A bold and unique nut butter recipe for your Vitamix
If you’re looking for bold and flavorful, this nut butter is the answer.
It’s savory, but has a hint of sweetness and a kick of spiciness. One of those combinations where you can’t quite parse out why it tastes so delicious.
Nut butters are incredibly easy to make in your Vitamix and this one takes zero prep. Blend up the handful of ingredients and in less than 5 minutes you’ll be transported to the Bay of Bengal.
Make a batch of this panang peanut butter today. We dare you not to eat the whole thing. 🙂
Complexity has never been this easy
Recipes with complex flavor profiles always taste best. That’s why we spend so much money dining out. Restaurants know how to play with our taste buds. The meals they prepare are much more elaborate than the meals we would make ourselves at home.
But tapping into complexity is actually pretty easy. We took the classic Panang profile: curry, coconut, peanuts (mixed with sweet and spicy) and made a nut butter.
Why? Because we eat nut butters almost every day. And it’s fun to mix-it-up sometimes! Like we did with our Lemon Lavender Pistachio Butter, or our Monkey Butter (featuring cashews and banana chips).
This idea came from the fact that we end up eating quite a bit of Thai food. It’s an excellent choice when you are trying to live a plant-based lifestyle (or just eat less meat). Lenny almost always orders the Panang Curry. And it’s almost always too spicy for my taste. But man, does it smell delicious!
So I used the basic flavors to create something my palate could handle. I couldn’t just handle it, I loved it. It’s one of the most delicious recipes I have ever invented. I immediately texted my brother and sister in law because I knew they would want to make it in their Vitamix asap. (If I had all of your phone numbers, I would text you too!)
Go make a batch. You’ll be so impressed by how easy it was to create such a complex flavor.
Recipe
Panang Peanut Butter
A unique nut butter featuring curry, coconut, and peanuts.
Coconut Milk, Curry, Dates, Peanuts,Ingredients:
- peanuts (roasted, unsalted) - 2 cups
- coconut milk - 4 Tbsp.
- dates (pitted) - 3-4 whole
- curry powder - 1.5 tsp.
- crushed red pepper flakes - 1/4 tsp.
- salt - 1/4 tsp.
- OPTIONAL: coconut oil - 1 Tbsp.
Instructions:
BLEND
- Add all ingredients into Vitamix container
- Ramp from variable speed 1 to 10
- Blend on high for 2-3 minutes
- Use the tamper to push ingredients from corners into the blade
- When the machine makes a low chugging sound, the nut butter is done
SERVE
- Serve with veggies, naan bread, pretzels, etc
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Panang Peanut Butter
We made this recipe in our 32 oz wet container. If you’re using anything larger, you will want to double the recipe.
If you can find roasted/unsalted peanuts, those are best. If they are already salted, omit the added salt from the recipe.
Coconut milk is available in low fat or regular, either work for this recipe.
The crushed red pepper flakes are pretty subtle here, but in a good way! Try it according to the recipe first, then add more spice if you’re a spice-fiend.
You do not need the coconut oil, it just adds to the smoothness of the nut butter. If you’re watching calories, omit the oil.
Does one need to remove the skins from peanuts?
If you’re using a high-powered blender, like a Vitamix, you don’t need to remove the skin.
I have been trying my absolute best to try this, but to no avail! Peanut butter that I make at home with peanuts roasted at home, no problem! But this keeps giving me a mealy nut butter, no where near the shine your pictures show! Any suggestions would be greatly appreciated!!
Hmm… did you use the coconut oil? That might give it a smoother, shinier texture.
Also, we made this in the 32 oz. container, so double the recipe if you’re using the large container!
I did Sam. The first time I tried it and without the coconut oil, I dumped in all the ingredients in one go and it was a disaster and the motor kept overheating. The second time around, I only started with the coconut milk with just the peanuts. It already started giving a weird texture… So I started adding coconut oil on top of it… no go. Then added flaxseed oil out of desperation. It still wouldn’t blend smoothly, especially when the dates were added.
My next attempt wants to be “just start with the peanuts, then layer in everything else” but given that I didn’t get great results with only just the coconut milk on my second attempt, I’m not sure if it will be successful!
I have to say, the flavor is ABSOLUTELY amazing! But I’m hoping I can make it so its not a clumpy mess!
I’ll mess around with this recipe soon. It’s been awhile since we’ve made it, so can’t troubleshoot the non-smoothness. Will update you on our results. Thanks for the feedback, super helpful (really).
Curious if anyone has calculated the nutritional info of this recipe? Specifically the carbs.
We are really trying to keep very low carbs.. but this recipe sounds great
If you assume the recipe is 10 servings the nutritional info (not using the optional coconut oil) is the following:
Nutrition Facts
Servings: 10 (1oz servings)
Calories 188
Total Fat 15.9g 20%
Saturated Fat 3.3g 16%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 7.1g 3%
Dietary Fiber 2.9g 10%
Total Sugars 3g
Protein 7.8g