This homemade peanut butter is smooth, creamy, and made in just 5 minutes! Store the jar in the refrigerator to ensure the texture stays as thick as possible. The peanut butter should last for up to 2-3 months if stored in the refrigerator.
Yields: 1 cup + 2 tablespoons
- 2 cups (299g) peanuts, dry roasted unsalted
- ¼ – ½ tsp salt (season to taste)
Add the peanuts to a blender, and turn on the blender to its low speed. After the peanuts are completely broken down and begin to turn creamy (about 2-3 minutes), turn the blender to its medium speed. Continue blending until the peanut butter is completely smooth.(see notes for chunky) Add the salt, ¼ teaspoon at a time, and blend for 20-30 seconds, tasting after each addition (season to taste). Transfer the peanut butter to a jar, and chill for at least 8 hours or overnight to achieve the traditional thick peanut butter texture.
Notes: You can also opt to use roasted and salted peanuts if you prefer. Adjust the amount of salt accordingly to suit your tastes.
This recipes is: gluten-free, vegan, clean eating, low carb, sugar-free.
You can also make this peanut butter chunky by blending until completely mixed but chunks of peanuts still remain.