Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 2 cups | Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes
Take a look at the peanut butter you have in your cabinet right now. Does it contain more than 2 ingredients? Let me guess... Sugar? High-fructose corn syrup? Blegh. Try this super simple recipe instead!
2 ½ cups of regular peanuts (NOT dry-roasted)
Salt to taste
Optional: unflavored oil (ie: grapeseed, avocado, etc.)
Toss peanuts in the food processor.
Add a sprinkle of salt.
Blend until peanuts are creamy.
Not getting creamy enough? Try adding a touch of oil until the right consistency is reached.
Ta daaa! You just made peanut butter.
Add some whole or crushed peanuts if you’re in a funky chunky mood.
Tips and Tricks:
Store your peanut butter upside-down in a tightly closed mason jar. When you store any natural PB, the oils will always float to the top. Keeping it upside-down makes the oil float to the bottom instead, so when you open it the top won’t be all oily. It's much easier and way less messy to stir & use it!
Keeps well for up to 2 weeks.
Store in a dry, cool place.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 tbsp (makes 16 servings / 32 tbsp / 2 cups)
Total Fat: 4.5g
^ Nutrition facts include the ingredients listed above without added oil. Nutrition facts may change slightly if additional ingredients are added.