Peanut butter is a big deal in our house. Like, we buy it in giant 2-lb jars… or, I should qualify… we ask Mark to buy it in giant 2-lb jars whenever he goes to Guam (because our summer supply has long run out)… bubble wrap it… and use 8 lbs of his luggage allowance in exchange for about a 6-week supply of peanut butter.
You can see that the numbers don’t add up. For all Mark’s trouble & risk, we still spend a good part of the year without a decent option for peanut butter. Most commercial brands here are full of sugar and hydrogenated oils… similar to the US. But unlike the US, we can’t get the best natural brands here, and the few that are here cost about $8 per tiny jar that we can demolish in 3 days.
What’s a dietitian Momma to do?? Enforce a “Lwin Household Peanut Butter Rationing” program?! I’d hate to do something so tyrannical. But desperate times…
Well, I was privileged to be invited to the launch of Vitamix Philippines last week. I’ve had a Vitamix for a few years now and use it for everything from smoothies to homemade almond milk to cashew cream to soup. But never did I ever think it would make nut butter!
Thanks to a fun demonstration by the beautiful Vitamix brand ambassador Sara Black, I learned that not only does the Vitamix make it… it’s so quick and easy that I chide myself for not figuring this out sooner. We could have been enjoying the smooth creamy peanut butter of our dreams for just
pennies pesos, instead of sneaking guilty swipes, hoping it will last just a little longer. You can also make this in your food processor, but the texture is not quite as creamy.
It takes just 3 simple steps:
- Buy raw, unsalted peanuts. In Alabang we can get these at the fresh market for p200/kg (about $2/lb.)
- Roast them in the oven until they are pretty dark… this is to make sure your peanut butter has a deep, roasty taste.
- Chuck them into your Vitamix or food processor, and blend for about 60-90 seconds, pushing down with the tamper to keep it moving.
Voila! Rich, creamy peanut butter! I started with about 3 cups of roasted peanuts, and it blended down to about 2 cups of peanut butter. I make it in batches to have as much as we want at any given time… which is usually a lot.
We’re in heaven! I officially lifted the peanut butter rationing program, and peace reigns in the household once again…
How to Make Homemade Peanut Butter
- 3 cups raw unsalted peanuts
- 3/4 tsp salt
- Preheat oven to 200 C (400 F.)
- Spread peanuts in a single layer on a rimmed baking sheet. Bake for about 15-20 minutes or until golden brown. Remove from oven to cool.
- Place in the Vitamix or food processor along with salt and blend at high speed, pushing down with the tamper, until nut butter forms.
- Makes about 2 cups peanut butter
14 thoughts on “How to Make Homemade Peanut Butter”
OMG who ever knew it was that simple. …maybe I need a vitamix!
Jo, the Vitamix is the best kitchen appliance I ever invested in! Totally worth the price 🙂 I use it for everything! xo
Nice!! Plus you can control quality of your peanuts!;-))
Can you do the same with almonds? I usually soak all nuts. I guess for butter it would not work..??
Sharka, this is my best discovery of the year, ha! Yes, my next try will be with almonds & I think it’ll be the same… though I’ll roast them first. I agree, soaking is not best… the oils need to come out. I’ll let you know when I try. 🙂 much love, Reb
We mostly just go to Whole Foods and bring home a jar.
Totally!! Please bring Whole Foods to me!!! 😉
While we might go to Whole Foods and get a jar, I am still intrigued. We like ours crunchy, so should I blend as you say, then add chopped, roasted peanuts? Or just not blend as much? Will it work with other nuts – say cashews or almonds?
We like crunchy too so I think you can just add finely chopped, roasted peanuts to the finished product. You do have to blend it all the way or the oils won’t come out to make it “butter.” It will totally work with other nuts… cashews, almonds, pecans… yum!! xoxo
Amazing — I will definitely try this as we go through tubs and tubs of nut butters here. Have you tried making almond butter with the vitamix? That machine is awesome! Xoxo
P.s. Decided to troll your site for recipes as have just learned that I am (gasp) intolerant to dairy, wheat, gluten, yeast, egg white AND egg yolks. No more mushroom goat cheese omelettes for me alas!
Sanda, I’m soooo sorry to hear you’ve found your intolerant to so many foods!! It’s a huge learning curve to adjust to so many things at once… I did the same when I discovered all the foods that triggered migraines for me. I’ll be praying for you! Yes, my next try is almond butter in the Vitamix… I think it’s up to it!! 🙂 I’ll let you know. xoxo
Hi Bec, I am definitely going to try this as my kids love peanut butter. I have a Thermomix so I’m sure it will work beautifully. How do you store it once made? Mason jar?
Amanda, this will be the best peanut butter your little ones ever had! No going back, ha! Yes the Thermomix will work perfectly. I use a recycled glass peanut butter jar… 1L because that’s how much we go through. 😉 A wide-mouth Mason jar is ideal too. I do think glass is best. 🙂 Enjoy! xx
I’ve been meaning to try this for ages, and, with no peanut butter in the house, decided that today was the day. I don’t have a Vitamix, but my Breville Hemisphere is a decent (and cheaper) alternative. It worked beautifully. So easy! Thanks for the recipe!
That is so fab!! I’m thrilled to hear it worked well for you, yay! But beware, when you do it once, you’ll be hooked forever… haha. Enjoy! xxx