vegan peanut butter recipes

How good is peanut butter!!! At YourVeganKitchen, we love using peanut butter in our recipes to add that savory note to sweet food. Plus, peanut butter is an excellent source of protein, so use it liberally if you’re trying to build muscle.

Here are some of our favorite vegan peanut butter recipes.

1. Vegan Peanut Butter Fudge

vegan peanut butter recipes

Have some friends coming over and want to make something for them? This is an awesome platter for everyone and is super easy and quick to make on short notice.


  • Soy Milk 1 ½ cups
  • Apple cider vinegar (ACV) (1 teaspoon)
  • Plain flour 2 cups
  • Caster Sugar 2 cups
  • Baking Powder 1 teaspoon
  • Salt 1 teaspoon
  • Canola oil ½ cup
  • Vegan Choc Chips (white) 1 cup
  • ⅓ cup vegan peanut butter


  1. Preheat oven to 180 degrees and spray your tray with oil. After, line with baking paper.
  2. In a bowl, mix the soymilk and ACV together.
  3. In another bowl, sift the flour and cocoa.
  4. Add the sugar, baking powder and salt to the flour/cocoa.
  5. Carefully pour your soy milk/oil mix in and stir together.
  6. After mixing well, add your choc chips to the mix.
  7. Put your peanut butter in a bowl and microwave it for a few seconds.
  8. Pour the mix into your baking tray, then put the peanut butter on top. Using a knife, you can make a few swirls, so the PB mixes in a little.
  9. Oven-bake for 1 hour. Take out and let sit before serving.


Note: If you have a short, deep baking tray your Brownies will be quite thick. If you have a wider baking dish, your brownies will be thinner, so adjust the cooking time.

2. Vegan Peanut Butter Icecream [No Cream, No Sugar]


  • 4 bananas (ripe, with spots on – the riper the banana, the sweeter the ice cream)
  • Vegan Peanut Butter (crunchy)


  1. Cut bananas into 2-inch pieces
  2. Put chopped banana pieces onto a plate and place into the freezer for 2-3 hours
  3. Take frozen banana pieces and pop them in your food processor*.
  4. Blend the bananas in your food processor until you have a rich, creamy consistency. Like a puree. Depending on your processor 3-4 minutes.
  5. Add two tablespoons of Vegan Peanut Butter.
  6. Continue to blend.
  7. Remove from processor and place in freezer for 3-4 hours.

*Note – you need a good quality blender for this recipe – if it’s not high enough quality, the mixture won’t blend or set properly.

3. Vegan Peanut Butter Smoothie [Chocolate]

by Cooking With Plants


  • Coconut Water 2 Cups
  • Maple Syrup 1 Tablespoon
  • Vanilla Extract 1 Teaspoon
  • Sea Salt ¼ Teaspoon
  • Bananas 2 Large (chopped and frozen)
  • Cocoa Powder 1 Tablespoon (heaped)
  • Vegan Peanut Butter (1-2 Tablespoons)
  • Avocado (large)


  1. In a blender, add all ingredients
  2. Blend to smoothie consistency.

4. Vegan Peanut Butter Cookies

by the edgy veg


  • Vegan Peanut Butter 1 Cup
  • Maple Syrup ½ Cup
  • Vanilla Extract ½ Teaspoon
  • Brown Rice Flour ⅓ Cup
  • Sea Salt Pinch
  • Vegan Chocolate Chips ⅓ Cup


  1. Preheat Oven to (180C/350F)
  2. In a bowl mix PB, vanilla extract and maple syrup.
  3. In another bowl, mix flour and salt well.
  4. Add contents of both bowls together. Then, add choc chips.
  5. Spoon 1 tablespoon of the mix out for each cookie. Space generously on the tray. Use a fork to flatten cookies.
  6. Bake for 10 minutes.

5. Vegan Peanut Butter Pancakes

by Dreamy Leaf

I think that these speak for themselves! Any excuse to have these will do, they are especially enjoyable on those lazy Sunday mornings when there is nothing to do but chill out.


  • Almond Milk 1 Cup
  • White Flour 1 Cup
  • Maple Syrup 2 Tablespoons
  • Vegan Peanut Butter 1 Tablespoon
  • Vanilla Extract 1 Teaspoon
  • Baking Powder 1 Teaspoon
  • Baking Soda ½ Teaspoon
  • Sea Salt Pinch
  • Coconut Oil for cooking


  1. In a large bowl, add and whisk all the dry ingredients together.
  2. In another bowl, mix all the wet ingredients together taking extra care to ensure that the peanut butter is mixed through thoroughly.
  3. Combine the contents of both bowls into one.
  4. Warm-up a non-stick frying pan to Low-Medium heat. Add coconut oil.
  5. Spoon out pancakes as large as you would like into the pan. Once in the pan, use your spatula to flatten each, so they are not too thick (1cm) and shape into a nice circle. Cook for 1-2 mins each side.

Enjoy with fruit – or even better – the Vegan Peanut Butter Ice Cream recipe above!

If you liked these recipes, check out our list of best vegan cookbooks to keep your kitchen game fresh! Please share this guide and recipes with your friends!

Anna Davis

Anna is the author of Your Vegan Kitchen, she enjoys drawing from her many years of experience in vegan cooking to prepare delicious and healthy meals for her family and friends.

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