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Peanut Milk Recipe

 
Photo from Adobe Stock/Rawf8

Makes 800 mL or 1 1/3 pints

Vegan nut milk is no twenty-first century invention. A hundred years ago, George Washington Carver, Director of Agriculture at the Tuskegee Institute, Alabama, promoted exercising creativity by making peanut milk. As he said: “When you can do common things in life in an uncommon way, you will command the attention of the world.”

Ingredients

  • 100 g or 3 1/2 oz shelled peanuts, soaked overnight
  • 1 liter/1 3/4 pints water
  • 1 teaspoon honey (optional)

Method

  1. Rinse the soaked peanuts, drain and tip into a blender. Add the water and honey for a sweeter milk. Blend for 3 minutes.
  2. Pour into a sieve lined with muslin (or a nut bag) set over a bowl. Squeeze the pulp in the cloth to drain the milk.
  3. Store in the fridge for up to three days.

Now, what to do with the nut pulp?

More from The Mindful Kitchen:

 An environmental foodie on a holistic path, Heather Thomas is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat. Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions-creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering over 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavours for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library. With fresh takes on old favourites, and new dishes to tickle the taste buds, there’s a recipe for every season. Ranging from a classic bubble and squeak, to a refreshing elderflower champagne, recipes include: Leek and Hazelnut Risotto; Pumpkin Coconut Soup; Preserved Pizza; Zero Waste Veggie Stock; Rhubarb and Lentil Curry; Oatmeal Honey Bread; and Apple Cake Lasagne.

Reprinted with permission from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas and published by Leaping Hare Press, 2019.

Published on Sep 10, 2019

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