Vegan Peanut Punch
Updated: Nov 18, 2020
I have such fond memories of drinking Peanut Punch growing up - When I went vegan it was one of the first things I recreated. This is so addictive - Rich, Creamy, Deep, and not too sweet. Such an easy recipe but so rewarding. I think this version is better than I remember it tasting, simple deep roasting the peanuts makes so much difference in the flavour.
Two Cups Of Blanched Unsalted Peanuts
Three-Four Cups of Filtered Water (Depending On Desired Consistency)
1 Cup of Coconut Milk
1/2 Cup of Coconut Sugar (Easily Subbed for sugar of your choice, but preferably brown sugar)
3 Tablespoons of Maple Syrup
3 Teaspoons of Freshly Grated Nutmeg
3 Tablespoons of Nooch (Nutritional Yeast)
1 teaspoon of Molasses
1 Teaspoon of Vanilla Paste/Extract
Pinch of sea salt
Nut Milk Bag or Cheese Cloth
Start by pre-heating an oven to gas mark 6. Then evenly spread out your peanuts on baking tray so that they aren't pilling on top of each other, if needed use two separate trays. Roast in the over to get a deep colour for 13-15mins, checking at the 10min, rustling the tray to turn over the peanuts. Once roasted allow to cool for 15 minutes.
In a high speed blender, add the nuts and the remainder of the ingredients to the blender. Blend till it's really smooth - it should be a thick custard like consistency
Pour into Jars and store in the for 5 days - one week. Serve the peanut punch with lots of ice a sprinkle of nutmeg on top & even a shot of dark rum if you're being extra indulgent.