Peanut Butter (dairy-free) Recipe

Preheat and measure

Preheat the oven to 350°F (175°C) if using raw peanuts. Measure 3 cups of dry roasted unsalted peanuts. If you have raw peanuts, spread them on a baking sheet and roast for 8–12 minutes until fragrant and lightly golden; let cool slightly before continuing.

First grind (crumb stage)

Place the 3 cups of roasted peanuts into a food processor fitted with an S-blade. Pulse for 20–30 seconds until the peanuts break down into coarse crumbs. Scrape down the bowl with a spatula.

Second grind (dry paste)

Run the processor continuously for 1–2 minutes. The peanuts will turn into a thick, pasty mass and may begin to clump together. Stop and scrape the sides as needed to ensure even processing.

Third grind (smooth stage)

With the processor running, drizzle in 1–2 tablespoons of neutral oil in a slow stream. Continue processing for another 1–3 minutes until the mixture becomes glossy and spreads easily. Total processing time from coarse to smooth is typically 3–6 minutes depending on your processor's power.

Salt and optional sweeteners

Add 1 teaspoon kosher salt and any optional sweeteners or spices (for example: 1 teaspoon honey or maple syrup, 1 teaspoon brown sugar, or 1 teaspoon cinnamon). Pulse 4–6 times to incorporate evenly. Taste and adjust seasoning: add more salt or sweetener to taste.

Make it crunchy (optional)

If you want crunchy peanut butter, fold in 1/2 cup of chopped roasted peanuts with a spatula, or pulse 3–4 times to incorporate larger peanut pieces without over-processing.

Adjust consistency

If the peanut butter is thicker than you prefer, stir in an additional teaspoon of oil at a time until you reach the desired consistency (up to 2 tablespoons total).

Jar and rest

Transfer the peanut butter to a clean, airtight jar. Press down to remove air pockets and level the surface.

Storage

Store at room temperature for up to 2 weeks (oil separation may occur; simply stir before use). For longer storage up to 2–3 months, refrigerate — it will firm up slightly when chilled; let come to room temperature before spreading if desired.