Easy Homemade Peanut Butter (gf + v)
Servings: 1 cup
Equipment
Ingredients
- 2 cups dry roasted peanuts, unsalted
- ¼ - ⅓ cup dry roasted peanuts, chopped (optional)
Optional Add-Ins
- salt (to taste)
- 1-2 tablespoons maple syrup, agave, vegan honey
- ⅓ - ½ cup chocolate chips, dairy-free (optional add in)
Instructions
Dry Roasted Peanuts
- Optional Step: preheat the oven to 350º F, spread the dry roasted nuts in a single layer over a baking tray. Warm the nuts for ~4 minutes to heat up the oils.
- Place 2 cups dry roasted peanuts* in a food processor and blend until smooth. Approximately 5 minutes.
- The nuts will transform into dry crumbles, a ball of dough, and then smooth, creamy, runny peanut butter.
- After you've blended the nuts, stir in the maple syrup and salt if using.
- Store in a glass jar in the cupboard or for longer shelf life, store in fridge.*The peanut butter will become firm in the fridge but just warm it for a few seconds in the microwave to loosen up the oils.
- See recipe notes below for crunchy or chocolate peanut butter options.
Raw, Shelled, Unsalted Peanuts
- Roast the peanuts in a 350º F oven until golden - about 8 - 10 minutes. Stirring halfway through. Continue as above with blending.
Notes
Crunchy Peanut Butter - roast an additional ¼ - ⅓ cup of peanuts, chop them, and set aside. Once the peanut butter is blended, stir in these peanuts to make it chunky!
Dry Roasted Peanuts - I get the best results from unsalted, dry roasted peanuts. I pop them into a 350º oven on a baking tray for 4 or 5 minutes to warm the oils which produces the creamiest peanut butter. With unsalted peanuts, you control how much salt is added.
Food Processor or Blender - I prefer to make nut butter in the food processor, but it works equally as well in a high-power blender.
Affordable - buy peanuts in bulk for best value.
Other Variations - use this same method to make any nut butter: cashew, pistachio, almond and decadent nutella.