Recently I was getting a lot of comments from people on social media who said that something I made was already vegan, so there was no point in making it from scratch.
Well….blow me over with a feather! I don’t understand this viewpoint at all. Just because I can buy something ready-made doesn’t mean I should never make it myself!
Case in point, I can get oatmeal cookies right off the shelf here that happen to be vegan, but I still bake my own oatmeal cookies! Why? Well because homemade is something special and the store-bought version of oatmeal cookies might be pretty good but they don’t hold a candle to my homemade version.
I’ve made my own cashew butter, almond butter, cashew milk, almond milk, all while I can easily pick it up off the shelf at the nearest supermarket.
And if that viewpoint held up – there’s no point to making something if you can buy it – then I don’t know why all the non-vegans bake at all, cos they can get everything!
So no – that just doesn’t make sense!
And here I go again with another recipe for something you can easily pick up off any supermarket shelf – homemade peanut butter!
Now why would you make your own peanut butter you might (or might not) ask? Well…. it’s super easy, fun and uniquely delicious!
I buy peanut butter all the time, we go through tons of the stuff in my house, but this homemade version was still something special.
And when you make your own stuff, that yes, you can easily buy, well there’s an extra sense of pride and specialness about it.
This homemade peanut butter is a super simple recipe containing just 3-ingredients. And while I say ‘just’ maybe you’re thinking: ‘why so many…. it’s peanuts and….?’. Well it’s peanuts and a little oil to make it a bit smoother and a bit of (optional) sugar to balance the salty with some sweet.
I hope you will love this gorgeous homemade peanut butter, it is:
- Creamy
- Wholesome
- Salty with a hint of sweet
- Spreadable
- Very spoonable
Enjoy it spread on bread or crackers, in your smoothies or oatmeal or just spooned right out of the jar. Keep it stored at room temperature if you’ll use it quite quickly or in the fridge if you want it to last a few weeks.
Let us know what you think of this homemade peanut butter! Going to give it a try? Do you already make your own? Let us know in the comments!
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Homemade Peanut Butter
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Prep Time: 10 mins - Total Time: 10 mins
- Yield: 10
- Category: How to, Spread, Nut Butter
- Cuisine: Vegan
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Pin RecipeDescription
Creamy, wholesome and homemade peanut butter. Perfectly spreadable, spoonable and deliciously salty with a hint of sweet. Super easy and fun to make!
Ingredients
- 2 cups (300g) Roasted Salted Peanuts
- 2 Tbsp Sugar*
- 1 Tbsp Peanut Oil*
Instructions
- Add the peanuts and the sugar to the food processor and process. It will start off crumbly and then will gradually form clumps and start to stick to the sides.
- Stop the machine, scrape down the sides and then start up again and add in the peanut oil while the machine is running.
- Process until it turns into a smooth peanut butter.
Notes
*You can use any kind of sugar here, brown sugar, white sugar, coconut sugar. I would assume that a liquid sweetener such as maple syrup would also work well. You can also omit the sugar if you prefer not to add it.
*I used peanut oil (for obvious matching reasons) but feel free to use a different oil if you prefer.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 98
- Sugar: 1.9g
- Sodium: 61mg
- Fat: 8.1g
- Saturated Fat: 1.2g
- Carbohydrates: 4.4g
- Fiber: 1.2g
- Protein: 3.6g
I totally agree with you Alison. Whilst you can buy almost everything vegan there is nothing like the home made version. I notice quite a difference in my own almond milk to store bought. Besides, homemade is fresher and you know EXACTLY what’s in it!!!. Love your recipes, keep them coming. Happy 2018
Yes definitely! Nothing like homemade! Thanks for posting Lynne and happy 2018 to you too! 🙂
I agree! In my opinion, most things are better homemade! Most bread at the store is vegan, but I so prefer to make my own. In fact, I make a lot of my food from scratch, rather than buy it pre-made at the store. That thin mint cookie you made looks really good, I’ll have to try that. I have made peanut butter lots and lots of times, but I usually use roasted, unsalted peanuts. Then I just add some salt, once processed. I really don’t think the oil is necessary, it always gets completely smooth and creamy without it in my food processor. Though, I think I will try it sometime with a little sugar as you suggested, to see how it tastes.
Definitely better homemade! Thanks for sharing your peanut butter method too. 🙂
Homemade is always the best!
★★★★★