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.”
- 100 g or 3 1/2 oz shelled peanuts, soaked overnight
- 1 liter/1 3/4 pints water
- 1 teaspoon honey (optional)
- Rinse the soaked peanuts, drain and tip into a blender. Add the water and honey for a sweeter milk. Blend for 3 minutes.
- 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.
- Store in the fridge for up to three days.
Now, what to do with the nut pulp?
More from The Mindful Kitchen:
- Pickled Pumpkin Recipe
- Zero-Waste Peanut Pulp Crackers Recipe
- Zero-Waste Carrot Powder Recipe
- Zero-Waste Tomato Powder Recipe
Reprinted with permission from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas and published by Leaping Hare Press, 2019.