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.
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Making peanut butter creamy isn't 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.
Things You'll Need
Macadamia nuts (optional)
- Place 2 to 3 cups of peanut butter into a food processor with the chopping blade. Don't overfill, though, because you want the peanut butter to be able to move around.
- Turn the food processor on.
- As it whirls, slowly add a spoonful of vegetable oil.
- Let it process for 1 or 2 minutes.
- Turn off the processor and scrape down the sides of the processor bowl.
- Check the consistency of the peanut butter. If it's still not creamy enough, start the processor again and add another spoonful of oil. Do this in very small spoonfuls of oil so you don't risk making the peanut butter too thin.
- Repeat the process with small batches of peanut butter until they've all attained the desired texture.
- 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.
Add macadamia nuts to your peanut butter instead of oil for a lighter flavor and creamier consistency.