YIELD: 3 CUPS
Peanuts are the star of the show below, but this method works well with other roasted nuts, which comes in handy with a peanut allergy. Try toasted or raw almonds, cashews, or sunflower seeds instead. Even though nut butters are widely available in pretty much every grocery store in the United States, I think homemade is much tastier, and it’s so much cheaper. And, it’s easy! So easy, in fact, that you may wonder why you hadn’t tried it sooner.
3 cups dry roasted peanuts, unsalted (or nuts or seeds of your choice)
1 teaspoon salt, or to taste
1 teaspoon vanilla extract
- Place the peanuts into a food processor and blend until very smooth, about 7 minutes, scraping down the sides of the bowl as needed.
- Add the salt and vanilla extract and mix well.
- Store in an airtight container for up to 3 months.
