Adventists and the Enduring Love of Peanut Butter
When my husband prepared for a school-building mission trip to South America, he was given a packing list that included the usual suspects—sturdy shoes, water bottle, Bible, insect repellent… and one enormous jar of peanut butter. Yes, peanut butter. Not exactly sacramental, but practically sacred among Seventh-day Adventists.
Why the enduring Adventist affection for this humble spread? Is it the nutty taste? The protein? The nostalgia of potluck sandwiches? Or is there something deeper going on?
Let’s dig in.
A Brief History of Peanut Butter
Peanut butter as we know it today was first patented in 1884 by a Canadian, Marcellus Gilmore Edson, who ground roasted peanuts into a paste. It was later developed into a smooth, spreadable food in the U.S. in the 1890s by Dr. John Harvey Kellogg—a name that should ring a big vegetarian bell.
Dr. Kellogg, at the time a devout Seventh-day Adventist and health reformer, promoted peanut butter as a meat substitute for patients at the Battle Creek Sanitarium. He believed plant-based nutrition was divinely ordained for health and clarity of mind.
So yes, peanut butter has Adventist roots. Deep, nutty ones.
Why Adventists Love It
For Adventists, peanut butter ticks all the right boxes:
High in protein
Affordable and shelf-stable
Satisfying and easy to use
Naturally meat-free, dairy-free, and egg-free (check your label, of course)
It’s a staple in church kitchens, school lunches, and mission backpacks alike.
The Homemade Peanut Butter Cookbook:
Delicious Recipes and Tips for Making Your Own Peanut Butter
Peanut Butter by the Numbers
Here’s what’s in 2 tablespoons (32g) of natural peanut butter:
Calories: ~190
Protein: 8g
Fat: 16g (mostly heart-healthy unsaturated fats)
Carbohydrates: 7g
Fiber: 2g
Vitamin E, Magnesium, and Niacin – notable contributors
It's an energy-dense, nutrient-rich food ideal for vegetarians—especially those trying to avoid ultra-processed meat analogs.
🥜 Peanut Butter Loaf (aka No-Meat Meatloaf)
A vintage vegetarian classic from Adventist kitchens
Ingredients:
1 cup (250 mL) peanut butter (smooth or chunky)
1½ cups (375 mL) whole wheat bread crumbs
1 small onion, finely chopped
½ cup (125 mL) grated carrot
½ cup (125 mL) milk or plant-based milk
2 eggs or flax substitute (2 tbsp flax + 6 tbsp water)
1 tsp (5 mL) soy sauce
Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C)
2. In a large bowl, mix all ingredients until well combined.
3. Press mixture into a greased loaf pan
4. Bake for 45–50 minutes until golden and firm.
5. Let rest before slicing.
Optional: Serve with tomato glaze or mushroom gravy.
Tips:
Pairs well with mashed potatoes, green veggies, and a sense of community.
You can download it here:
👉 Peanut Butter Loaf Recipe Card (PDF)
Is Peanut Butter Here to Stay?
Absolutely. Peanut butter is having a bit of a renaissance among health-conscious, plant-loving people—and Adventists were ahead of the curve. Whether it's being spooned into smoothies, spread on Ezekiel bread, or packed for a mission trip to the Andes, peanut butter continues to unite taste, convenience, and vegetarian values.
So next time you scoop that jar, know you're partaking in a legacy—equal parts protein and prophecy.
Have a favorite peanut butter recipe or memory from church life? Drop it in the comments!
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie SchoolPlease share the link, not the full recipe — thanks for supporting independent food writers!
Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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