Easy Creamy Peanut Butter Syrup with Cottage Cheese

This easy Creamy Peanut Butter Syrup with Cottage Cheese is the perfect topping for your pancakes, ice cream, and french toast. This homemade syrup is made without corn syrup and with added protein from cottage cheese, which is blended smooth to remove the curdled texture for delicious creaminess. And it only takes a few minutes to whip up.

Jar of peanut butter syrup.

This easy Creamy Peanut Butter Syrup with Cottage Cheese is your go-to topping for sweet treats, bringing together rich peanut butter flavor with a smooth, creamy texture. Made with simple ingredients and no corn syrup, it’s a perfect way to elevate your favorite dishes like ice cream, French toast, or peanut butter and banana pancakes. The cottage cheese blends seamlessly, adding a subtle creaminess and an extra boost that makes this syrup stand out.

Whether drizzled over a sundae, paired with chocolate chips, or with my peanut butter and banana pancakes, this versatile peanut butter syrup will become a staple in your kitchen. It’s a recipe I turn to time and time again for adding just the right touch of sweetness to breakfast or dessert. With its easy prep and authentic peanut butter taste, you’ll love how this simple homemade syrup fits into your everyday cooking.

YouTube video

Why You’ll Love This Easy Peanut Butter Sauce Recipe

  • Simple ingredients: Made with cottage cheese, peanut butter, and no corn syrup for an easy, homemade syrup.
  • Versatile topping: Perfect for drizzling over ice cream, French toast, pancakes, or desserts.
  • Smooth and creamy: Blending the cottage cheese creates a silky texture without curdles.
  • Rich peanut butter flavor: Brings out that authentic, delicious peanut butter taste in every bite.
Jar of peanut butter syrup.

Ingredients & Substitutions

Here is everything you need to make an easy peanut butter sauce:

Cottage Cheese: You can use any variety, including low-fat cottage cheese. My favorite is full-fat cottage cheese for the most creaminess. You can also replace it with Greek yogurt, but it will taste more tart.

Peanut Butter: I like to use unsweetened natural peanut butter. I recommend using creamy peanut butter for a smooth sauce. But you can crunchy peanut butter if you want more texture. You can substitute with almond butter, cashew butter, or sunflower seed butter. You can also replace it with powdered peanut butter like PB Fit. You’ll need to add a tablespoon of milk with it. 

Maple Syrup: Substitute with honey, agave nectar, or date syrup.

Vanilla Extract: Swap with almond extract or maple extract, using half the amount.

Milk: You can use any milk you like, including whole milk. My favorite is unsweetened vanilla almond milk.

Salt: Substitute with sea salt or kosher salt in the same amount.

Stack of peanut butter banana pancakes on a plate.

How to Make My Peanut Butter Syrup Recipe

Here are easy, detailed, step-by-step instructions for making my easy oat pancakes. The instructions are also repeated in the recipe card at the bottom of this blog post.

Prepare the Peanut Butter Sauce

In a blender or food processor, combine the cottage cheese, maple syrup, peanut butter, milk, vanilla extract, and a pinch of salt.

Blend until smooth and creamy. If the sauce is too thick, add a bit more milk, one tablespoon at a time, until the desired consistency is reached.

Adding peanut butter sauce ingredients to a chopper cup.
Peanut butter sauce mixed in a chopper cup.

Expert Recipe Tips

Peanut Butter Sauce: If you prefer a thinner sauce, add more milk, one tablespoon at a time, until you reach your desired consistency. For a thicker sauce, use less milk. If you use PB Fit powder, add a tablespoon of milk to it.

Delicious Serving Suggestions

Refrigeration: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using.

Freezer: Freeze sauce in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and stir well before using.

Reheating: If sauce thickens, reheat gently in the microwave in short bursts, stirring in between, and add a splash of milk if needed to thin it out.

Can I make the peanut butter sauce ahead of time?
Yes, you can make the peanut butter sauce ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Stir well before using, and reheat if needed.

Can I use a different type of cheese instead of cottage cheese?
Yes, you can substitute cottage cheese with Greek yogurt for a tangier flavor. Alternatively, ricotta cheese can also be used for a different texture and taste.

What type of peanut butter is best for this recipe?
Natural, unsweetened creamy peanut butter is recommended for a smooth sauce. If you prefer more texture, you can use crunchy peanut butter. Other nut butters like almond, cashew, or sunflower seed butter can also be used.

Can I make this sauce without a blender or food processor?
While a blender or food processor yields the smoothest results, you can mix the ingredients by hand. Ensure the peanut butter is well-incorporated and the cottage cheese is thoroughly mashed for a smoother consistency.

How do I adjust the thickness of the sauce?
To thin the sauce, add milk one tablespoon at a time until you reach the desired consistency. To thicken it, use less milk or allow the sauce to sit in the refrigerator, as it will naturally thicken as it cools.

Is there a way to make this sauce lower in calories?
You can make a lower-calorie version by using low-fat cottage cheese, powdered peanut butter like PB Fit, and a lower-calorie milk option such as unsweetened almond milk.

Can I use a sweetener other than maple syrup?
Yes, you can substitute maple syrup with honey, agave nectar, or date syrup. Each will give a slightly different flavor to the sauce.

Is this sauce suitable for a vegan diet?
To make the sauce vegan, use a dairy-free cottage cheese alternative, a plant-based milk, and ensure that the peanut butter and maple syrup are vegan-friendly.

Jar of peanut butter syrup.

Easy Creamy Peanut Butter Syrup with Cottage Cheese

Gluten-Free diet-friendly recipe
This easy Creamy Peanut Butter Syrup with Cottage Cheese is the perfect topping for your pancakes, ice cream, and french toast. This homemade syrup is made without corn syrup and with added protein from cottage cheese, which is blended smooth to remove the curdled texture for delicious creaminess. And it only takes a few minutes to whip up.
5 from 3 votes
Servings 6
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 1/2 cup cottage cheese
  • 1/3 cup maple syrup
  • 1/4 cup peanut butter
  • 2 tablespoons milk (almond is my fave)
  • 1/2 teaspoon vanilla extract
  • pinch salt

Instructions
 

  • In a blender or food processor, combine the cottage cheese, maple syrup, peanut butter, milk, vanilla extract, and a pinch of salt.
    Blend until smooth and creamy. If the sauce is too thick, add a bit more milk, one tablespoon at a time, until the desired consistency is reached.

Video

YouTube video

Notes

Peanut Butter Sauce: If you prefer a thinner sauce, add more milk, one tablespoon at a time, until you reach your desired consistency. For a thicker sauce, use less milk. If you use PB Fit powder, add a tablespoon of milk to it.

Nutrition

Calories: 131kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 65mgPotassium: 119mgFiber: 1gSugar: 12gVitamin A: 25IUCalcium: 45mgIron: 0.2mg
Keyword cottage cheese, peanut butter, peanut butter sauce
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. I’m excited to share this simple, but yummy peanut butter syrup with you! We love it in our house 🙂

5 from 3 votes

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