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Peanut Spread

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Transform your peanuts into a versatile spread that combines a whey-cheese-like richness with the mild flavour of raw peanuts. This delicious fusion makes for a perfect spread on bread but can also be used to garnish savoury dishes or even enrich desserts. It's naturally soy-, gluten- and dairy-free.
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Prep Time40 minutes
Total Time1 hour 5 minutes
Servings450 g

Equipment

Ingredients 
 

Instructions 

  1. Soak the peanuts in at least 1.5l of water overnight.
  2. The next day, drain and rinse the peanuts, then add them to a high-speed blender along with 500ml of water and blend into a thick paste. Add another 250ml of water and blend again.
  3. Place a sieve over a saucepan and line it with muslin cloth. Then strain the peanuts (in batches, if necessary) and squeeze out as much liquid as possible. You can use the leftover pulp in flatbread doughs or in müsli.
  4. Add another 500ml of water to the pan and bring it to a boil while stirring it occasionally to avoid it from sticking. While it’s heating up, measure out the vinegar or lemon juice.
  5. Once it begins to boil, reduce the heat and simmer for 5 minutes, stirring often so that it doesn’t boil over. Then turn off the heat and let it sit for 15-20 minutes to cool down slightly (it should be around 80 °C (176 °F)). Add 1 tablespoon of the vinegar (or lemon juice) and gently stir it in, then add another tablespoon and continue this way until the mixture begins to curdle and you've used all of the vinegar. Cover the pan with a lid and let it sit for 5 minutes.
  6. Line the sieve again with muslin cloth and place it over a large bowl. Then pour in the curdled peanut milk and let it strain for 1 hour, stirring it occasionally to move the solids and help it strain faster. Once you can wrap the cloth around the solids, squeeze out as much liquid as possible. Then transfer to a tofu press (placed in a shallow plate to catch any residue water), fold the cloth over to make a neat surface and close the press. Place a weight on top (for instance a can of beans), transfer to the fridge and leave to strain overnight.
  7. The next day, remove the spread from the cloth. Add more lemon juice or even vinegar to taste for a slight tang, then use as desired.

Notes

Storage: Keep refrigerated in an airtight container for 4-5 days.