Peanut Butter (dairy-free) Recipe

Prepare peanuts (if using raw)

Preheat the oven to 350°F (175°C). Spread 2 cups of raw peanuts in a single layer on a rimmed baking sheet. Roast for 10–12 minutes, stirring once halfway, until golden and fragrant. If using already dry-roasted peanuts, skip roasting. Allow peanuts to cool for 5–10 minutes — they should still be slightly warm but not hot when processed.

Initial grind

Transfer the warm peanuts to a food processor fitted with an S-blade. Pulse 10–20 times to break the nuts into coarse crumbs. Scrape down the sides of the bowl with a spatula to ensure even processing.

Forming the paste

Run the food processor continuously for 1–2 minutes. The peanuts will go from crumbs to a thick paste. Stop and scrape the bowl as needed to keep the motor from straining.

Smooth and season

Continue processing in 30–60 second intervals; after about 3–5 minutes total runtime the mixture will become smoother and more cohesive. If the texture is too dry or grainy, add 1 tablespoon of neutral oil and run for 30–60 seconds more. Add 1/2 teaspoon fine sea salt and 1 teaspoon sugar or 1 teaspoon maple syrup if you want it sweet; add 1/4 teaspoon ground cinnamon if using. Process until the peanut butter reaches your desired smoothness, typically 4–6 minutes total processing time depending on your machine.

Adjust texture and taste

Taste and adjust salt or sweetness to preference. For thicker, chunkier peanut butter, reserve 1/3 cup of roasted peanuts, coarsely chop them, and fold them into the finished smooth butter with a spatula.

Store

Transfer the peanut butter to a clean, airtight jar. Smooth-surface peanut butter can be refrigerated for up to 6 weeks; it will thicken in the fridge — let it sit at room temperature for 10–20 minutes or stir in up to 1 teaspoon oil to loosen if desired. If you used no sugar or additives, the peanut butter may keep up to 3 months refrigerated. Always use a clean spoon to scoop.