Making your own homemade peanut butter is not only easy but also allows you to control the ingredients and create a healthier version.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Peanut Butter
- Storage and Usage
- Frequently Asked Questions
- Homemade Peanut Butter Recipe
Peanut butter has long been a pantry staple, loved for its creamy texture, rich flavour, and nutrition. While store-bought peanut butter is convenient, it often comes with added sugars, unhealthy oils, and preservatives.
The process of making peanut butter is simple, the results are rewarding, and the possibilities for customization are endless.
Why Make Homemade Peanut Butter?
- Health Benefits : Homemade peanut butter is free from artificial additives, excessive sugar, and hydrogenated oils, making it a much healthier option.
- Customizable : You can tailor the texture, sweetness, and sodium to your liking.
- Cost-Effective : High-quality peanut butter can be expensive, but making it at home can save you money, especially if you buy peanuts in bulk.
- Sustainability : By making it in small batches, you can reduce wastage.
With no added sugar or unhealthy fats, this homemade version is a guilt-free indulgence.
Ingredients You’ll Need
- Unsalted Peanuts of good quality preferably without skin
- Peanut Oil to drizzle on butter while storing and smoother texture.
- Sweetener of choice. I use date paste/syrup. Use honey/maple syrup/stevia.
- Pinch of salt (optional, for flavour)
Equipment:
- Food processor or high-speed blender
- Airtight jar for storage
- Spatula for scraping
How To Make Peanut Butter
Step 1: Select Your Peanuts
- Choose high-quality for the best flavour. Unsalted peanuts are ideal, as they give you full control over the seasoning. Avoid using rancid or stale peanuts.
- If you are using peanuts with skin, then after roasting carefully remove their skin.
Step 2: Roast Peanuts
- Dry roast the peanuts in the oven at 350°F (175°C) for about 10 minutes. Or in a pan over the stovetop with a pinch of salt till they are slightly roasted, and warm. I highly recommend roasting the peanuts, as it gives a robust flavour.
Step 3: Start Processing
- Add the peanuts to your food processor or blender. Begin blending on a low setting to break the peanuts into smaller pieces.
- Gradually increase the speed to medium, allowing the peanuts to release their natural oils and form a coarse, chunky paste.
Step 4: Achieve Creaminess
- Continue blending for 5 minutes. Initially, the mixture will be grainy, but as you blend, it will turn into a smooth and creamy consistency. If needed, stop occasionally to scrape down the sides with a spatula.
Step 5: Adjust the Texture and Flavour
- For smoother peanut butter, add 1–2 tablespoons of peanut oil and blend until fully incorporated.
- Add a pinch of salt for flavour enhancement.
- If you like it sweet, add sweetener, one teaspoon at a time, and blend to combine.
Storage and Usage
Transfer the peanut butter to an airtight jar. Store it in the refrigerator for up to 2 weeks. Stir before use if the natural oils separate over time.
You can spread homemade peanut butter over toasts or enjoy it with fresh, crisp, juicy apples. Use it for making Thai Peanut Butter Sauce , chilli oil noodles or deliciously savoury salad dressing .
Homemade Peanut Butter is perfect for healthy breakfast recipes like granola bar or overnight oats .
Pause the blending process to let your machine cool down, and continue once it’s safe to operate. Pausing, scraping, and then starting again throughout the process is the key.
Yes! Sweeteners are mainly for flavour and not for texture.
Natural peanut butter tends to separate over time. To minimize this, store the jar upside down or stir before use.
More Homemade Sauce Recipes
- Pizza Sauce
- Schezwan Sauce
- Spicy Peanut Sauce
- Thai Sweet Chilli Sauce
- Kebab Shop Garlic Yogurt Sauce
Ingredients
- ▢ 500 gram unsalted peanuts (skinned)
- ▢ 1 tablespoon date syrup
- ▢ ½ teaspoon salt or to taste
- ▢ 1 tablespoon peanut oil
Instructions
- Dry roast the peanuts in the oven at 350°F (175°C) for about 10 minutes. Or in a pan over the stovetop with a pinch of salt till they are slightly roasted, and warm. I highly recommend roasting the peanuts, as it gives a robust flavour and makes the entire process of making butter easy.
- Add the peanuts to your food processor or blender. Begin blending on a low setting to break the peanuts into smaller granules. This is Stage 1.
- Gradually increase the speed to medium, allowing the peanuts to release their natural oils and turn into a thick, chunky paste. This is Stage 2.
- Pause the blender, scrape sides using spatula, add a teaspoon of peanut oil and sweetener. Blend the butter to a smooth, creamy consistency. This is the Final Stage. Peanuts will release all of their natural oil.
- Transfer the peanut butter to an airtight jar. Store it in the refrigerator for up to 2 weeks. Stir before use if the natural oils separate over time.
Recipe Notes:
Add a pinch of cinnamon for a warm, aromatic touch.
Mix in vanilla extract for a hint of sweetness.
Add unsweetened cocoa powder for a chocolatey twist.
For extra crunch, stir in coarsely chopped nuts after blending.
Blend longer for an ultra-smooth consistency.
First stage is peanuts breaking into granules, second stage is turning into chunky paste, and the final stage is of smooth, creamy texture. Throughout the process pause and scrape the peanut butter for easier blending.
Peanut Butter tastes butter because of blending for too long at high heat. Or if they are burnt while roasting.
Nutrition
We follow a strict NO SPAM Policy
Homemade Peanut Butter Recipe
Equipment
- Food Processor
Ingredients
- 500 gram unsalted peanuts (skinned)
- 1 tablespoon date syrup
- ½ teaspoon salt or to taste
- 1 tablespoon peanut oil
Instructions
- Dry roast the peanuts in the oven at 350°F (175°C) for about 10 minutes. Or in a pan over the stovetop with a pinch of salt till they are slightly roasted, and warm. I highly recommend roasting the peanuts, as it gives a robust flavour and makes the entire process of making butter easy.
- Add the peanuts to your food processor or blender. Begin blending on a low setting to break the peanuts into smaller granules. This is Stage 1.
- Gradually increase the speed to medium, allowing the peanuts to release their natural oils and turn into a thick, chunky paste. This is Stage 2.
- Pause the blender, scrape sides using spatula, add a teaspoon of peanut oil and sweetener. Blend the butter to a smooth, creamy consistency. This is the Final Stage. Peanuts will release all of their natural oil.
- Transfer the peanut butter to an airtight jar. Store it in the refrigerator for up to 2 weeks. Stir before use if the natural oils separate over time.
Video
Notes
Add a pinch of cinnamon for a warm, aromatic touch.
Mix in vanilla extract for a hint of sweetness.
Add unsweetened cocoa powder for a chocolatey twist.
For extra crunch, stir in coarsely chopped nuts after blending.
Blend longer for an ultra-smooth consistency.
First stage is peanuts breaking into granules, second stage is turning into chunky paste, and the final stage is of smooth, creamy texture. Throughout the process pause and scrape the peanut butter for easier blending.
Peanut Butter tastes butter because of blending for too long at high heat. Or if they are burnt while roasting.
Nutrition
This Chinese-style smashed cucumber salad tossed in a sweet and spicy garlicky sauce is one of my favourite Asian side dishes.
Estimated reading time: 4 minutes
After watching a few trending reels on Instagram , I got fascinated by this smashed cucumber salad. It is one of the tastiest and easiest cucumber salad recipes.
This Chinese salad is also known as liang ban huang gua or the cool tossed cucumber salad.
It is the real outburst of flavours in each bite.
Why You’ll Love This Salad
- gluten-free
- a vegan salad
- easy to make
- one bowl salad recipe
I am sharing my version of the smashed cucumber salad. It might not be authentic, but it sure tastes delicious.
Ingredients You’ll Need
- Cucumber: Use English, Japanese, or Persian Cucumbers for this salad recipe. I would not recommend using Indian cucumbers.
- For Sauce: Garlic, Red Chilli Flakes, Red Chilli Powder, Light Soy Sauce, Rice Vinegar or Chinese Vinegar, Sesame Oil, Brown Sugar, Salt
- Toppings: Spring Onion Greens, Cilantro, Roasted Sesame Seeds
How To Make Salad
Chilli Oil For Salad
You can either use my homemade chilli oil recipe , prepare a big batch and store it in refrigerator. Or you can make from scratch in smaller quantity only for this cucumber salad recipe.
- Combine chilli flakes, garlic, and chilli powder in a heat-proof bowl.
- Heat sesame oil over medium heat in a small pan. Once the oil is hot, pour it over the chilli flakes and garlic. Mix nicely.
Prepare Cucumbers
- Wash cucumbers with water and salt. Wipe with a kitchen towel.
- Place them on a chopping board. Smack and smash the cucumbers using a big knife until the cucumbers start to split. Continue doing this along the length of the cucumber.
- Finally, slice the cucumber diagonally ( image 1 ). Transfer them to a bowl.
- Season them with salt ( image 2 ). Mix. Set aside 15 minutes to draw out the excess water and avoid watery salad.
Assemble Salad
- Discard all the excess liquid released by the cucumbers ( image 3 ).
- Add chilli oil, salt, sugar, soy sauce, and vinegar to the cucumbers. Mix nicely ( image 4 ).
- Add chopped spring onion greens, cilantro and roasted sesame seeds.
Serve smashed cucumber salad immediately!
Serving Suggestion
Smashed Cucumber Salad tastes delicious with stir fry noodles, Chilli Oil Noodles , or Chicken Pad Thai .
You can serve it with Asian main course dishes like fried rice , Thai Red Chicken Curry , or Kung Pao Chicken .
Trust me, it adds great flavour to your Asian meals or Indo-Chinese dishes .
More Salad Recipes
- Lentil Salad
- Pomelo Salad
- Chickpea Salad
- Crispy Noodle Salad
- Chicken Pasta Salad
- Healthy Cabbage Salad
- Roasted Pumpkin Salad
- Tropical Pineapple Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 250 gram english cucumber
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon red chilli flakes
- ▢ ⅛ Cup sesame oil
- ▢ 1 tablespoon light soy sauce
- ▢ 1 teaspoon brown sugar
- ▢ ½ Cup chopped spring onion greens
- ▢ 1 teaspoon roasted sesame seeds
Instructions
- Combine chilli flakes, garlic, and chilli powder in a heat-proof bowl.
- Heat sesame oil over medium heat in a small pan. Once the oil is hot, pour it over the chilli flakes and garlic. Mix nicely. Chilli Oil is ready. You can either store it or use it for salad.
- Wash cucumbers with water and salt. Wipe with a kitchen towel.
- Place them on a chopping board. Smack and smash the cucumbers using a big knife until the cucumbers start to split. Continue doing this along the length of the cucumber.
- Finally, slice the cucumber diagonally. Transfer them to a bowl.
- Season them with salt. Mix. Set aside 15 minutes to draw out the excess water and avoid watery salad.
- Discard all the excess liquid released by the cucumbers.
- Add chilli oil, salt, sugar, soy sauce, and vinegar to the cucumbers. Mix nicely
- Add chopped spring onion greens, cilantro and roasted sesame seeds.
- Serve smashed cucumber salad with the main course!
Recipe Notes:
- Use English, Japanese, or Persian Cucumbers for this salad recipe. I would not recommend using Indian cucumbers.
- You can use a butcher knife or a meat pounder to smash the cucumbers.
- If you have readymade or homemade chilli oil , then use it for the salad.
Nutrition
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