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.

The benefit of consuming blanched almond butter is that it contains no phytic acid and may be easier to digest. The downside is that you will be missing out on the beneficial polyphenols, but of course, you may get these from other sources. It's one of those give and take situations.

When almond butter has gone bad, there are several signs to look out for. Check for any unusual or off-putting odors. If the almond butter smells rancid or has a sour or fermented aroma, it is likely spoiled. A change in taste, such as a bitter or unpleasant flavor, can also be a sign of spoilage.

Homemade almond butter is more affordable, too.

Just compare the price of one pound of raw almonds to the price of your favorite almond butter. The cost savings depend largely on the almond butter. I've bought jars of almond butter at Trader Joe's for seven dollars, so there's not much savings opportunity there.

Almond butter can be stored in the fridge for up to 2 weeks and may last even longer as long as you don't introduce any moisture to the jar. Nut butter will thicken when chilled, so that can make it slightly harder to spread on toast, but it will thin out when you bring it to room temperature again.

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.

Blanched Raw Almonds: Blanched almonds have had their skin removed. They are often preferred for their mild, slightly sweeter taste and smoother texture. The removal of the skin can make them easier to digest for some individuals.

Blanching can affect nutritional value, too. According to one study, blanching helped reduce the phytic acid found in almond skin, an antinutrient that can affect digestion and prevent your body from absorbing helpful minerals like calcium and potassium.

Almond butter is high in monounsaturated fats. Monounsaturated fats help to lower LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol. Many other nutrients in almond butter also help improve your heart health and lower your risk for heart disease.

However, research has shown that while pathogenic foodborne microorganisms are unable to grow in these nut butters, they are able to persist in these foods at both refrigerated and ambient conditions for a long period of time.

Why didn't I refrigerate almond butter after opening? ›

As Janet Rausa Fuller explains in Epicurious, open jars of nut butters only last two to three months when stored on the pantry shelf. The easiest way to prevent your almond butter from going bad and extend its shelf-life—by as much as twice as long—is to pop it in the fridge.

Nuts and nut butter can go bad due to the fats—they should be stored in a cool area like a refrigerator/freezer or cool storage area. Spoiled almonds or almond butter tastes off or rancid. You'll know. Natural nut butters spoil over time, but spoil faster in warmer storage.

Almond trees must grow to full maturity before they flower and bear nuts. They are also a crop which will grow only in certain places in the world (for Once Again, in California or Italy), and crops in these places are producing less flowers, thus less nuts. Demand is high, which makes the price rise.

Almond butter stands out because it has the best ratio of unsaturated fats to saturated fats of all of the nut butters, and is also a great source of vitamin E. Organic almond butter is best, since organic products are less likely to contain potentially harmful contaminants.

Although almond butter holds more vitamin E and magnesium, peanut butter contains slightly more protein and a little less overall fat.

Store the jar upside down

This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil to continually redistribute and keep the nut butter hydrated and smooth throughout.

If your homemade peanut butter is not creamy, it is likely due to not blending the peanuts long enough. Try blending for a few more minutes or adding a small amount of oil to help make it creamier.

Almonds, of course! Added authentic Blue Diamond almond oil blended with the Almondmilk you already know and love creates the extra creamy texture reminiscent of whole dairy milk. So basically, our answer to make our new Almondmilk was the use of more of our almonds because the Best Almonds Make the Best Almondmilk^®.

Once the almond butter is smooth and you've added enough salt to suit your tastes, it's time to chill. The almond butter will be really warm and runny from the heat generated by the blender, so chilling helps it thicken, as well as prolongs its shelf life.