Abstract: Peanut kernel was used as raw material to develop plain peanut plant-based yoghurt with Lactobacillus bulgaricus and Streptococcus thermophilus as starters. The preparation technology and formula were optimized by single factor and orthogonal tests with sensory score as evaluation index. The results showed that the optimal process formula of the plain peanut-based yogurt was as follows: grinding proportion of peanut and water 1∶5（g/mL）, sugar addition8%, pectin 0.10%, inoculation dose of starters 3%, fermentation temperature 37 ℃, and fermentation time 6.5 h. Under these conditions, the finished product had milky white color, uniform curd, delicate taste, obvious peanut flavor, harmonious aroma, moderate sour and sweet taste, no whey precipitation, with the sensory score of 92. The physico-chemical and microbiological test results were in accordance with the current effective group standards.