Description
Unlock the rich, pure flavor of peanuts with this easy, oil-free vegan peanut butter recipe. Enjoy supreme creaminess and customizability for any occasion.
Ingredients
- 2 cups (about 10 oz / 280g) raw, blanched, unsalted peanuts
- 1–2 tablespoons maple syrup or agave nectar (to taste)
- 1/4 – 1/2 teaspoon fine sea salt (to taste)
- Optional: 1/2 tsp vanilla extract, pinch of cinnamon, 1-2 Medjool dates (pitted, chopped)
Instructions
- Step 1: Roast the Peanuts. Preheat oven to 350°F (175°C). Spread peanuts on a baking sheet and roast for 10-15 minutes, stirring once, until fragrant and lightly golden. Transfer to a cool surface to cool slightly for 10-15 minutes.
- Step 2: Process in Food Processor. Add slightly warm peanuts to a high-powered food processor fitted with the S-blade. Process continuously, scraping down sides frequently, until the peanuts transform from a coarse meal to a thick paste, and finally, into a smooth, creamy, and glossy butter. This can take 5-15 minutes.
- Step 3: Add Sweetener and Salt. Once smooth, add 1 tablespoon of maple syrup/agave and 1/4 teaspoon of salt. Process for another 30-60 seconds to combine. Taste and adjust seasonings as desired, adding more sweetener or salt if needed.
- Step 4: Adjust Consistency (Optional). If you prefer a thinner consistency, add 1/2 to 1 teaspoon of water at a time while processing until desired flow is reached. For chunky peanut butter, remove 1/2 cup of coarse peanuts in Step 2 and stir them back in at the end.
- Step 5: Store. Transfer the finished vegan peanut butter to an airtight container or jar. Store in the refrigerator for up to 3-4 weeks. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins