I’m weaning myself off of soy milk. Not only because I’ve discovered a connection between my consumption of soy milk and how (icky) I feel, but also because of a post about carrageenan by Rachel that I found disturbing enough that I was inspired to make a change in the way we eat. Carrageenan is extracted from seaweed and is used as a thickener in all kinds of food products (vegan and otherwise) – like commercial nut milks and ice creams. Please read Rachel’s post to see why one should reconsider consuming products that use carrageenan.
But giving up soy milk meant that I needed to find an alternative milk not only for my morning cereal, but more importantly, for my cup of coffee. I love the creamy-nuttiness that soy milk gives to my lattes. In my quest I’ve made almond, cashew, hemp and hazelnut milks – and now, peanut milk. Almond milk is pretty great; not so wild about hemp or hazelnut milk. Peanut milk…well, I’m still experimenting. (Sadly, it doesn’t seem to work well with coffee…) If there’s a theme (and there isn’t) running through my VeganMoFo posts, it could possibly be peanuts…and chocolate. I’m going to dedicate several posts to how to use peanut milk and its byproduct – peanut meal – but let’s start with the easy basics. Made just like any other nut milk you’ve tried.
- 1 cup unsalted peanuts
- 1 1/2 cups filtered water
- Soak peanuts in water overnight. Drain and rinse thoroughly. Place peanuts in a high-powered blender and add water. (I found it perfect as is, but if you like, add a pinch of sea salt and a hit of vanilla or sweetener of your choice.) Blend for about 1 minute.
- Pour mixture into a nut bag that has been placed in a sieve over a large, deep bowl. Squeeze to get out as much liquid as you can. Transfer peanut milk to a container and store in the refrigerator. Scrape the peanut meal out of the bag and into a container; store in the refrigerator until ready to use.