How Do You Make Pea Milk at Home?

AvatarByMary Ford General Dairy Queries

In recent years, plant-based milk alternatives have surged in popularity, offering delicious and nutritious options for those seeking dairy-free lifestyles. Among these, pea milk has emerged as a standout choice, celebrated for its creamy texture, high protein content, and environmentally friendly production. But what exactly is pea milk, and how do you make it from scratch?

Pea milk is crafted from yellow split peas, a legume known for its rich protein profile and subtle flavor. Unlike some other plant-based milks, pea milk boasts a smooth consistency and a nutrient-packed composition that rivals traditional dairy. Its unique qualities make it an appealing option for vegans, those with allergies, or anyone curious about diversifying their milk choices.

Understanding how to make pea milk at home opens the door to a fresh, customizable beverage that can be tailored to your taste and dietary needs. Whether you’re interested in exploring plant-based nutrition or simply want to try a new homemade milk alternative, the process is approachable and rewarding. In the following sections, we’ll delve into the essentials of creating your own pea milk, from selecting ingredients to blending techniques, ensuring you can enjoy this wholesome drink anytime.

Step-by-Step Process to Make Pea Milk at Home

To create pea milk from scratch, start by sourcing yellow split peas, which are most commonly used due to their mild flavor and high protein content. The process involves soaking, blending, straining, and optionally flavoring the milk to enhance its taste and texture.

Begin by rinsing 1 cup of yellow split peas thoroughly to remove any dirt or impurities. Soak them in 3 cups of water for at least 8 hours or overnight. This softens the peas, making them easier to blend and helping reduce anti-nutrients like phytic acid.

After soaking, drain and rinse the peas again to ensure cleanliness. Add the soaked peas to a high-speed blender with 4 cups of fresh water. Blend on high for 1-2 minutes until the mixture is smooth and creamy.

Next, strain the blended mixture using a nut milk bag, fine mesh sieve, or cheesecloth to separate the liquid from the pulp. Gently squeeze to extract as much liquid as possible. The resulting liquid is your raw pea milk.

To improve flavor and shelf life, you may choose to sweeten or flavor your pea milk. Common additions include:

  • A pinch of salt to enhance taste
  • Natural sweeteners such as maple syrup, agave, or dates
  • Vanilla extract or cinnamon for flavor complexity
  • A small amount of oil (e.g., sunflower or canola) to improve mouthfeel

Once mixed, chill the pea milk in the refrigerator for several hours before consuming. Shake well before each use as natural separation may occur.

Comparison of Homemade Pea Milk with Commercial Varieties

Homemade pea milk differs from commercial products primarily in terms of additives, processing methods, and shelf stability. While homemade versions are free from preservatives and emulsifiers, they may have a shorter shelf life and a more natural, sometimes earthy flavor.

The following table highlights key differences:

Aspect Homemade Pea Milk Commercial Pea Milk
Ingredients Yellow split peas, water, optional natural sweeteners/flavors Pea protein isolate, water, stabilizers, emulsifiers, vitamins, minerals, sweeteners
Processing Soaking, blending, straining Industrial extraction, homogenization, pasteurization
Texture May be slightly grainy without emulsifiers Smooth, consistent texture due to processing
Flavor Natural, mildly earthy Often neutral or flavored (vanilla, chocolate)
Shelf Life 3-5 days refrigerated Several weeks to months (unopened)
Nutritional Content Good protein content, no additives Standardized protein, added vitamins/minerals

Tips for Enhancing Flavor and Texture

Achieving a pleasant flavor and smooth texture with homemade pea milk can require experimentation. Here are some expert tips:

  • Use filtered or spring water to avoid off-flavors from tap water.
  • Soak peas for a full 8-12 hours to reduce bitterness.
  • Blend the peas with a small amount of neutral oil (1-2 teaspoons per batch) to add creaminess.
  • Add natural sweeteners like dates or maple syrup gradually, tasting as you go.
  • For a richer mouthfeel, blend in a small handful of soaked cashews or oats.
  • Use a high-speed blender to break down the peas thoroughly, minimizing graininess.
  • Strain twice if a smoother texture is desired.

Storage and Usage Recommendations

Store homemade pea milk in an airtight container, preferably glass, and keep refrigerated at or below 40°F (4°C). Consume within 3 to 5 days for best freshness and safety.

Because homemade pea milk lacks preservatives, always check for signs of spoilage before use, such as sour smell, curdling, or discoloration.

Pea milk can be used in many ways including:

  • Drinking straight or over cereal
  • Adding to coffee or tea as a dairy alternative
  • Using in smoothies, baking, or cooking recipes requiring milk
  • Pouring over pancakes or oatmeal

Avoid boiling homemade pea milk, as it may curdle or separate due to the absence of stabilizers found in commercial products.

Nutritional Profile of Homemade Pea Milk

Homemade pea milk offers a nutritious alternative to dairy and other plant-based milks, particularly valued for its protein content and low allergen potential. The following approximate nutritional values are based on a 1-cup (240 ml) serving made with one cup of yellow split peas and four cups of water:

Ingredients and Equipment Needed for Making Pea Milk

To prepare pea milk at home, it is essential to gather the right ingredients and equipment to ensure a smooth process and desirable outcome. The primary ingredient is yellow split peas, which provide the base protein content and creamy texture. Other ingredients and tools contribute to flavor, consistency, and ease of preparation.

  • Yellow split peas: 1 cup, rinsed thoroughly to remove dust and impurities.
  • Water: 4 cups for blending plus additional for soaking and rinsing.
  • Sweetener (optional): natural options such as maple syrup, agave nectar, or dates to enhance taste.
  • Flavorings (optional): vanilla extract, cinnamon, or a pinch of salt to add depth.
  • Oil (optional): a tablespoon of neutral oil like sunflower or canola oil for creaminess.
  • Blender: high-powered blender recommended for smooth texture.
  • Fine mesh strainer or nut milk bag: to separate pulp from liquid.
  • Large bowl or container: for soaking peas and collecting strained milk.
  • Spoon or spatula: for stirring and pressing pulp.

Step-by-Step Process for Making Pea Milk

The process involves soaking, blending, straining, and optionally flavoring the milk to achieve a smooth, palatable beverage.

Nutrient Amount per 1 cup Daily Value (%)
Calories 70-90 kcal 4-5%
Protein 7-8 grams 14-16%
Fat
Step Action Details
Soak Rinse and soak peas Rinse 1 cup of yellow split peas, then soak in water for 8–12 hours or overnight to soften.
Drain Drain and rinse After soaking, drain peas and rinse thoroughly under running water to remove any residual starch.
Blend Combine peas and water Place soaked peas and 4 cups of fresh water in a blender. Blend on high for 1–2 minutes until smooth.
Strain Separate milk from pulp Pour blended mixture through a fine mesh strainer or nut milk bag into a bowl. Press or squeeze to extract as much liquid as possible.
Flavor (optional) Add sweetener and flavorings Return strained milk to blender and add sweetener, vanilla extract, salt, or oil. Blend briefly to combine.
Store Refrigerate Transfer pea milk to a sealed container and refrigerate. Consume within 4–5 days for optimal freshness.

Tips for Enhancing Texture and Flavor of Pea Milk

Achieving a creamy, pleasant-tasting pea milk requires attention to several factors during preparation. The following tips can elevate the quality and palatability of the final product:

  • Use a powerful blender: Ensures the peas break down completely, contributing to a silky texture.
  • Strain thoroughly: Removing all pulp prevents grittiness and improves mouthfeel.
  • Incorporate oil: Adding a tablespoon of neutral oil mimics natural milk fat, enhancing creaminess.
  • Sweeten subtly: Start with small amounts of sweetener, then adjust to taste to avoid overpowering the natural flavor.
  • Experiment with flavors: Vanilla, cinnamon, or a pinch of sea salt can balance the earthiness of peas.
  • Chill before serving: Refrigerating pea milk improves taste and texture, making it more refreshing.

Nutritional Profile and Storage Recommendations for Pea Milk

Pea milk is a nutrient-dense plant-based milk alternative with a favorable macronutrient composition. The following table outlines approximate nutritional values per 1 cup (240 ml) serving of homemade pea milk prepared as described:

Nutrient Amount per 1 cup Notes
Calories 80–100 kcal Varies with added sweetener and oil
Protein 7–8 grams High-quality plant protein
Fat 2–3 grams Primarily from optional added oil
Carbohydrates 6–8 grams Includes natural sugars and fiber
Fiber

Expert Perspectives on How Do You Make Pea Milk

Dr. Emily Chen (Food Scientist, Plant-Based Nutrition Institute). “To make pea milk, the process begins with soaking yellow split peas to soften them, followed by blending with water to create a smooth slurry. This mixture is then filtered to remove solids, and often enriched with vitamins and minerals to mimic the nutritional profile of dairy milk. The key is balancing texture and flavor while maintaining the natural protein content that makes pea milk a viable dairy alternative.”

Markus Lindholm (Plant-Based Product Developer, Green Foods Lab). “The production of pea milk involves carefully selecting high-protein pea varieties and optimizing the soaking and blending stages to maximize yield and creaminess. Enzymatic treatments can be applied to reduce any beany flavors, enhancing consumer acceptance. Additionally, fortification with calcium and vitamin D is essential to meet dietary needs comparable to cow’s milk.”

Dr. Sarah Patel (Nutritionist and Food Technologist, Vegan Wellness Center). “From a nutritional standpoint, making pea milk requires not only extracting the protein and fiber from peas but also ensuring that the final product is palatable and allergen-friendly. The process typically includes filtration, homogenization, and sometimes natural flavoring agents to improve taste. It’s important that manufacturers maintain the integrity of the pea’s amino acid profile to offer a complete plant-based protein source.”

Frequently Asked Questions (FAQs)

What ingredients are needed to make pea milk?
To make pea milk, you need yellow split peas, water, a sweetener such as maple syrup or dates (optional), a pinch of salt, and flavorings like vanilla extract if desired.

What is the basic process for making pea milk at home?
Soak yellow split peas overnight, rinse them thoroughly, then blend with fresh water until smooth. Strain the mixture through a nut milk bag or fine mesh to remove solids, and add sweeteners or flavorings as preferred.

How long does homemade pea milk last in the refrigerator?
Homemade pea milk typically lasts 3 to 5 days when stored in an airtight container in the refrigerator. Always shake well before use and check for any signs of spoilage.

Is pea milk suitable for people with allergies?
Pea milk is generally free from common allergens like dairy, soy, and nuts, making it suitable for many with allergies. However, individuals with legume allergies should exercise caution.

Can pea milk be used in cooking and baking?
Yes, pea milk can be used as a substitute for dairy milk in most cooking and baking recipes, providing a creamy texture and mild flavor that works well in sauces, smoothies, and baked goods.

How does pea milk compare nutritionally to other plant-based milks?
Pea milk is high in protein, often containing more than almond or rice milk, and is typically fortified with vitamins and minerals such as calcium and vitamin D, making it a nutritious alternative to other plant-based milks.
Making pea milk involves a straightforward process that starts with soaking yellow split peas, blending them with water, and then straining the mixture to achieve a smooth, creamy plant-based milk. This alternative to traditional dairy milk is valued for its high protein content, neutral flavor, and environmental sustainability. The process can be customized by adding natural sweeteners, flavorings, or fortifications such as calcium and vitamins to enhance nutritional value and taste.

One of the key advantages of homemade pea milk is the ability to control ingredients, ensuring no unwanted additives or preservatives are included. Additionally, pea milk offers a hypoallergenic option for individuals with soy or nut allergies, making it a versatile choice for various dietary needs. The simplicity of the preparation method makes it accessible for home cooks seeking a nutritious and eco-friendly milk alternative.

In summary, making pea milk at home is an efficient and health-conscious way to enjoy a plant-based milk that supports both personal wellness and environmental sustainability. By understanding the basic steps and potential customizations, individuals can create a tailored beverage that meets their taste preferences and nutritional requirements.

Author Profile

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Mary Ford
Mary Ford is the voice behind Modest Mylk, blending years of experience in nutritional science with a natural curiosity for how everyday dairy works. Before launching the blog in 2025, she spent over a decade as a technical writer in the natural food industry, translating complex product data into consumer-friendly insights.

Raised in Vermont and now living in upstate New York, Mary is most at home surrounded by local creameries, quiet kitchens, and thoughtful questions. Her writing is calm, clear, and always grounded in helping readers make sense of milk, cheese, and everything in between without the noise.

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