CF, DF, EF, FF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Add ingredients to a blender and whip 'til smooth. Pour through a nut milk. Store remainders in the fridge. Note that sedimentation is normal.
You can make milks using grains, beans, soy, nuts and seeds like hemp, so why not peas? Why not indeed!
This recipe was inspired by the new pea milk by Ripple, which uses pea protein. The pea "protein" that is used in this recipe is the whole pea and not an extraction.
Split yellow peas don't have to be soaked overnight, but you could if you wanted to. You could also use whole peas and sprout them, blanch them and then turn them into a milk. Options, options!! Up to you :)
Here, split yellow peas were simply cooked, then whipped into the blender with water and strained through a nut milk bag.
As with other milks, you can keep the pulp and use it in other recipes. Pea pulp can be added to the soup pot, added to quick breads like muffins or used as the "dough" in no-bake cookie recipes.
Pea milk does have a particular taste, so if you are drinking it on its own, you'll be wanting to add in your fave sweetener and perhaps some vanilla extract. Note that you can make a thicker milk and use a 1:1 ratio of pea to water (e.g. 2 cup peas to 2 cups water).
Used as a base in smoothies and shakes, in a pudding recipe or in your coffee, or even poured over cereal, you'll find that pea milk is a healthy and delish alternative milk. It's high in fiber, vitamin B1(thiamine), phosphorous, potassium, manganese and of course protein.
It's also dirt cheap to make, too!
As always, Enjoy :)
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