Organic Blanched Almond Butter Recipe ~ Takes Only 5 Minutes, Save ($$) Over 70%! (2024)

FAQs

Why is my homemade almond butter not creamy? ›

Roasting them for just 10 minutes before blending allows the natural oils within the almonds to release toward the skin, which really helps in the blending process. So if you don't want to roast them, you will need to add some oil, about 2 or so tablespoons to help it become creamy.

Tips: If you're making almond butter without oil (just roasting) and it seems dry and flaky and not turning into butter, there's likely two reasons: 1) the almonds needed to roast just a little bit longer (see temperature note above), 2) the brand of almonds.

The benefit of consuming blanched almond butter is that it contains no phytic acid and may be easier to digest.

Other than oil going rancid, look for the usual signs of spoilage such as black or brown spots on the surface or the insides of the jar, any signs of mold, funny smell, or bad taste. If either is present, discard the vegan butter.”

For example, if you're making peanut butter, you'd use peanut oil — and walnut oil for walnut butter. However, if you don't have the corresponding oil, just use one that's neutral and flavorless like peanut, canola, vegetable, or grapeseed.

Stir in some neutral oil

If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil. Just put in a few drops of a neutral oil (like canola or peanut) and stir to get it all incorporated.

The main reason it's so frustrating to stir separated nut butter is because the jar is too damn small, and that's especially true if you have a lot of oil at the top and extra dry nut butter at the bottom.

You can eat this substance regularly if you want to – but it's important to make sure that you're only consuming it in moderation. There are a lot of calories in almond butter, and you could end up facing issues with your weight if you eat too much at once.

So while the guidance tells us to refrigerate natural nut butters to prevent them from going rancid, keep in mind what Sanchez said ― rancid oil will taste bad, but it won't make you sick. So if you're aiming for a smoother, more spreadable texture, you can keep your natural nut butter in a cool, dry pantry.

Almond products that are lectin-free (because skins have been removed): White almond butter is lectin-free (made with blanched almonds) – the color of the butter is white, compared to butter made with whole almonds, which is brown.

Do blanched almonds have oxalates? ›

Blanching, autoclaving and roasting on the other hand reduced oxalate content by 13.3-33.3%, 46.7-86.7% and 86.7-93.3% respectively. The higher loss of oxalate in blanched, autoclaved and roasted almond kernels could be explained by the fact that oxalate is thermo labile in nature.

A pinch of salt is a must for any nut butter IMHO. To give it a little sweetness, try honey or maple syrup (or for a more subtle approach, just a touch of vanilla extract). Everyone's taste will vary, but for 2 cups nuts, start out with 1 tsp. sweetener.

Salmonella outbreaks have been linked to sesame seeds, raw almonds, peanut butter, pistachios, and pecans among others. Other bacterial foodborne pathogens associated with nuts are Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter, Escherichia coli O157:H7, L.

Peanut butter has higher saturated fats, which should be taken in moderation. Almond butter, on the contrary, has more monounsaturated fats that are thought to be heart-healthy and can contribute to lowering harmful cholesterol levels. These fats are high in energy and help in the digestion of fat-soluble vitamins.

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.

Stir 1-2 drops of peanut or canola oil into dry almond butter to revive it. Carefully pour just a drop or 2 of the oil into the almond butter. Use a butter knife to stir it in thoroughly. Peanut oil and canola oil are both neutral oils that can make it more creamy and spreadable without changing the flavor.

Since nut butters are rich in natural oils, adding a water-based liquid will cause your nice, smooth nut butter to “seize” as the oils cluster together apart from the water, making the consistency clumpy and difficult to spread.

Almonds contain natural oils that will separate when the almonds are ground. There are actually quite a bit of advantages to runny almond butter, (think drippy Insta-worthy AB photos) so even if you get a jar that's more runny than the others, there are some easy fixes. Is your Almond Butter organic? Nope!

"This almond butter can sometimes be grainy due to natural crystallisation. To remove the graininess, melt the butter completely in a water bath, then cool rapidly." Sometimes be grainy? This jar was through and through 'sometimes'.