Why vegetable oil? The oil essentially emulsifies the milk, preventing it from separating. This is why you’ll often see lots of plant-based milk brands use oil in their milks, such as rapeseed (canola) oil.
The pea milk should last for around 4-5 days in the fridge if you keep it inside a air-tight container. If you sterilise the bottle beforehand, you might be able to keep it for even longer.
We tested using a nut bag and sieve. The nut bag is far better at keeping out the sediment, so your left with a smoother milk. You’ll find them online or in vegan and health food stores.
Homemade Pea Milk 🥛
BTW did you know we have a new cookbook? You can pre-order your copy of One Pot Vegan now 👉 sovegan.co/onepv
Add the yellow split peas to a bowl and cover with 3 cups (750ml) of water. Cover with a plate and leave to soak for 8 hours or overnight.
Drain and rinse the yellow split peas, then add them to a pot along with 3 cups (750ml) of water. Bring to the boil, then reduce the heat and simmer with the lid on for 45mins - 1 hour or until the yellow split peas are soft.
Drain the yellow split peas and add them to a blender along with 3.5 cups (875ml) of filtered water, the oil, vanilla extract, and a pinch of salt. Next remove the stones from the dates and add them to the blender. Blend for 30-60 seconds or until smooth.
Sit a nut milk bag or a muslin cloth over a large bowl and pour the pea milk into the bag. Squeeze the bag so the pea milk comes out and the pulp remains inside (you can add the pulp to cakes!). Transfer the liquid to a bottle with a air-tight lid and place in the fridge. The pea milk will last for up to 4 days refrigerated.
Hey Michelle! Ah that’s strange. We’re guessing there might still be lots of sediment in the milk, which is giving the milk a yellow colour. What did you use squeeze the milk out of the pulp? We use a nut bag which is really effectively at stopping any sediment escaping.
There’s a great podcast called “Sliced Bread” where they looked at all sorts of vegan milks versus cow milk from a variety of different angles (water use, environmental impact, health benefits, protein levels). Most interesting and pea Milk came out of it very well – that’s why I am here.
Hey Amy. Did you blend the cooked peas until the mixture is completely smooth? That will thicken the milk before you push it through a nut milk bag to remove the pulp.
I found that when I use a lower speed blender like a blending stick or bullet style blender my nut and seed milks come out much more watery and less tasty than if I use a regular blender. It doesn’t have to be a super high speed blender. Just a big blender. You can definitely tell when you look at the pulp left over. In the blending stick or bullet style blender, the pulp will be grainy. Whereas if you use a regular higher powered blender, the pulp will be like a smooth mash.
Hi! I haven’t made this yet but I’m excited to try it. In ripple pea milk there is high protein and fat. Is there the same amount of fat in this milk? Where does it come from?
I made this today with organic yellow peas. I used canola/olive oil mix because I didn’t have sunflower oil. I can still taste the peas in it. So I added a little bit more vanilla and next time I’ll add 1 more date. Anyway it tastes fine in my coffee. I can still notice a slight pea taste but my husband tasted my coffee and said it tastes like coffee! I didn’t want to throw out all the mush. It’s very mild tasting, and looks like hummus. So, I added salt, garlic, lemon juice, cumin and a little bit of light olive oil and it’s so yummy! You can’t tastes the peas at all. You would never know it wasn’t hummus from chickpeas.
You can use any oil you want, but vegetable oils are perfectly fine. Saying they’re toxic and inflammatory is misinformation, not in line with scientific data and generally just demonising perfectly normal foods for no reason.
I tried your recipe. It’s good. But I think I added lesser water. It has a little more pea taste than I expected. I will try again with more water this time. I didnt add dates as I wanted it in an unsweetened version!
Thank you! The sweetness in the dates will help mask the taste of the peas, which otherwise can be a little bitter. You could also try thinning out the milk with more water like you say. Good luck!
I love this pea milk- I was using Ripple on cereal & in my cappuccino and this is even better.
I don’t add the dates, and I put the vanilla into the milk after I strain it so I can use the mash for other recipes. I added a couple of eggs and some chopped veggies and made veggie pancakes
I’ve also made hummus & eaten the mash warmed with butter and salt as a side dish- all good. I also put some in a keto brownie recipe instead of almond flour. Thank you for the recipe!
Here in my house where vegan for reasons of hell. And certain number of digestive sensitivities on the parts of my children. Just because we let choose to live a certain way doesn’t mean we expect everyone else to.
GoVeganAlreadyMarch 8, 2025 - 5:57 pm
But it’s okay to force your lifestyle on the animals that are exploited for your eggs and dairy? Do you know the average lifespan of egg layers and dairy cattle?
HappyEggsMarch 30, 2025 - 5:15 pm
Happy hens lay more eggs. Some people treat their chickens better than their family members lol. So it is either throw the eggs out or eat them. Even the chickens will eat them rather than have them go to waste.
Melissa NeedhamJuly 14, 2021 - 9:28 pm
Thanks for sharing this recipe. I unfortunately did not get anywhere near the results featured. I used a Vitamix (on the smoothie setting) split yellow peas from Costco and a milk bag to strain, but the “pulp” was so thick it would barely release any liquid at all. I did veer from the recipe by using mtc oil instead of sunflower—but I can’t imagine this substitution would cause the consistency issue I experienced. I will try again, maybe adding more water and blending for less time. Also planning to keep more accurate track of time on soaking & cooking as a potential variables. Will probably dilute what I’ve got with water at this point & freeze into cubes to work into recipes, but my first try is definitely nowhere near a pea milk. :/
One person earlier seasoned the pulp as they would have hummus, and used it as a hummus. Apparently a couple of others have done so as well to great satisfaction.
I made this according to your directions. It was really thick in the blender. But I poured it into the bag and Most of it came out of the bag. So instead of it being thin like milk it was thick like P soup. Can you tell me what I did wrong? Thank you
Hi! I really want to try this recipe but there is any oil-free alternatve, excluding also the dates? I was looking for a sugar an oil-free pea milk. Thanks!
Hey Patricia! You can leave the oil out. It essentially helps to prevent the milk splitting in tea and coffee, but as long as you shake the milk you can still use it in cereal and things like that without the oil. The dates add a sweetness, but this again is optional. Hope that helps!
The pea starch that’s left over from the process can be used like any gluten-free vegan flour. I added a little oil and salt and made crackers out of it that were quite tasty.
They are not inflammatory or toxic, that is simply not in line with scientific data. Vegetable oils are perfectly fine for your health, obviously consumed in moderation as with all oils/fatty foods. Stop demonising foods and spreading misinformation.
I used avocado oil. I didnt drain anything. I only used 1 date and 2tsp vanilla. 1 cup peas to 3cups water in fridge.
I first cooked those soaked peas for 1 1/2 hour,. Take 1 1/2 cups of this thick mixture into the blender, with 1-2 sliced up dates, 2-4 tsp vanilla, 5 tsp. avacodo oil. Stir it let set for 30 minutes. Then Blend (ninja) it well. Then add 3 1/2 to 5 cups of water. (To your taste) pour into nut bag squeeze out, repeat for the rest of mixture. Mine finally turned out lighter, not stinky and tastier like the Ripple.
This worked great for me first try. I sampled a few recipes and this won the taste test in my home. I used regular sugar instead of dates and used canola oil (what I had on hand) and dried whole yellow peas gifted to me by a farmer (I needed to find something to do with 50lbs of it). Turned out great and I didn’t even find that it separated in the fridge. I use a ninja professional and a couple of layers of cheesecloth. The leftover paste was used to make pea hummus with success.
Hey Ben (Assuming you’ll be the one replying due to your amazing attentiveness to others)
Very excited to try this recipe.
I intend to turn the milk into a Vegan Mozza so my first question is whether or not you have experience with this?
Simpler question (Hopefully) – What are the Nutrient facts per 100ml/grams to this recipe – I understand you may not know it exact and do not wish to quote but I am only interested in a rough estimation at the very least.
Matt Hughes – It should work – I made THE BEST cheese sauce “Two Ingredient Cheese Sauce Base” ( It is not actually two-ingredients), from Sauce Stache’s site and it is the best cheese sauce I have EVER tasted! And I think he has a Mozz recipe also. I used Ripple Pea milk and lemon juice and added smoked paprika and garlic to the base. it has potato starch and corn starch to make it thick. like queso cheese that I added a homemade salsa to.
Thanks for your reply! Thats funny that you have tried these recipes – I actually came across this web post here after searching for Ripple Products because of Sauce Stache haha! Turns out Europe doesn’t have the access to Ripple the same as the US just yet so I’m in the middle of building the Pea Milk European Empire against Ripple 😀 Ha!
Does this froth well (hot and cold milk temperatures)? Can you please make a pea milk barista version? Ripple discontinued their barista pea milk product. That product really froths like dairy milk. I would love to make a plant based milk that froths like dairy milk.
Great question. I would also like to know this but from my research, one cup of yellow split peas has about 100mg of calcuim (8-9% RDA)(One 3rd of Cows Milk) before it has gone through the processes described above so it is unlikely to have the same value after. I believe Ripple Foods in the US/Canada use E341 (Tricalcium Phosphate) to raise the amount of calcium to the same as cows milk in their range of Pea Protien based milks.
If you are interested in the calcium that dairy milk offers for young children, you would need to get that from a different source. It looks like pea milk has about 10% of the calcium that dairy milk has, except cow’s milk has 30% of your calcium needs per day, pea milk would only have 3%. If you’re a toddler is allergic to dairy, then it seems like this would be a great substitute for flavor though!
What an interesting find! I only use plant milk for pancakes, muffins, avocado pudding, soups., chia pudding. As a result, I never strain it. (I use Laird for coffee.) I’ve made almonds, rolled oats, hemp, brazil nut, and sesame milk. Never bought or made pea milk. I freeze the stirred-as-much-as-possible “milk” in 1/2 cup freezer cubes. Today I took out 4 cubes of coconut milk to make avocado pudding and banana pancakes. Tomorrow I’ll make & freeze my first DIY pea milk for my next batch of goodies. I happen to have a few bags of yellow split peas. I’ll leave out the oil & salt and do 4C water instead of 3C. And will report back!
Just made this and it turned out like pea soup! Very thick. I tried to use more water but the pulp comes straight through the nut milk bag and is thick. I ended up thinning it out but it is nothing like your recipe.
I had the same problem. I used a Vitamix and the consistency was so creamy it went straight through my nut milk bag. I added water to thin it down but it’s VERY filling. I accidentally bought yellow lentils which cook in about 15 min and are perhaps far softer. I added the dates and vanilla and taste-wise I didn’t notice a strong lentil flavor.
I had this same issue the first time I made it (Vitamix for me too). The fix is to have the peas cool completely in the refrigerator. If they are cold when you blend, they can be strained out and make a nice milk. If they aren’t, you make yellow pea soup…
Look im frustrerad i been looking forward to doing pea milk but when it comes ut its yellow weird does it matter if you cook them to long? Its really hard to milk from the bag and does not taste Good all sorry but im gonna try something Else but this is just ridiculous tried 4 times now in different options but nothing works and does not look like the pictures you show
Sorry, but this all went down the drain. It was more like pea water and absolutely horrible. Followed directions to the “T”. I’ll go back to making almond milk.
First-time pea milk makerAugust 12, 2022 - 4:56 am
Hello, excited to find this recipe, and we started feeding our little one Ripple Milk due to allergies, and I hate all the plastic waste from the bottles. I’m attempting to make this recipe quicker and bought Anthony’s pea protein powder. Any advice on whether to try 1 cup of the powder like the recipe calls for of the actual yellow peas?
FIEST-TIME PEA MILK MAKERSeptember 3, 2022 - 6:30 pm
I tested substituting one cup of Anthony’s Premium Pea Protein powder for the one cup of yellow peas to make this recipe quicker. I added all the other ingredients to the blender exactly as called for. It turned out creamy, frothy and delicious! I only blended it for 30 seconds and the dates were still a little chunky at the bottom. Next time, I’ll blend for 60 seconds. But it was a success – so excited to have way less plastic waste with my milk now, since Anthony’s powder comes in bags, not plastic containers, and will last for a long time.
Thanks FIEST-TIME Pea Milk Maker!!! I KNEW there was someone out there like me thinking let’s save time and pantry/fridge space by using pea protein powder!!! I was thinking 3/4 cup but am definitely going to try you 1:1 ratio. I also want to replace the dates with date paste I have been searching recipes and comments FOREVER to find out how much powdered pea protein to use to replace the dry pea in most recipes. I accidentally bought the gigantic pea protein jar from Amazon and i am trying to find recipes to use it up!
I use organic yellow peas and organic sunflower oil and non GMO organic Medjool dates. Get these online. Just found out to siv the foam off after blender before nut bag squeeze. Light Color and taste is perfect!
I love this recipe. I use it for blender drinks and it is fantastic. I don’t put the date or vanilla in it any longer, I just use the oil (avacado) and it works out perfectly every time. Thank you for this.
Hi! I was trying out Wunda (nestle’s pea milk) and really liked its very neutral flavour, but all of a sudden it disappeared from stores, so i decided to try this recipe out.
I’m a bit disappointed with the result, as it came out tasting bitter and looking a yellow, even after i strained it a few times and added a bit more water ( as suggested in other comments). Is there any other recommendation to make it taste better?
Thanks
It’s fair to say that peas, or any food that is grown, for that matter, the taste will reflect the soil it was grown in, the fertilizer used, the temperature they were grown in. For instance, grown in a drought, the peas will most likely have a strong, bitter taste. I would keep trying until you find a suitable neutral flavored yellow pea. To be honest, organic peas usually have a better taste than a gmo pea or ones grown with a commercial fertilizer.
We can no longer get silk protein almond & cashew that I’ve been using to keep my husband from loosing more weight. So I’ve tried to come up with something that matches the Silk for nutrition. I set the tea kettle to boil, then measured into a Vitamix karaffe, 70g pea protein, 90g raw cashews pieces, and 84g raw almonds (with skins). Then I poured in 2 c boiling water (which measured 450g) and let it set for an hour. Then I added about an other cup of boiling water and blended on high for 3 or 4 minutes. It was really steaming. Turned blender off and added a couple cups of ice and enough cool water to the 8 cup mark. The result was enough like the consistency and taste of the store bought silk, with a very close match of protein, fat and calories.
I’ve been using yellow and green split peas cooked for a longer time and a little more water than called for, then blended with a stick blender. This I add to cereal and whatever else I can to get more protein for healing. Next time I make milk I’m going to try using the yellow peas in place of the pea protein. I have not yet figured out the amount to use to have enough protein in it.
I made this today but was left with no pulp. Could I have over cooked the peas? I’ve used a cheese cloth and then a “nut bag” and literally it almost all came through and its like a soup. Any ideas?
How do you know that the protein goes into the milk and isn’t left behind in the pulp? I couldn’t find this information on the Internet, but I did see that commercial pea milk is made from pea protein powder. Thanks for any information you have on this.
Hi! Thanks so much for posting this recipe. I saw some comments where people used different oils with varying results and wanted to ask your opinion. I’m on a diet that only uses certain oils for health reasons; which do you think might fit this recipe the best: Olive Oil, Coconut Oil, Grapeseed Oil, Sesame Oil, Hempseed Oil, or Avocado Oil?
I just made the pea milk. I added Zamli dates, which taste like caramel. It came out fantastic. The milk has an almost gelatinous texture. I also tested it in a milk frother and I had a lovely cappuccino. It still curdled a bit but the taste was divine.
Tha k you for posting this recipe.
I just made the pea milk. I added Zamli dates, which taste like caramel. It came out fantastic. The milk has an almost gelatinous texture. I also tested it in a milk frother and I had a lovely cappuccino. It still curdled a bit but the taste was divine.
Thank you for posting this recipe.
This milk is fantastic! I use this for everything that calls for milk. My only change is using olive oil instead of sunflower oil and it looks just like milk.
I freeze it in portions of 1/4 cup and get out to defrost and use in baking!
Thanks for the recipe
1 cup dry yellow split peas
118 Comments
hey! I was so excited to try this recipe but my milk turned out so yellow, not white as pictured on this webpage. do you possibly know why?
Hey Michelle! Ah that’s strange. We’re guessing there might still be lots of sediment in the milk, which is giving the milk a yellow colour. What did you use squeeze the milk out of the pulp? We use a nut bag which is really effectively at stopping any sediment escaping.
I would like to know will this milk have the same amount of calcium, and protein, as Ripple milk?
There’s a great podcast called “Sliced Bread” where they looked at all sorts of vegan milks versus cow milk from a variety of different angles (water use, environmental impact, health benefits, protein levels). Most interesting and pea Milk came out of it very well – that’s why I am here.
I made this and followed the amount of water to use. It came out thin. I used a cheese cloth. No dates. Not sure why?
Yours looks so yummy
Hey Amy. Did you blend the cooked peas until the mixture is completely smooth? That will thicken the milk before you push it through a nut milk bag to remove the pulp.
Thank you I will try it again!
I found that when I use a lower speed blender like a blending stick or bullet style blender my nut and seed milks come out much more watery and less tasty than if I use a regular blender. It doesn’t have to be a super high speed blender. Just a big blender. You can definitely tell when you look at the pulp left over. In the blending stick or bullet style blender, the pulp will be grainy. Whereas if you use a regular higher powered blender, the pulp will be like a smooth mash.
Hi! I haven’t made this yet but I’m excited to try it. In ripple pea milk there is high protein and fat. Is there the same amount of fat in this milk? Where does it come from?
The protein comes from the peas and the fat comes from the oil.
Hi, can I substitute vegetable oil for a healthier oil?? If yes, which one would you recommend? Thank you
I made this today with organic yellow peas. I used canola/olive oil mix because I didn’t have sunflower oil. I can still taste the peas in it. So I added a little bit more vanilla and next time I’ll add 1 more date. Anyway it tastes fine in my coffee. I can still notice a slight pea taste but my husband tasted my coffee and said it tastes like coffee! I didn’t want to throw out all the mush. It’s very mild tasting, and looks like hummus. So, I added salt, garlic, lemon juice, cumin and a little bit of light olive oil and it’s so yummy! You can’t tastes the peas at all. You would never know it wasn’t hummus from chickpeas.
What a great idea to make humus out of the leftover pulp!
Try skimming the bubbly foam on the top of the milk after blending. Thats where the “beany” flavor hangs out in milks like soy or pea milk.
Great tip! Thank you, Claire
Olá, posso substituir o óleo de girassol e canola por óleo do caldo de ossos que é muito nutritivo?
Meu filho tem restrições alimentar.
Gratw
Why not use olive, avocado or coconut oil ? Vegetable oils are toxic and inflammatory . Why promote these oils when trying to make something healthy .
Exactly what I was thinking! Going to try avocado oil. Thank you for the recipe <3
You can use any oil you want, but vegetable oils are perfectly fine. Saying they’re toxic and inflammatory is misinformation, not in line with scientific data and generally just demonising perfectly normal foods for no reason.
I thought the same thing about the oil, I’m going to use coconut oil for this then use the curds for a dairy free tiramisu recipe I’m working on
Sunflower oil is pretty natural.
I tried your recipe. It’s good. But I think I added lesser water. It has a little more pea taste than I expected. I will try again with more water this time. I didnt add dates as I wanted it in an unsweetened version!
Thank you! The sweetness in the dates will help mask the taste of the peas, which otherwise can be a little bitter. You could also try thinning out the milk with more water like you say. Good luck!
Referring to yellow split peas as lentils in the recipe is confusing. They aren’t the same thing.
Hi Miriam. Yes in hindsight we agree. We’ve amended the wording. Thanks.
I love this pea milk- I was using Ripple on cereal & in my cappuccino and this is even better.
I don’t add the dates, and I put the vanilla into the milk after I strain it so I can use the mash for other recipes. I added a couple of eggs and some chopped veggies and made veggie pancakes
I’ve also made hummus & eaten the mash warmed with butter and salt as a side dish- all good. I also put some in a keto brownie recipe instead of almond flour. Thank you for the recipe!
Eggs? Butter? Hopefully you’re vegan by now.
People can just be vegetarian too. You can get local eggs and dairy from small farmers that are kind to their animals. 🙂
I like using mung beans to replace eggs, but that’s because I can’t digest eggs. Don’t force your views onto others. Have a lovely day.
I agree completely!
Here in my house where vegan for reasons of hell. And certain number of digestive sensitivities on the parts of my children. Just because we let choose to live a certain way doesn’t mean we expect everyone else to.
But it’s okay to force your lifestyle on the animals that are exploited for your eggs and dairy? Do you know the average lifespan of egg layers and dairy cattle?
Happy hens lay more eggs. Some people treat their chickens better than their family members lol. So it is either throw the eggs out or eat them. Even the chickens will eat them rather than have them go to waste.
Thanks for sharing this recipe. I unfortunately did not get anywhere near the results featured. I used a Vitamix (on the smoothie setting) split yellow peas from Costco and a milk bag to strain, but the “pulp” was so thick it would barely release any liquid at all. I did veer from the recipe by using mtc oil instead of sunflower—but I can’t imagine this substitution would cause the consistency issue I experienced. I will try again, maybe adding more water and blending for less time. Also planning to keep more accurate track of time on soaking & cooking as a potential variables. Will probably dilute what I’ve got with water at this point & freeze into cubes to work into recipes, but my first try is definitely nowhere near a pea milk. :/
Made the recipe any idea why mine is watery
Does this milk contain protein?
Yes, yellow split peas are high in protein. 🙂
Yes, yellow split peas are high in protein 🙂
Any ideas what to do with the left over pulp, rather than wasting it, I made oat milk and used the left over in a smoothie
Maybe soup
We add it to savoury cakes like scones or loaf cakes 🙂
Please can you share your cake recipe for using the leftover pulp , thank you
See above. I’ve found many uses- make pancakes, substitute for almond flour in most recipes- jus cut back a bit on the liquids
Maybe use pea protein for shakes…
One person earlier seasoned the pulp as they would have hummus, and used it as a hummus. Apparently a couple of others have done so as well to great satisfaction.
I made this according to your directions. It was really thick in the blender. But I poured it into the bag and Most of it came out of the bag. So instead of it being thin like milk it was thick like P soup. Can you tell me what I did wrong? Thank you
Hey Debbie. Oh strange, it shouldn’t be thick in the blender. Maybe you needed to add more water?
Hi! I really want to try this recipe but there is any oil-free alternatve, excluding also the dates? I was looking for a sugar an oil-free pea milk. Thanks!
Hey Patricia! You can leave the oil out. It essentially helps to prevent the milk splitting in tea and coffee, but as long as you shake the milk you can still use it in cereal and things like that without the oil. The dates add a sweetness, but this again is optional. Hope that helps!
The pea starch that’s left over from the process can be used like any gluten-free vegan flour. I added a little oil and salt and made crackers out of it that were quite tasty.
can I use MCT oil instead?
We haven’t tested this sorry
Why not use olive, avocado or coconut oil ? Vegetable oils are toxic and inflammatory . Why promote these oils when trying to make something healthy .
They are not inflammatory or toxic, that is simply not in line with scientific data. Vegetable oils are perfectly fine for your health, obviously consumed in moderation as with all oils/fatty foods. Stop demonising foods and spreading misinformation.
This is beautiful plant based milk!! I was wondering if avocado oil or olive oil can be used in place of the sunflower oil.
Hey Heidi. Yes possibly but sunflower oil has a very neutral flavour so tends to work best 🙂
Avocado oil has a neutral flavor and is a
much healthier alternative.
I used avocado oil. I didnt drain anything. I only used 1 date and 2tsp vanilla. 1 cup peas to 3cups water in fridge.
I first cooked those soaked peas for 1 1/2 hour,. Take 1 1/2 cups of this thick mixture into the blender, with 1-2 sliced up dates, 2-4 tsp vanilla, 5 tsp. avacodo oil. Stir it let set for 30 minutes. Then Blend (ninja) it well. Then add 3 1/2 to 5 cups of water. (To your taste) pour into nut bag squeeze out, repeat for the rest of mixture. Mine finally turned out lighter, not stinky and tastier like the Ripple.
This worked great for me first try. I sampled a few recipes and this won the taste test in my home. I used regular sugar instead of dates and used canola oil (what I had on hand) and dried whole yellow peas gifted to me by a farmer (I needed to find something to do with 50lbs of it). Turned out great and I didn’t even find that it separated in the fridge. I use a ninja professional and a couple of layers of cheesecloth. The leftover paste was used to make pea hummus with success.
That’s great to hear! Thanks Rae 🙂
Great idea using the leftover peas,!
Great idea using the leftover peas!
Can I use a slow juicer in place of a blender?
We don’t think so sorry
Hey Ben (Assuming you’ll be the one replying due to your amazing attentiveness to others)
Very excited to try this recipe.
I intend to turn the milk into a Vegan Mozza so my first question is whether or not you have experience with this?
Simpler question (Hopefully) – What are the Nutrient facts per 100ml/grams to this recipe – I understand you may not know it exact and do not wish to quote but I am only interested in a rough estimation at the very least.
Thanks and happy new year!
Matt Hughes – It should work – I made THE BEST cheese sauce “Two Ingredient Cheese Sauce Base” ( It is not actually two-ingredients), from Sauce Stache’s site and it is the best cheese sauce I have EVER tasted! And I think he has a Mozz recipe also. I used Ripple Pea milk and lemon juice and added smoked paprika and garlic to the base. it has potato starch and corn starch to make it thick. like queso cheese that I added a homemade salsa to.
Thanks for your reply! Thats funny that you have tried these recipes – I actually came across this web post here after searching for Ripple Products because of Sauce Stache haha! Turns out Europe doesn’t have the access to Ripple the same as the US just yet so I’m in the middle of building the Pea Milk European Empire against Ripple 😀 Ha!
Does this froth well (hot and cold milk temperatures)? Can you please make a pea milk barista version? Ripple discontinued their barista pea milk product. That product really froths like dairy milk. I would love to make a plant based milk that froths like dairy milk.
Do you know if your pea milk will steam/foam?
It foams great in my espresso machine
Presumably, there’s no calcium in this milk as it is with manufactured ?
Great question. I would also like to know this but from my research, one cup of yellow split peas has about 100mg of calcuim (8-9% RDA)(One 3rd of Cows Milk) before it has gone through the processes described above so it is unlikely to have the same value after. I believe Ripple Foods in the US/Canada use E341 (Tricalcium Phosphate) to raise the amount of calcium to the same as cows milk in their range of Pea Protien based milks.
Is it possible to give this to toddlers as a milk alternative?
Thanks
If you are interested in the calcium that dairy milk offers for young children, you would need to get that from a different source. It looks like pea milk has about 10% of the calcium that dairy milk has, except cow’s milk has 30% of your calcium needs per day, pea milk would only have 3%. If you’re a toddler is allergic to dairy, then it seems like this would be a great substitute for flavor though!
Mine looked really soapy..also doesn’t look white like
The picture, mine is a orange tone
yes tired it and dissapointing… definitely not white , yellow pea colour and very thin… followed recipe to a T
Hi Ben. Thanks so much for this clear and useful recipe. I’m wondering if it’s possible to skip the soaking step and just cook the peas longer?
I wouldn’t
hi, can we use olive oil instead of sunflower oil.
What an interesting find! I only use plant milk for pancakes, muffins, avocado pudding, soups., chia pudding. As a result, I never strain it. (I use Laird for coffee.) I’ve made almonds, rolled oats, hemp, brazil nut, and sesame milk. Never bought or made pea milk. I freeze the stirred-as-much-as-possible “milk” in 1/2 cup freezer cubes. Today I took out 4 cubes of coconut milk to make avocado pudding and banana pancakes. Tomorrow I’ll make & freeze my first DIY pea milk for my next batch of goodies. I happen to have a few bags of yellow split peas. I’ll leave out the oil & salt and do 4C water instead of 3C. And will report back!
Just made this and it turned out like pea soup! Very thick. I tried to use more water but the pulp comes straight through the nut milk bag and is thick. I ended up thinning it out but it is nothing like your recipe.
I had the same problem. I used a Vitamix and the consistency was so creamy it went straight through my nut milk bag. I added water to thin it down but it’s VERY filling. I accidentally bought yellow lentils which cook in about 15 min and are perhaps far softer. I added the dates and vanilla and taste-wise I didn’t notice a strong lentil flavor.
I had this same issue the first time I made it (Vitamix for me too). The fix is to have the peas cool completely in the refrigerator. If they are cold when you blend, they can be strained out and make a nice milk. If they aren’t, you make yellow pea soup…
sorry but this recipe is a real fail. Not sure how your milk turned out like that but definitely not through this recipe 😉 It’s a pea soup
Hi, i cannot find yellow split pea, can I use green split pea instead? Thank you
Look im frustrerad i been looking forward to doing pea milk but when it comes ut its yellow weird does it matter if you cook them to long? Its really hard to milk from the bag and does not taste Good all sorry but im gonna try something Else but this is just ridiculous tried 4 times now in different options but nothing works and does not look like the pictures you show
I’ve been making “pea” milk using pea protein powder and oatmilk powder… much lazier but still cheaper and less packaging waste than buying Ripple.
Hi. Silly question. Can I use canned green peas for this recipe??
I’m hoping to see an answer on using green split peas.
I think they have more of that, how do you say, ‘veggie’ taste then yellow peas. I tried using them once, but to be fair, I did not make it right.
Sorry, but this all went down the drain. It was more like pea water and absolutely horrible. Followed directions to the “T”. I’ll go back to making almond milk.
Found a recipe to make yoghurt with pea milk. Have you ever tried making yogurt with it?
What is the protein content for one glass (250ml) of this homemade pea milk!? i can’t wait to try it !
Hey are these Split chickpeas (Chana Dal), split pigeon peas(Toor Dal) ?
Has anyone tried to replace the oil with soaked cashews?
My 11 month old baby loves it. Thank you for sharing!
Hello, excited to find this recipe, and we started feeding our little one Ripple Milk due to allergies, and I hate all the plastic waste from the bottles. I’m attempting to make this recipe quicker and bought Anthony’s pea protein powder. Any advice on whether to try 1 cup of the powder like the recipe calls for of the actual yellow peas?
Has anyone made this using p protein powder instead of cooking peas? If so, how much protein powder did you use?
I tested substituting one cup of Anthony’s Premium Pea Protein powder for the one cup of yellow peas to make this recipe quicker. I added all the other ingredients to the blender exactly as called for. It turned out creamy, frothy and delicious! I only blended it for 30 seconds and the dates were still a little chunky at the bottom. Next time, I’ll blend for 60 seconds. But it was a success – so excited to have way less plastic waste with my milk now, since Anthony’s powder comes in bags, not plastic containers, and will last for a long time.
Did it stay suspended or did you have to shake it each time?
Thanks FIEST-TIME Pea Milk Maker!!! I KNEW there was someone out there like me thinking let’s save time and pantry/fridge space by using pea protein powder!!! I was thinking 3/4 cup but am definitely going to try you 1:1 ratio. I also want to replace the dates with date paste I have been searching recipes and comments FOREVER to find out how much powdered pea protein to use to replace the dry pea in most recipes. I accidentally bought the gigantic pea protein jar from Amazon and i am trying to find recipes to use it up!
Can I use coconut oil instead?
I use organic yellow peas and organic sunflower oil and non GMO organic Medjool dates. Get these online. Just found out to siv the foam off after blender before nut bag squeeze. Light Color and taste is perfect!
I love this recipe. I use it for blender drinks and it is fantastic. I don’t put the date or vanilla in it any longer, I just use the oil (avacado) and it works out perfectly every time. Thank you for this.
I meant to add that I use the leftover pea for hummus and feeding to our chickens.
Hi! I was trying out Wunda (nestle’s pea milk) and really liked its very neutral flavour, but all of a sudden it disappeared from stores, so i decided to try this recipe out.
I’m a bit disappointed with the result, as it came out tasting bitter and looking a yellow, even after i strained it a few times and added a bit more water ( as suggested in other comments). Is there any other recommendation to make it taste better?
Thanks
It’s fair to say that peas, or any food that is grown, for that matter, the taste will reflect the soil it was grown in, the fertilizer used, the temperature they were grown in. For instance, grown in a drought, the peas will most likely have a strong, bitter taste. I would keep trying until you find a suitable neutral flavored yellow pea. To be honest, organic peas usually have a better taste than a gmo pea or ones grown with a commercial fertilizer.
We can no longer get silk protein almond & cashew that I’ve been using to keep my husband from loosing more weight. So I’ve tried to come up with something that matches the Silk for nutrition. I set the tea kettle to boil, then measured into a Vitamix karaffe, 70g pea protein, 90g raw cashews pieces, and 84g raw almonds (with skins). Then I poured in 2 c boiling water (which measured 450g) and let it set for an hour. Then I added about an other cup of boiling water and blended on high for 3 or 4 minutes. It was really steaming. Turned blender off and added a couple cups of ice and enough cool water to the 8 cup mark. The result was enough like the consistency and taste of the store bought silk, with a very close match of protein, fat and calories.
I’ve been using yellow and green split peas cooked for a longer time and a little more water than called for, then blended with a stick blender. This I add to cereal and whatever else I can to get more protein for healing. Next time I make milk I’m going to try using the yellow peas in place of the pea protein. I have not yet figured out the amount to use to have enough protein in it.
I made this today but was left with no pulp. Could I have over cooked the peas? I’ve used a cheese cloth and then a “nut bag” and literally it almost all came through and its like a soup. Any ideas?
Hi! Thanks for the recipe! Would love to know the nutritional facts for this pea milk!
How do you know that the protein goes into the milk and isn’t left behind in the pulp? I couldn’t find this information on the Internet, but I did see that commercial pea milk is made from pea protein powder. Thanks for any information you have on this.
Hi! Thanks so much for posting this recipe. I saw some comments where people used different oils with varying results and wanted to ask your opinion. I’m on a diet that only uses certain oils for health reasons; which do you think might fit this recipe the best: Olive Oil, Coconut Oil, Grapeseed Oil, Sesame Oil, Hempseed Oil, or Avocado Oil?
Hi dear,
Is it good to use coconut oil? I must say that the oil’s flavor will surely standout. Have you tried?
I just made the pea milk. I added Zamli dates, which taste like caramel. It came out fantastic. The milk has an almost gelatinous texture. I also tested it in a milk frother and I had a lovely cappuccino. It still curdled a bit but the taste was divine.
Tha k you for posting this recipe.
I just made the pea milk. I added Zamli dates, which taste like caramel. It came out fantastic. The milk has an almost gelatinous texture. I also tested it in a milk frother and I had a lovely cappuccino. It still curdled a bit but the taste was divine.
Thank you for posting this recipe.
Followed recipe – pea water !!
This milk is fantastic! I use this for everything that calls for milk. My only change is using olive oil instead of sunflower oil and it looks just like milk.
I freeze it in portions of 1/4 cup and get out to defrost and use in baking!
Thanks for the recipe
Do you think it would turn out differently if I used green split peas instead of yellow? I can’t find yellow split peas near me. 🙁
Seed oil, seriously? That’s terrible for you. Any other recommendations?
Could you freeze the milk?