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Prepared with simple ingredients like roasted peanuts, water, and sugar, this delightful vegan peanut milk is creamy and packs a wonderful nuttiness. It can be enjoyed iced or hot, added to coffee, served with cereals, or used in baked goods!

Pouring peanut milk into a glass.

Introducing peanut butter in DRINKABLE form! If you are a peanut butter lover like me, you will be blown away by how rich and buttery this milk is.

Although peanut milk is popular in many countries across Asia, I first encountered it during a trip to Đà Lạt, a city located in the Central Highlands of Vietnam. In the evening, when the temperature cools down a bit, numerous vendors at the local night market offer a range of fresh soy milk, corn milk, black sesame milk, and peanut milk. With the exception of corn milk, most are actually vegan!

After taking a sip, I knew I had to recreate a version at home. My peanut milk is super peanutty, slightly sweet, slightly salty, and has the smoothest texture!

⭐️ Why You Should Try It

The drinkable version of peanut butter.

Peanut butter lovers, you are going to get addicted to this milk IN NO TIME. It’s literally peanut butter in a glass! With a hint of saltiness and the perfect amount of sweetness, my plant-based peanut milk is, without a doubt, a must-try.

I like to enjoy it hot during the colder days, but it’s also delicious served chilled with ice! Oh, and you can even use it in other recipes to impart a ton of peanut flavor. Overnight peanut butter oats, here I come!

Thick and super creamy.

Thanks to the healthy fats of peanuts, this milk has a silky smooth consistency and a rich mouthfeel. If you are a plant-based milk connoisseur, I would say that this peanut milk is richer than store-bought cashew milk and almost as creamy as full-fat coconut milk.

What I love about this milk is that it’s creamy and luxurious without feeling heavy on the stomach, making it easy to digest.

Made with 3 simple ingredients.

You will only need raw peanuts, sugar, and salt! Plus, an optional spoon of vanilla extract if you want more deliciousness. This makes this milk rather affordable compared to other options like cashew or almond milk.

📘 What Is Peanut Milk

Peanut milk is a plant-based beverage prepared from peanuts, water, and sometimes sugar and salt. It’s a popular drink in Asia, especially in China and Vietnam, where it’s often sold on the street.

There are different versions of peanut milk. Some are prepared with raw peanuts, yielding a light color and a very subtle flavor, while others are made with roasted peanuts, yielding very nutty milk. In this recipe, we are going to prepare the roasted version.

Ingredients like peanuts, sugar, and salt.

🥜 Ingredient Notes

Just like most vegan milk recipes, there is no need for any fancy ingredients here. You will only need a nut milk bag and a few pantry staples:

Peanuts

I recommend starting with raw peanuts and roasting them until golden brown. I have tried this recipe in two ways: one with store-bought roasted peanuts and the other with raw peanuts that I roasted in the oven. The milk made with store-bought peanuts, while good, didn’t taste as toasty and complex as the one made with the peanuts that I roasted.

Another benefit of starting with raw peanuts is that you can control the roast level. More on that in the Tips section.

After testing, I settled on using 1 cup of roasted peanuts that I combined with 1/3 cup of raw peanuts. The addition of raw peanuts not only gives the milk a thicker consistency but also slightly mellows down the peanut flavor, so it’s not overpowering.

Note: Raw peanuts are available both with and without their red skin (blanched). If you use peanuts with the skin on, you will have to peel them after roasting. Fortunately, you can easily remove the skin by rubbing the peanuts between your hands. You can save time and skip this step by starting with raw and blanched peanuts.

Sugar

Unlike other plant-based milks such as almond, cashew, or hazelnut milk, I do not consider the sugar optional in this recipe since it helps balance out the subtle bitterness and nuttiness of the roasted peanuts.

I went with granulated white sugar, but coconut sugar, maple syrup, or agave will work as well.

Salt

There are two teams (actually four if you count smooth vs crunchy) when it comes to peanut butter: the salt one and the unsalted one. Personally, I am all about the saltiness. That’s why I like to add a generous pinch of salt, which intensifies the peanut flavor of the milk. Plus, peanuts and salt are a match made in heaven, right?

Vanilla extract

You won’t find vanilla extract in most peanut milk recipes, but I believe it complements the peanut flavor, giving it gourmand notes.

Brand recommendation: Of course, I am biased, but my first recommendation will be my homemade vanilla extract, which tastes, in my opinion, 10x better than the store-bought options. When it comes to commercial brands, I like Watkins vanilla extract. Alternatively, the seeds from half a vanilla bean will work too.

🥣 How to Make It

Making peanut milk at home consists of 4 simple steps: roasting the peanuts, blending them with water, straining the milk, and finally, cooking the milk.

1. Prepare the peanuts

  1. Soak the peanuts. Add 1/3 cup of peanuts to a small bowl and cover with cold water. Let them soak for at least 4 hours or overnight. These peanuts won’t be roasted, we will blend them raw with the roasted ones.
  2. Roast the peanuts. While traditionally, peanuts are slowly toasted in a wok, I prefer to roast them in the oven to make it easier. To do so, preheat your oven to 350°F (150°C). Spread the remaining 1 cup of raw peanuts on a baking sheet and roast them for 23-25 minutes. The peanuts should be golden brown all the way through, and the skin should be cracked.
  3. Allow to cool. Next, remove the baking sheet from the oven and cool for at least 20 minutes.
  4. Peel the peanuts. Once the peanuts are no longer hot, rub them with your hands. The peels will come off very easily. Discard the peels.

2. Blend them

Once your peanuts are peeled (it’s okay if there are still some peels here and there), it’s time to blend them:

  1. Blend the milk. Drain the soaked peanuts and add them to the bowl of a blender. Add the roasted peanuts and the 3 cups of water. Blend on high speed for 1-2 minutes or until the peanuts are fully puréed.

3. Strain

  1. Strain the peanut milk. Place a nut milk bag over a saucepan. Pour the peanut milk into the nut milk bag and squeeze with your hands to strain the milk. Once you have squeezed all of the liquid, discard the peanut pulp.

4. Cook the milk

Finally, we will cook the milk for a few minutes. Cooking the milk allows the sugar to melt, as well as giving the peanut milk a creamier and thicker consistency. To do so:

  1. Add the remaining ingredients. To the saucepan containing the peanut milk, add the sugar, salt, and vanilla extract if using.
  2. Let simmer. Heat over medium heat, whisking constantly until it comes to a boil. Let the milk simmer for 2 minutes and remove from heat. Your peanut milk is now ready!

☕️ How to Serve It

There are so many ways to use this peanut milk:

  • On its own: Serve it with ice during summer or as a hot beverage during Winter (that’s our favorite way to enjoy it!).
  • Over cereals: Replace the classic almond milk with peanut milk and pour it over your favorite cereals! Looking for homemade cereal recipes? Check out these Buckwheat Flakes, Cinnamon Cereals, or Chocolate & Peanut Butter Cereals!
  • Overnight oats: Make overnight oats with peanut milk and a couple of tablespoons of peanut butter. Your oats won’t get more peanutty than that!
  • In smoothies: Use it as a base to make nutty smoothies! It goes particularly well with blueberries and raspberries!
  • In coffee or tea: Mix espresso with some peanut milk for a peanut latte.

📔 Tips

Adjust the roasting level to your taste.

Depending on how nutty you want the milk, you can roast the peanuts for a shorter or longer amount of time. The recommended time I give in the recipe gives a very nutty flavor. If you want a milder flavor, consider roasting the peanuts for only 18-20 minutes.

Regarding the color.

The color of the milk will change depending on the roast level of your peanuts.

Tweak the flavors!

Feel free to add a couple of tablespoons of cacao powder for chocolate peanut milk or more vanilla extract!

❄️ Storing and Reheating

  • To store: For ideal freshness, consume this peanut milk within three days. After that, it tends to separate and doesn’t taste as good. Store it in the refrigerator and give it a quick shake before using.
  • To reheat: You can enjoy this milk chilled or hot. To warm, simply heat it in a pot over low-medium heat for 3-5 minutes.

💬 FAQ

Can I use roasted peanuts and skip the roasting step?

Yes, you can start with roasted peanuts. However, you won’t have the same nuttiness.

How do I know when the peanuts are roasted?

The peanuts should be golden brown on both the outside and the inside. Take a peanut and break it in half to check the color on the inside. If it’s still light beige, roast for a few more minutes.

Can I strain the milk using a fine-sieve mesh?

I do not recommend straining the milk using a sieve, as it would not result in a smooth texture. A nut milk bag works best.

The peanut milk is bitter. What happened?

If your peanut milk is bitter, it means you roasted/toasted the peanuts too long. They burnt, hence the bitterness.

Close-up of homemade peanut milk in a glass.

Peanut butter addicts, you have been warned: this milk is insanely addictive! It’s not overly sweet, has a hint of saltiness, and is super nutty!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Pouring peanut milk into a glass.
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Recipe

Homemade Peanut Milk

4.75 from 4 votes
Author: Thomas Pagot
Prepared with simple ingredients like roasted peanuts, water, and sugar, this delightful vegan peanut milk is creamy and packs a wonderful nuttiness. It can be enjoyed iced or hot, added to coffee, served with cereals, or used in baked goods!
Prep Time : 20 minutes
Cook Time : 25 minutes
Total Time : 45 minutes
Servings 3 cups
Calories 108 kcal

Equipment

Ingredients
 

  • 1 and 1/3 cup raw peanuts
  • 3 cups water
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract optional
  • 1/8 tsp salt adjust to taste

Instructions
 

  • Soak the peanuts. Add 1/3 cup of peanuts to a small bowl and cover with cold water. Let them soak for at least 4 hours or overnight. These peanuts won’t be roasted, we will blend them raw with the roasted ones.
  • Roast the peanuts. Preheat the oven to 300 °F( 150°C). Spread the remaining 1 cup of peanuts on a baking sheet and roast them for 23-25 minutes or until golden brown.
  • Allow to cool. Next, remove the baking sheet from the oven and cool for at least 20 minutes.
  • Peel the peanuts: Once the peanuts are no longer hot, rub them with your hands. The peels will come off very easily. Discard the peels.
  • Blend the milk. Drain the soaked peanuts and add them to the bowl of a blender. Add the roasted peanuts as well as the water. Blend on high speed for 1-2 minutes or until the peanuts are fully puréed.
  • Strain the peanut milk. Place a nut milk bag over a bowl or saucepan. Pour the peanut milk into the nut milk bag and squeeze with your hands to strain the milk. Once you have squeezed all of the liquid, discard the peanut pulp.
  • Cook the milk. Finally, add the sugar, salt, and vanilla extract, if using, to the saucepan containing the peanut milk. Heat over medium heat, whisking constantly until it comes to a boil. Let the milk simmer for 2 minutes and remove from heat.
  • Enjoy this peanut milk warm or over ice! You can also pour it over cereals or use it in smoothies, lattes, and more! Peanut milk will keep for up to 3 days in the refrigerator.

Notes

Adjust the roasting level to your taste.

Depending on how nutty you want the milk, you can roast the peanuts for a shorter or longer amount of time. The recommended time I give in the recipe gives a very nutty flavor. If you want a milder flavor, consider roasting the peanuts for only 18-20 minutes.

Regarding the color.

The color of the milk will change depending on the roast level of your peanuts.

Tweak the flavors!

Feel free to add a couple of tablespoons of cacao powder for chocolate peanut milk or more vanilla extract!

Nutrition

Serving: 1 cup | Calories: 108 kcal | Carbohydrates: 10.2 g | Protein: 3.4 g | Fat: 6.6 g | Saturated Fat: 0.9 g | Sodium: 99 mg | Potassium: 95 mg | Fiber: 1.1 g | Sugar: 8.6 g | Calcium: 12 mg | Iron: 1 mg
Course : Breakfast, Drinks
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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5 stars
This is brilliant, Thomas!

Hi Thomas,
I am wondering if you could use these ingredients and make the milk in a Soymilk maker?
Regards
Ruth

Hi Thomas,
They blend and boil yes then I usually strain the milk at the end.
Thank you for your reply, I will give it a go
Regards Ruth

Hi Thomas, is there any reason it has to be boiled, bacteria risk for instance?

4 stars
This may be silly, but I just made almond milk into yogurt this past weekend. Do you think it’s possible to use this peanut milk to make yogurt also? I love peanuts. I was scrolling through your other milk recipes and hazelnut sounded good too for yogurt. Your thoughts?

5 stars
If I can replace almond milk with peanut milk it’s excellent. It’s for the taste. Thank you for sharing.

5 stars
Excelente preparação do leite de amendoim. Vou fazer seguindo sua receita que está muito bem explicada. Obrigada!