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

FAQs

Why is blanched almond butter better? ›

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.

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.

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 a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

All in all, blanched almond butter is:

A lectin-free alternative to cashew & almond butter. Filling, subtly sweet, smooth, and creamy. Keto-friendly, Plant Paradox-friendly, Vegan, and Paleo.

It is rich in vitamins and minerals, specifically vitamin E, fiber and heart-healthy fats. As a result, it can boost your heart health and gut health and help with blood sugar management. However, be careful if you have a nut allergy or a history of kidney stones, as it is also high in oxalates.

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.

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.

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.

Cleaning and Disinfection in Dry Food Processing Facilities

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.

Is it bad to not 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.

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.

Almond butter is rich in Vitamin E which is known for its antioxidant and anti-inflammatory properties. It is most commonly known for its benefits for skin health and appearance. Vitamin E also helps support collagen production, this helps to keep our skin smooth and youthful.

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. Omega-3 fatty acids help prevent irregular heart rhythms.

Almond butter, generally lower in saturated fats, supports heart health. While cashew butter, although slightly higher in saturated fats, remains a healthy choice. Calorically, they are almost neck and neck, with almond butter containing around 190 calories per 2 tablespoons.

Blanched almond flour is lighter and is much better for creating pastries. Because the almonds are white in color (having had the skin removed), the ground up flour will not make a difference to the appearance of your dish. Blanched almond flour also carries the same nutritional benefits as unblanched almond flour.

Blanching almonds helps break down the cell walls and make the nutrients more bioavailable. This means that they're easier to absorb when they are in their natural state, as opposed to having been cooked or roasted. It's not just about what we eat; it's also about what we absorb!

The fine and smooth texture of blanched almond flour creates treats that are light and fluffy. Because of this, it's often the preferred flour type when making desserts like pastries. Additionally, because the almonds are lighter and more uniform, the flour will add a consistent appearance to your dish.

Blanched almonds are lectin-free – which can be whole, slivered, or sliced.