Today I’m sharing three surprising recipes with almond butter so read on if you have an unloved jar waiting for you in your pantry!
My favorite month of the year is March. Not because my birthday falls into this month,(hint hint) but because it’s National Peanut Month. It is also national Noodle month, Frozen Food month, Celery month, and Caffeine Awareness month. I don’t know who actually proclaimed these food holidays or if they are even worth celebrating, but if it’s an excuse to talk about food then you know I’m all about it.
Anyway, so the thing is, I don’t really like peanut butter. I can appreciate a good Uncrustable or some vegan pad Thai, but straight peanut butter just ain’t my thing. I didn’t get all the hype about nut butters until almond butter hit the shelves at my nearest Trader Joe’s. I got a jar and have never gone a week without almond butter since. I am OBSESSED and my obsession is so evident that I have received jars of this stuff multiple times as gifts.
What’s So Great about Almond Butter?
Think peanut butter but less overpowering. With almond butter you get the richness of a nut butter with a calm almond flavor and buttery richness. But it has to be from the jar. You can find cheaper almond butter from the grinders at some health food stores but my favorite is from the jar. When you grind them from the grinders it remains gritty and usually needs more blending.
Heed my warning! I’ve tried to make my own almond butter to save money on this miracle butter, but this is ill-advised. I’ve had two blender brakes from trying to do this. But hey it may as well be user error. If you want to take the plunge. I suggest using a very high speed blender or don’t even waste your time. Also, give your blender some breaks. Don’t just go all in and blend dry almonds for 8 minutes.
To spread my love and hopefully infect others with an addiction to almond butter, I’m sharing some fun ways to enjoy it you might not have heard of. This superfood spread can be enjoyed alone, in oatmeal, on parfaits, smoothie bowls, stir fries, on toast, in salads, and even as a pasta sauce. I’ll show you how I incorporate it at breakfast, lunch, and dinner so you can be buttering all day erry day.
Want more almond butter uses? Fun fact, I post some of my vegan food porn on my Instagram account if you need some inspiration.
I’ll have links to printable recipes, but most of them are to your own personal tastes. So feel free to make your own substitutions if you need.
AB&J Yogurt Parfait
This combo is my take on a pb&j parfait. Didn’t mean to rhyme, but this is my go-to when I have a long morning and need lots of energy. I like layering all the ingredients into a bowl so each spoonful has a different mouthfeel. You can use any granola and jam you’d like. It won’t infect the recipe if you use your favorites, but the mainstays here are yogurt, jelly, bananas, almond butter, granola and cacao nibs. You can use any nondairy yogurt you’d like, because obviously if you use a dairy yogurt it simply won’t work.
*Serves 1 big girl bowl, or I guess you could make two small bowls
- 5.3 oz plain soy Greek yogurt, or Greek yogurt of choice
- 1 T jam
- 1/2 banana, sliced in an aesthetically pleasing way
- 1 T almond butter
- 1/3 c your favorite granola
- pinch of cacao nibs
Mix together your yogurt and jam in your serving bowl. Layer on the banana, almond butter and granola. Sprinkle over some cacao nibs and you’re done! Snap a pic for Instagram and show the world your breakfast bowl, and don’t forget to tag @thecuttingedgeveg.
Oil Free Pesto Spread
Pesto is one of the best things to come from Italian cuisine. You can do almost anything with pesto. You can plop it into some salad, stir with some noodles, or spread it into a sandwich. The addition of almonds here is almost a no brainer. We already know pesto is good with nuts. Almonds, cashews, pecans, there all good. But by adding almond butter you can skip adding any oil in the recipe. Unless you really like the rich oil taste. Do you!
*makes 1 c spread
- 1/4 c almond butter
- 1/4 c pine nuts
- 1 1/2 c packed fresh basil
- 1/2 c flat leaf parsley
- 2 T nutritional yeast
- 1 T lemon
- 1 clove garlic minced
- 1/4 t salt
- 1/4 t red pepper flakes (optional)
- 1/4 c water
- fresh cracked pepper
- serving: 2 slices of hearty wheat and black sesame seeds
Oil Free Balsamic Vinegar Salad
To take advantage of March’s seasonal produce, I mixed up an almond butter vinaigrette to compliment these flavors. I tossed together a salad of spinach, arugula, roasted sweet potato, red onion, vegan bacon bits, and avocado. The nuttiness compliments the sweet and savory of the ingredients for this fresh and filling salad to celebrate the beginning of spring. Better yet, its also oil-free! Don’t worry, I’m not about to go all fat-free HCLF on you. Just letting some other ingredients shine.
- makes enough for about 4
- 2 tablespoons balsamic vinegar
- 1/4 c creamy almond butter
- 1 1/2 t minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 3-4 T water
- salt and pepper to taste
- 1/2 t each of rosemary and thyme
- favorite herbs, rosemary, thyme
- salt and pepper to taste
- spinach arugula mix
- massaged kale
- fresh strawberries, stemmed and quartered
- 1/4 red onion, thinly sliced
- 1 avocado, sliced or chunked
- 1/4 c crumbled vegan bacon, I love this recipe!
In a food processor combine the vinegar and almond butter. Blend until creamy. Add in the remaining dressing ingredients and make sure it tastes to your liking. Add water until thinned down enough to drizzle. I like to drizzle my dressing over the greens in my salad. BUT only if I am eating it right away. I would save the dressing and drizzle it right before you enjoy. So Enjoy!
Check out my other recipes compilations: