We make our own cashew, peanut, and almond butters and I'm working on a coconut butter recipe as well. I make these from scratch to SAVE MONEY (because eating gluten and dairy free can get expensive!). Also, I find it tastes better, is fresher, and I CAN CONTROL what goes into it. Did you know that almost all store-bought peanut butters have sugar in them? Weird. At least I think so. I don't even think it needs it so pardon my no sugar recipe below. If you feel you must add some, try 1 tsp organic evaporated cane sugar and then go from there.
(Gluten Free, Dairy Free, Sugar Free +more)
Created by jalene
- 2 cups roasted & salted peanuts (see note)
- 1 & 1/2 tsp peanut oil
- In a blender or food processor blend the peanuts until they are crumbly. Scrape sides as necessary.
- Pour in the peanut oil and continue blending until desired consistency is reached. (Peanuts will naturally give off their own oil as well as they are blended.)
Store in an airtight container in the fridge and use within 1 to 2 weeks for the freshest taste. Makes about 1 cup.
Tips from jalene
If you're using a Blendtec, I usually blend it on the highest setting (10) a couple of times, scraping the sides. It gets it so creamy!
I have seen other people use honey roasted peanuts instead of regular peanuts. Just beware. Some brands contain MSG in them!
If you want to make this recipe super-from-scratch you can also get raw peanuts, oil and salt them yourself, and toast them in the oven at 350 F until golden brown.
Need a quick but power-packed snack?
I LOVE having some of this peanut butter swirled with raw honey on a toasted slice of my gluten free, dairy free bread.