Homemade Peanut Butter-Just One Ingredient
This creamy, homemade peanut butter is naturally, vegan and gluten-free, made with just one ingredient. Dry roasted, unsalted peanuts are all you need! So much fresher than store-bought without any oils, sugar, or additives. And so easy to make with just a food processesor or blender.
Equipment
- 1 Food processor a blender may also be used
- 1 Rubber spatula
- 1 Glass jar
Ingredients
- 1 pound dry-roasted, unsalted peanuts 450-500 grams, about 3 cups. Raw peanuts may be used, see instructions below on how to roast them yourself.
Instructions
- Use unsalted, dry roasted peanuts (about 1 pound, or 500 grams (2 cups) to start. Make sure the peanuts are shelled, unsalted and dry roasted. If you have raw peanuts, it is very easy to roast them yourself. Just place the peanuts in a even layer on a baking sheet or roasting pan lined with parchment paper and roast in your oven for about 10 minutes at 350 degrees F (180 C). You can also use this same method if you start with lightly roasted peanuts.
- Add the peanuts to a food processor or blender. Begin by processiing at low speed, stopping 30 seconds or so to scrape down the sides. The peanuts will go from crumbly to a thick paste, then to smooth and creamy as their natural oils release.
- Continue to process for about 5 minutes total time. The peanut butter will start to become warm and will become smooth and creamy.
- Add no more than 1/4 teaspoon of sea salt or Himalayan salt at a time if you like, then blend for 30 seconds more. Taste and add more salt if needed.
- Transfer the peanut butter to the glass or plastic jar. Store at room temperature for up to 1 week, or in the fridge for up to 2 months.
Notes
*Nutrition Values
-Protein: 6 g
- Total Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Total Carbs: 6 g
- Fiber: 1 g
- Sugars: 3 g
- Sodium: 5 mg
*Nutrition values are estimates calculated using an online database
- Potassium: 158 mg
- Magnesium: 48 mg
- Manganese: 0.416 mg