It’s peanut butter jelly time! I absolutely love peanut butter, I hardly ever buy it because when I start to eat it, I can’t stop, it’s so addictive! In addition, it’s quite expensive here in Spain.
Peanut butter is usually made with peanuts, hydrogenated oils and salt, it’s not a healthy combination, that’s why this homemade version is so perfect. You can make the amount of butter you want and it’s made with peanuts, no oils, no salt, no additives, only peanuts. Although this peanut butter is much healthier than others, you need to eat it in moderation because it has a lot of fat.
I love to eat it with blueberry jam. Blueberries are full of antioxidants, vitamins, minerals, they are so delicious and good for your health and you can prepare awesome recipes with them, such as this gorgeous rainbow salad with low fat raw vegan dressing.
But the best part of this recipe is that you only need 2 minutes (yes, only 2 minutes) to make this creamy and delicious peanut butter and it tastes so amazing!
I love to spread this homemade peanut butter on bread, but you can also use it to make a lot of recipes. If you don’t know how to use it, don’t worry! We’ll show you how, we’ll share with you the best vegan and gluten-free brownie recipe you’ve ever seen next Saturday. I’m serious, peanut butter + chocolate = epic win!
2 Minute Homemade Peanut Butter
- Prep Time: 2 mins
- Total Time: 2 mins
- Category: Sauce, How to
- Cuisine: Vegan
This homemade peanut butter is ready in only 2 minutes and you only need peanuts and a blender to make it. It’s the healthiest peanut butter you can eat!
Ingredients
- 3 cups peanuts (450 grams)
Instructions
- Place the peanuts (skinless) and blend until get the desire consistency. The peanut butter will be ready in 1 or 2 minutes.
- Store the peanut butter in a sealed container in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 170
- Sugar: 1.2 g
- Sodium: 5.4 mg
- Fat: 14.8 g
- Saturated Fat: 2 g
- Carbohydrates: 4.8 g
- Fiber: 2.6 g
- Protein: 7.7 g
I made it yesterday for the first time and was really happy with the result. I used the coffee grinder to grind the peanuts but, as you said, the machine over heated and I got a paste rather than a runny mixture. May have to add coconut oil to loosen it.
Hi Raj! I’m glad you liked it 🙂 If you use a powerful blender or food processor you don’t need to add any oil. I’ve made it successfully with my Vitamix blender and my Cuisinart food processor 🙂
Will this work with raw peanuts (I am WFPB and ETL)?
Hi Sherry! I’ve never tried this recipe using raw peanuts, so I can’t help you, sorry!
I have a nutritional bullet blender, not sure if I should use the milling blade or the standard cross blade, any suggestions. ?
Thanks
Hi Suzi! I don’t think you can make this recipe using that blender, but you could try. We used a S-shape blade. Hope it works!
Would adding a little coconut or any other tasteless oil while blending help? Bought peanut ones contain oil.
Hi Joe! Yes, when you add oil the peanut butter is easier to blend, but if you have a powerful blender or food processor you don’t need it 🙂
Do you use plain peanuts or pre-salted and roasted peanuts?
Hi Jette! I use unsalted roasted peanuts, but you can use other kind of peanuts if you want 🙂
In Germany you can buy this pre-made (only the completely smooth stuff though) in most drug stores in the organic foods section (same price weight-wise as entire organic peanuts usually). I’ve made the experience that you need an EXTREMELY high-performance blender to make it yourself. A normal blender would either overheat in the process or leave you with peanut powder rather than cream. If you make it extremely smooth or buy the pre-blended stuff, note that if you let it sit for a while an oily layer will start to form on top. That’s normal though, just give it a good stir if it does.
Another great tip is that you can use peanut cream as a dairy-cream replacement in cooking. Just dilute it with water (about 1 part peanut cream to 2 or 3 parts water) and stir well, then add it to your pan like normal cream in a sauce (it will thicken a lot once it’s heated). Works with all other nuts as well, but I prefer peanuts because they’re cheap, I like the taste and don’t have an allergy against them.
Hello Florian, thanks for the tips! I’ll try the peanut butter as a dairy-cream substitute soon, seems like a very good idea 🙂