This Trader Joe's peanut butter is exceptionally clean with just organic valencia peanuts - no oils, salt, or additives. Valencia peanuts are superior to regular peanuts with better flavor and lower aflatoxin risk. DIY gives you control over texture and freshness at likely significant savings.
Based on: Organic Creamy Peanut Butter No Salt Valencia
· Makes approximately 45 servings (1.4 kg finished product)
· Serving: 32g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Organic Creamy Peanut Butter No Salt Valencia from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Creamy Peanut Butter No Salt Valencia may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Valencia Peanuts, raw
1.5 kg (about 10 cups) · Terrasoul Superfoods Organic Raw Valencia Peanuts
The sole ingredient - valencia peanuts are naturally sweeter and creamier than regular peanuts, with lower aflatoxin contamination risk
Instructions
Step 1. If you prefer roasted flavor, spread 1.5 kg raw valencia peanuts on two large baking sheets in single layers. Roast at 350°F (175°C) for 8-12 minutes, stirring once halfway through. Peanuts should smell fragrant and turn light golden. Let cool completely before proceeding - hot peanuts will create steam and affect texture.
Step 2. Add cooled peanuts to a large food processor (at least 11-cup capacity) or high-speed blender like Vitamix. If using a smaller processor, work in 750g batches. Pulse 10-15 times to break down peanuts into coarse pieces, scraping sides as needed.
Step 3. Run processor continuously for 2-3 minutes until mixture becomes powdery, then starts clumping. Stop and scrape sides thoroughly. The peanuts will release natural oils gradually - this is essential for smooth texture.
Step 4. Continue processing for 3-5 more minutes until mixture becomes paste-like and starts forming a ball around the blade. Stop every minute to scrape sides and break up the ball - this prevents motor overheating and ensures even grinding.
Step 5. Process for final 2-4 minutes until completely smooth and creamy, with no gritty texture remaining. Total processing time is typically 8-12 minutes depending on your machine's power. The mixture should be glossy and spread easily.
Step 6. Taste and adjust if desired - valencia peanuts are naturally sweet, but you can add a pinch of sea salt if preferred. Transfer to clean glass mason jars, leaving ¼ inch headspace. Tap jars gently to remove air bubbles.
Step 7. Store in refrigerator for up to 6 months or at room temperature for 2-3 months. Natural separation is normal - simply stir before use. Use 32g (about 2 tablespoons) per serving, matching the original product portion size.
Storage
Store in glass mason jars in refrigerator for up to 6 months or at room temperature for 2-3 months. Natural oil separation is normal - stir before use. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$1.47
Cost per serving (store-bought)$2.50
Savings41%
Higher upfront cost but significant per-serving savings. Valencia peanuts cost more than regular peanuts but offer superior flavor and nutrition. Bulk buying reduces cost per pound.