Homemade Vegan Peanut Butter

Homemade peanut butter in a white dish with peanuts.

Homemade Vegan Peanut Butter

Making your own vegan peanut butter from scratch is so easy that once you make it, it’ll be hard to go back to store-bought! You really can taste the difference, plus, you have complete control over the ingredients.

Course Condiment

Cuisine American

Keyword homemade peanut butter, how to make peanut butter, peanut butter from scratch

Prep Time 10

Total Time 10

Servings

Calories 141kcal

Equipment

food processor

Ingredients

2 cups roasted peanuts
½ teaspoon salt optional, if using unsalted peanuts
1 tablespoon maple syrup or granulated sugar, optional

Instructions

Start with roasted peanuts, or toast raw peanuts in a dry skillet over medium heat for 5 to 8 minutes, until golden all over. They blend easier while still warm, so there’s no need to wait for them to cool.
Transfer the peanuts to a food processor and begin pulsing to break them down.
After about 30-seconds to a minute of pulsing, puree the peanuts continuously until smooth, pausing every few minutes to scrape down the sides of the bowl with a spatula. It will first transform into a dry, smooth ball before it becomes a creamy liquid. This may take anywhere from 10 to 15 minutes until the mixture is completely smooth.
Add a pinch of salt and sweetener to taste, if desired, and mix well. Transfer to glass jars and let cool before covering.

Notes

Makes about 1½ cups of peanut butter.

Store in an airtight container in the refrigerator for up to 1 month. Stir well before use. Homemade peanut butter doesn't have any preservatives, so it is best stored cold to prevent oxidation.

Tip: If you have a larger food processor you will need to add more peanuts to cover the blade by at least an inch so that there's enough volume to blend well.

Nutrition