What Are the Different Types of Almond Butter?

Almond butter is a popular choice for a healthy snack or addition to recipes. There are many different types of almond butter to choose from, and it can be hard to decide which one you like the best.

Except for the blanched type of almond butter, they all contain flecks of ground almond skin. Beyond this appearance, they vary in color, taste, and texture. In this article, you’ll learn what the different types of almond butter are and what sets them apart from each other.

Roasted Almond Butter

Roasted almond butter is made from roasted almonds that are ground into a buttery consistency. It has a rich, nutty flavor and a smooth texture.

Cooking almonds with dry heat gives this spread a tan to a dark brown hue. Likewise, the roasting process deepens its flavor and aroma.

Roasted almonds have a nutritional advantage over raw ones. They’re more digestible, increasing their nutrient availability.

However, roasting almonds shortens their shelf-life. That’s because heat can change the structure of their polyunsaturated fats. For this reason, roasted almond butter can spoil faster than the raw type. 

Still, you can prolong oil freshness by refrigerating roasted almond butter.

Raw Almond Butter

Raw almond butter is made from whole, raw almonds that have been ground into a creamy paste. The almonds are not roasted or cooked before grinding, which preserves their natural flavor and nutrients. It has a slightly sweeter taste than roasted varieties, and is also creamier and more spreadable.

Generally, raw almond butter is light tan, while its flavor is slightly sweet. The mouthfeel is thicker than the roasted kind.

As I mentioned, this product comes from raw almonds. However, did you know that raw almonds are a rare US commodity?

Almond Pasteurization Law

Practically all our almonds come from California. By law, if growers wish to sell them here, the almonds must be pasteurized. This regulation dates back to 2007, created to protect consumers from food poisoning. 

The US Food and Drug Administration maintains that all pasteurization methods are safe. Furthermore, modern technology allows the preservation of almond texture, taste, and nutrition.

Raw butter can be costly

There are a few exceptions to the pasteurization ruling. US almond butter producers can use raw nuts that are either organic, imported, or bought directly from small almond farms.

Therefore, obtaining raw almonds is costly. For this reason, raw almond butter is more expensive than the roasted kind. Furthermore, roasted almonds pose no threat of Salmonella. That’s because cooking the nuts kills any bacteria they might have.

Organic Almond Butter

The almonds in this type of butter have been grown without the use of pesticides, fungicides, weed killers, fertilizers, or other harmful chemicals. The almonds are then roasted and ground into a smooth, creamy paste.

Organic almond butter has a rich, nutty flavor and a thick, creamy texture. It is an excellent source of healthy fats and protein. Generally, organic nuts are higher in certain nutrients.

Organic almond butter is generally more expensive than all the other ones. For many people, it is worth the extra cost.

Blanched Almond Butter

This variety is made from almonds that have been blanched or skinned. It’s the creamiest of the bunch; its texture is thin, resembling cake batter. The color is off-white, and the taste is mildly nutty.

If you have a sensitive stomach, consider this type of spread. Blanching nuts removes their skins, along with the phytic acid they contain. Phytic acid can interfere with mineral absorption. So, compared to regular almonds, blanched nuts can be easier to digest and assimilate.

On the other hand, blanching almonds sacrifices some nutrition. Since the nuts are skinless, you lose the vitamins, fiber, and antioxidants present in almond skin.

No-Stir

As the name implies, this type of almond butter doesn’t need stirring. It’s because it contains added oil, which prevents separation. Those stabilizers keep the oil and solids uniformly mixed.

There’s a velvety feel to it, and the flavor is mildly sweet with a nutty aftertaste. This product may be for you if you don’t enjoy stirring your almond butter before using it.

Generally, we suggest avoiding “No-Stir” brands with palm oil, palm kernel oil, or coconut oil. Also, remember that the stabilizers that keep the oil and solids uniformly mixed have saturated fat, the artery-clogging type.

Stir

Since this kind has no added stabilizers, the almond oil rests above the solids. The flavor is more robust and less sweet than “No-Stir” almond butter. The texture is dense, with a gritty mouthfeel.

The main disadvantage is that mixing the floating oil with the solids sitting below can be tricky. Still, don’t drain off the oil. Otherwise, the almond butter will be a dense mass, difficult to spread.

To streamline stirring, use a butter knife rather than a spoon. With one hand, firmly grasp the almond butter jar. With the other hand, insert the blade to where you feel resistance. Then, slowly circle the knife through the solid portion, gradually mixing it with the oil. This way, you’ll avoid spillage. 

Pure Almond Butter

In this type, ground almonds are the sole ingredient. No sweeteners, oils, or stabilizers are added. The result is a thick, dense paste with a rich, nutty flavor and sometimes a slightly bitter aftertaste.

A Word About Almond Butter Texture

You must be thinking that I forgot to include smooth and crunchy almond butter in the list above. Well, I didn’t. Those are not what we call varieties of almond butter. These are not methods that can alter the ingredients or even flavor. Smooth and crunchy are just texture; they simply refer to the intensity of the ground process.

One specific variety can have both textures. For example, when it comes to raw almond butter, you can find both smooth and crunchy options. The same happens with organic, roasted, etc.

And, since we’re talking about texture, let’s discuss the differences between both consistencies.

Smooth Vs. Crunchy almond butter

Most people have a favorite texture of almond butter. Some prefer the smooth, creamy texture that has been ground to a fine paste. Others like the crunchy variety, which still has some bits of almond skin and nut meat in it.

So, how do these two varieties differ from one another? While both varieties offer a delicious taste and the benefits of almonds, the texture is the only thing that sets them apart. In other words, the amount of grinding that the almonds undergo is what determines whether the final product will be smooth or crunchy. Even though this difference doesn’t sound like a big one, it can actually be a game-changer. The feeling while eating them is entirely different. For example, some people love the velvety sensation of some smooth butters, but not the crunchy ones. One could even argue that the flavor is also altered depending on its consistency.

Depending on the texture, you can use almond butter for different recipes and purposes. For example, smooth butter is often used as a spread on toast or as an ingredient in baking recipes, while crunchy butter is more commonly used as a topping for oatmeal or yogurt. In the end, it’s up to you which consistency of almond butter you want to use.

Conclusion

Now that you know the types of almond butter available and what makes them different, it will be easier to identify your own taste with one of them; or more.

Our tips should be a great help next time you head over to your supermarket or local farmers market. Just remember, the best almond butter is the one that your taste buds like the most. So, don’t hesitate to try different types until you find your favorite.

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