Ingredients:

  • 1 cup (150 grams) Raw Peanuts, shelled and unsalted (must be raw, not roasted)
  • 3 cups (710 ml) Filtered Water (for soaking)
  • 4 cups (950 ml) Filtered Water (for blending)
  • 2 Tbsp (30 ml) Maple Syrup or Agave Nectar (Optional)
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1 gram) Fine Sea Salt

Instructions:

  1. Rinse and Soak: Place the raw peanuts in a large bowl. Cover them completely with the soaking water (3 cups / 710 ml). Ensure they are submerged.
  2. Wait: Allow the peanuts to soak for a minimum of 8 hours, or ideally, overnight. This softens them and aids digestion.
  3. Drain and Rinse: Pour off the soaking water. Rinse the peanuts thoroughly under cold, running water until the water runs clear.
  4. Load the Blender: Transfer the rinsed, drained peanuts into the high-speed blender carafe.
  5. Add Liquids and Seasoning: Pour in the 4 cups (950 ml) of fresh filtered water, maple syrup (if using), vanilla extract, and salt.
  6. Blend: Start the blender on a low setting, then gradually ramp up to high speed. Blend for 60 to 90 seconds, or until the mixture is completely smooth and appears frothy and creamy.
  7. Set Up: Place a nut milk bag (or several layers of fine cheesecloth) over a large, clean jug or bowl.
  8. Pour and Squeeze: Carefully pour the blended peanut mixture into the nut milk bag. Gather the top and squeeze gently using medium pressure to extract the liquid (the peanut milk) into the jug. Repeat until all liquid is extracted.
  9. Transfer and Chill: Pour the finished peanut milk into an airtight bottle or container. Refrigerate immediately. The milk will thicken slightly as it chills.
  10. Serve and Shake: Serve chilled. Give the bottle a good shake before each use as natural separation is common.