Peanut butter is far more versatile than just a sandwich spread — it brightens smoothies, enriches desserts and sauces, and adds depth to savory dishes. You can make it chunky or silky smooth and season it however you like. This recipe is a simple, creamy peanut butter made from roasted peanuts with just a pinch of salt. It’s quick, delicious, and requires only a few steps.
When choosing peanuts you have a few options: pre-toasted, salted, raw in the shell, or blanched. I like to buy peanuts in the shell and peel them myself — it’s oddly satisfying and ensures the nuts are as fresh and pure as possible. If you buy them in the shell, buy more than you think you’ll need since you’ll likely snack on some while peeling.
Remove as much of the thin brown skins as you can; a few remnants won’t hurt, but the skins can make the final butter taste slightly bitter if too many remain. Spread the peeled peanuts on a baking sheet and roast them until they’re lightly golden and glossy. If you’re using pre-toasted peanuts, you can skip the oven step.
While the nuts are still warm, transfer them to a food processor or a high-speed blender. Processing transforms them from a crumbly, sandy texture to a smooth, creamy butter — the oils release during blending and the mixture will become soft and nearly runny after a few minutes. If you start with cold pre-toasted nuts, they’ll heat slightly during processing and may take a bit longer to reach the same consistency.
A little patience pays off: stop and scrape the sides as needed, and continue processing until the texture is exactly how you like it. For extra smoothness, blend longer; if you prefer texture, pulse briefly to leave small chunks.
Once blended, spoon the peanut butter into a clean jar. Let it cool and thicken at room temperature, or chill briefly in the refrigerator if you want it firmer. I like to store mine at room temperature so it stays spreadable.
Homemade peanut butter is wonderfully versatile. Use it in smoothies, stir it into overnight oats, spoon it over fruit, swirl it into sauces, or simply enjoy it on toast. Because it contains only peanuts and a pinch of salt, the flavor is clean and pure — you can also add a touch of honey, maple syrup, cocoa, or cinnamon if you like.
Smooth Homemade Peanut butter From Roasted Peanuts
The Greedy Vegan
5 mins
10 mins
15 mins
Ingredients
- 250 g peanuts
- 1 pinch salt
Instructions
-
Preheat the oven to 175°C (350°F). Spread the peanuts on a baking sheet and toast for about 10 minutes, until lightly golden and glossy. Skip this step if your peanuts are already roasted.
-
Place the warm peanuts in a food processor and blend until the mixture turns into a smooth, runny butter. Stop to scrape the sides as needed. If using pre-toasted cold nuts, blend for a few extra minutes to achieve the same creaminess. Stir in a pinch of salt to taste.
Notes
Nutrition