Soy-Peanut Butter Recipe -

Soy-Peanut Butter

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"You don't need to wonder what's in the peanut butter when you make your own. This recipe, sent to me by a pair of USA WEEKEND readers, is great-tasting and health-promoting. Soybeans and peanuts help control blood sugar and contain antioxidants, as do olive oil and honey."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  1. Place all ingredients in a food processor with the knife blade; process 3 to 4 minutes. Add more oil for a smoother spread, less for a crunchier spread.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Nov 17, 2005

This recipe is a nice alternative even to alternative peanut butter. As an alternative to sugary peanut butter, I've been getting just plain peanut butter from a grinder in the natural foods section of our grocery store. This recipe is more palatable and doesn't dry out like the peanut-only butter. This definitely gets two thumbs up from me and my kids!

Feb 02, 2005

Excellent recipe - tastes better and is healthier than brand names. My husband and I love it!


7 Ratings

Apr 09, 2005

This is the best tasting peanut butter I have ever eaten and SO easy to make!

Jan 23, 2007

I make this often. I halve the recipe and whirl it in my food processor. Very good.

Sep 27, 2010

Let me start by saying, I NEVER eat peanut butter unless it's wrapped in chocolate. I decided to make this recipe to use up roasted soy nuts that I had been given as a gift. I halved the recipe and let my six year old make the peanut butter. It tastes great as is, but I would prefer a creamier spread. Next time I will use more honey and oil and process a bit longer.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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