I have a serious soft spot for peanut butter. Almond butter too.
So much so that I fear my most beloved kitchen tool, the food processor, is getting too much of a work out from all the use. I think our food processor is more than ten years old now. Although it has seen better days it has been one very sturdy appliance. Seriously, if there was one kitchen appliance that I couldn't live without it would have to be the food processor. Just watch, I hope something bad doesn't happen to it now that I've gone and said that [crosses fingers...and toes for that matter].
If you love peanut butter as much as I do, you will love this recipe. This one is nothing but simple and all natural with just a pinch of sea salt to round it out that creamy peanuty taste. You'll need just 2 ingredients to make it.
I think everyone who loves nut butter should have a good basic peanut butter recipe. It's so easy to make! I actually find it easier to make than almond butter because there isn't as much need to scrape down the processor. It also takes slightly less time to turn buttery.
Peanut butter is such a versatile thing...
Peanut butter and toast. Peanut butter sandwiches. Panini's. Vinaigrette's. Sauces. Delicious oatmeal topper. Cookies. All kinds of desserts including peanut butter pie. Pancakes. Smoothies. I could probably go on-and-on but I'm making myself hungry.
Homemade Creamy Peanut Butter gluten free, vegan (makes 1 1/2 cups)
3 cups (15 ounces) unsalted dry roasted peanuts
1/2 tsp sea salt
- Place the peanuts and salt in the bowl of a food processor. Process and scrape down the sides of the bowl until peanuts turn in to a smooth, creamy texture. About 10-15 minutes.
- Spoon out the peanut butter into a glass jar or airtight container and store in the refrigerator.
*Note* During the processing, the peanuts will turn into a big clump. Keep the processor going and it will start to smooth out around the 9 minute mark. I personally found no need to scrape down the sides of the bowl.
related recipe: maple cinnamon almond butter