Creamy peanut butter is a smooth and spreadable high-protein snack. Commercial manufacturers have access to industrial-strength machines to get that velvety texture, which can make homemade peanut butter seem grainy and dry in comparison. Making peanut butter creamy is not complicated or difficult, but you do have to be careful, because once you blend too much oil into peanut butter, it’s impossible to get it back out.
Place 2 to 3 cups of your peanut butter into a food processor with the chopping blade. Do not overfill the food processor, because you want the peanut butter to be able to move around freely.
Turn the food processor on. As it whirls, slowly add a spoonful of vegetable oil. Let it process for a minute or two, turn off the processor and scrape down the sides of the processor bowl.
Check the consistency of the peanut butter. If it is still not creamy enough, start the processor again and add another spoonful of oil. Do this in very small spoonfuls of oil so that you don’t risk making the peanut butter too thin.
Repeat the process with small batches of peanut butter until they have all attained the texture you desire.
Mix the smaller batches together in a large bowl and stir them with a wooden spoon. Store your peanut butter in a jar with a lid, in a cool place away from light.