Split Pea Milk

Originally Published on MatthewsManna.com By The mom doc

Split Pea Milk
The first time I had ever heard of this was on a Facebook group called blenderize RN. Having a teenage boy on a blenderized/pureed diet can be difficult at times. Because of his complicated GI tract and minimal oral experience, it’s hard finding things he can and will eat without slowing his digestion down. Since Matthew drinks his formula, I wanted to increase his calories and protein without adding more formula but do it in such a way as to not upset his very restricted palate. Enter “Ripple” (aka split pea milk). Since everything I blend for him is homemade, I thought I would try making it myself. I added 1 cup to his normal formula recipe and he didn’t even notice. It was so easy and inexpensive, I just had to share.


1 1/2 cups of cooked yellow split peas
3 1/2 cups of water
2 tsp vanilla (optional)
4 pitted dates


In a medium size sauce pan, bring 1 cup of dry yellow split peas and 4 cups of water to a boil. Boil for 10 minutes on high then reduce temperature to simmer and cook until peas are soft (about hour). Do not drain the peas before adding them to the Vitamix. Because the peas settle, you will want to sir the pot before measuring them out.
In the large Vitamix container, add ingredients in the order listed and secure lid.
Select Variable 1.
Turn machine on and increase speed to Variable 10, then High.
Blend for 1 minute or until completely smooth.
Remove milk from blender and repeat steps 2-5 with remaining peas.

Food Tip: This recipe makes a total of 10 cups of milk. Ripple is made in a factory with added oils and gums that are not in my homemade recipe. The oils and gums allow the milk to stay in solution. Even when using the Vitamix and a filtration bag, homemade milks will separate and need to be shaken before drinking or using in a recipe. They have also reduced the peas to pea protein and removed the pea flavor. If you are used to drinking the store bought Ripple, this may be a jump for you. It is thick so if you plan on drinking it, you may want to thin it out a bit. You can also run it through a filtration bag to remove more of the solids. With 75 calories per cup and 8 grams of protein, it makes an excellent addition to a blended diet. It can also easily replace cows milk in baking for those who have a dairy free diet. Milk will stay fresh in the refrigerator for about 4 days. For oral eaters, please check out my DIY Ripple Milk post. If you are already a Ripple drinker, you may want to read How Is Ripple Milk Made? before you try to make it. It will explain the difference.

Time Tip: Make the full batch and freeze extra milk in ice cube trays then store in labeled and dated freezer bags. Each cube is about 1 once making measuring a breeze.

Money Tip: One pound of dry split peas cost around 70 cents a pound at bulk food stores like Winco. Ripple milk runs about $4.99 for 48oz. Since I only used 1 cup of dried beans, I made 80oz for only 33 cents!

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