Who’da’ guessed it?
Four or so years ago we were drinking dairy milk practically every single day.
Nowadays we’re soaking, cooking, then blending peas to make our very own pea milk.
Yes, homemade pea milk.
How times have changed.
And yes, our version doesn’t split in tea!
Result.
Pea milk is the buzz of the town right now.
It’s one of the most nutritious plant-based milk options out there and it contains far fewer calories than regular cows milk.
Not to mention it’s more environmentally-friendly – using less water and fertilisers – compared to almond, dairy and soy milks.
The pea in question is yellow split peas.
We also throw in a few extra for flavour, such as dates and vanilla extract.
Here are a few things you need to know:
- 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.
Enjoy!
Roxy & Ben
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
Posted by So Vegan on Tuesday, 19 May 2020
Homemade Pea Milk
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Ingredients
1 cup dry yellow split peas - 2 tbsp sunflower oil
- 1 tsp vanilla extract
- pinch of salt
- 2 Medjool dates
Instructions
- 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.
9 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 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!
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.
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