• Denai Moore

Vegan Peanut Punch




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.


Ingredients:

Two Cups Of Blanched Unsalted Peanuts

Two Cups of Filtered Water

1 Cup of Coconut Milk

3/4 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


Equipment Needed:

Nut Milk Bag or Cheese Cloth


Recipe:


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. Over a large clean bowl, pour into your nut bag and squeeze until all of the liquid is sieved through leaving the pulp in the nut bag. Don't through the pulp away - add to your favourite brownie recipe to add an extra punch of richness and flavour.


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.