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.
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.