I love peanut butter so I wanted to try making a raw version. Natural peanut butter is great, but all commercial peanut butters contain roasted peanuts, so they are not raw. Besides, I just couldn’t find any good natural peanut butters in the Yucatan where I recently spent the winter.
I made my peanut butter thick and slightly chunky because that’s the way I like it. If you like creamy peanut butter, simply blend it more then I did.
I added some raw almonds to this peanut butter and I really liked the flavor. Feel free to experiment with other nuts to find what you like the best. This recipe can be used to make just about any raw nut butter (almond, cashew, etc…).
- 2 cups raw peanuts (or 1 and 1/2 cups raw peanuts and cup 1/2 raw almonds)
- 1 and 1/2 to 3 tablespoons peanut oil (Don’t use olive oil as it will affect the flavor. If you can’t find peanut oil, use sunflower or avocado oil.)
- 1 tablespoon nutritional yeast (optional for flavor)
- 1 teaspoon sea salt (optional)
Add all the ingredients to your food processor, juicer or high-speed blender. If you are using a food processor or blender, you’ll need make sure you don’t blend for too long. If the machine is getting warm, turn it off and wait for it to cool down.
I highly recommend using a food processor with an “S” blade as this is the quickest and easiest way to make nut butters. I have a Vitamix so I am able to make it in my high-speed blender. However, I would not make nut butter in your blender if you do not have a high-speed blender.
It will take several minutes for the peanut butter to become creamy.
Once your peanut butter is the consistency you want, remove it from the food processor or blender and enjoy!
I like to spread it on celery sticks and use it as a high-calorie snack.
This peanut butter is highly perishable (because it’s raw), so store in a cool place out of direct sunlight and use it up within a week.