes
Add a splash of vanilla extract for extra flavor.
Use more peanuts for a richer, creamier milk.
Blend in a soft date for natural sweetness instead of syrup.
Add a pinch of cinnamon for a warm flavor variation.
Store in a sealed container in the refrigerator for up to 4 days.
Shake well before serving as natural separation may occur.
Gently heat on the stove over low heat if a warm drink is desired; do not boil.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 108 kcal
- Sugar: 2 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
