When you buy PB at the store, do you buy the roasted or raw variety?  Raw PB is a whole different flavor than the roasted kind.

If you blend for too long the fatty acids are denatured, so I'd recommend blending it just enough to get the desired consistency, add about a tablespoon of oil and a small amount of salt, and then store it in the refrigerator.

I think raw almond butter tastes the best of the raw nut group.  I avoid raw seed butters altogether because they taste so bad.  I think that's because even if there are only a couple of bad seeds, it ruins the flavor of the entire batch.

I can't be of much specific help because I don't have a Vitamix and I don't eat PB.  Back when I was experimenting with raw food I made it a couple of times in a very small food processor (it might have actually been marketed as a food chopper).  I remember it didn't taste all that good, then, either.

On Making Raw Peanut Butter from Raw Peanuts
Article from the Adventures In Raw Food website (http://www.adventuresinrawfood.com)

I really wanted to experiment with making raw peanut butter from raw peanuts. So when they had raw peanuts in the bulk section at Whole Foods, I jumped on them.

Then I took a look at the recipe for raw peanut butter in my Vita Mix “Whole Food machine” “recipes and instructions” book that came with my Vita Mix.

The Vitamix recipe for raw peanut butter from raw peanuts calls for:

4 1/2 cups raw peanuts
3 Tablespoons canola or olive oil

I didn’t want to make that much, and I wanted to use Udo’s Oil. So I didn’t, and I did, respectively.

For my raw peanut butter from raw peanuts I used:

1 cup raw peanuts
1 tablespoon (plus more) Udo’s Oil

Put the oil in the bottom of your Vita Mix, and then put the peanuts on top. Process at “hi” until peanuts are all ground. You will need to stop every so often and push the peanut grindings from the sides into the center of the Vita Mix, to the blades.

When the peanuts are all ground, slowly add more oil until the peanut butter emulsifies and gets to the consistency you want.

When it’s done you can add salt to taste if you like.

Vita Mix warns that once the peanut butter is done, if you continue to process it for more than a minute, you may overheat the machine (then it will automatically shut off until it’s cooled down).

Now, I have to tell you that I didn’t really like the flavour of raw peanut butter. To me, it tasted to - well - raw. However you may like it.

BUT! I then took this peanut butter and made a fantastic spicy peanut sauce which I not only liked, but I adored.

Annie’s Raw Spicy Peanut Sauce

1/2 cup raw peanut butter
1-2 teaspoons Chinese hot chili oil with red pepper flakes
2-3 teaspoons Nama Shoyu or organic soy sauce
1 clove minced garlic
Udo’s Oil or organic peanut or canola oil as needed

In a food processor combine everything except the oil until well blended. Add the oil just until the sauce is of the consistency you like. Adjust shoyu and chili to taste.

This sauce is so fantastic, and if you let it sit a bit, it gets even better.

I serve it over summer squash noodles made from summer squash with my Benriner spiral slicer. In this case I use summer squash because it is a bit blander, and a bit sturdier, than zucchini and so works perfectly with the spicy peanut sauce.