Peanut Butter - Dairy Free

"Homemade smooth (1 cup) or crunchy (1 1/2 cup) peanut butter. Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using."
 
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Ready In:
10mins
Ingredients:
3
Yields:
1 cup
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ingredients

  • 2 cups roasted shelled peanuts
  • 1 tablespoon peanut oil
  • 12 teaspoon salt (omit if salted peanuts are used)
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directions

  • Process ingredients continuously for 2 to 3 minutes.
  • The ground peanuts will form a ball which will slowly disappear.
  • Continue to process until the desired consistency is obtained.
  • For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.

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Reviews

  1. yummy yummy - turned out fantastic and amazingly easy! I will definitely make this again!
     
  2. This peanut butter tastes sooo good! Better than anything I have bought. Very easy to make. I added the ingredients into a food processor and it was done in no time. Thanks for sharing!
     
  3. thanks for sharing this... i know have yet another way to use up great big bags of peanuts a friend of ours gives us.. plus the kids will like it when they can make their own..
     
  4. Certainly the best-tasting peanut butter I've ever had. Don't expect to eat it straight away- mine got really hot running in the food processor! No matter, though, it just made it easier to pour into the jar. I added a little too much peanut oil because I was worrying that it wouldn't really get smooth, but just relax and realize that all the oil that is already in the peanuts needs to come out first. Mine is just a tad thin. We also added about a Tbs of honey. Yum. The kind of good stuff that makes you want to eat it with a spoon! :) I'd like to try this sometime with not just peanuts, but a mix, like peanuts, almonds, walnuts, sunflower seeds, soynuts. One of those simple recipes that is great- I highly recommend this to anyone with a food processor and a love for peanut butter!
     
  5. This is far superior to any commercial brand of hydrogenated peanut butter (even good ol' Jiff!). The taste is pure and clean, transcendent peanutty goodness. After making this, and putting it in a sealed jar, turn it upside down on the counter top for about a day; long enough for the oil to work its way through the mixture, back to the top. Turn it upright again, immediately stick in the fridge, and you don't have to worry about trying to stir it everytime you use it.
     
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RECIPE SUBMITTED BY

Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
 
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