Almond butter: 10 ways to use it, from toast to the oven

Almond butter isn't just for spreading. At home we use it at breakfast, in dressings, in sauces and in the oven – and it usually comes out of the jar on a spoon. Here are 10 simple ideas so the jar doesn't sit half-finished in the cupboard.

Before you open the jar: what's worth knowing

Our smooth almond butter has just one ingredient: roasted almonds. No added sugars, no lecithin, no refined oils. The almonds are dry-roasted and slowly ground until they release their own oil and turn into butter. So if you see a layer of oil on top, don't worry: it's the almonds' own oil.

• Stir well before using, especially the first time. A long spoon and a bit of patience will sort it.
• Keep it out of the fridge: store it at room temperature, somewhere cool and dry, away from sunlight and heat.
• Close the jar tightly after each use so moisture doesn't change its texture or flavour.

A quick look at the label, in case you're wondering: per 100 g it has 19.1 g of protein and 8.4 g of fibre, so it's a source of protein and high in fibre. And no added sugars. With that, let's head to the kitchen.

At breakfast: the classics (done properly)

1. Toast with apple and cinnamon. A thin layer of almond butter, apple slices and a pinch of cinnamon. If the bread is freshly toasted, the butter softens and practically spreads itself. It's our Monday toast.
2. Stirred into freshly made porridge. Add a spoonful just as you turn off the heat and stir: it melts in, making the porridge creamier with a lovely roasted flavour. Even better with fruit on top.
3. In overnight oats. Mix the almond butter with the plant drink before adding the oats, so it spreads evenly with no lumps. The next morning, all you have to do is take the jar out of the fridge.
4. In a smoothie. Banana, oat drink and a spoonful of almond butter. It gives the smoothie body and a nutty depth that works really well with cocoa or red berries.

Beyond breakfast: almond butter goes savoury too

This is where a lot of people are surprised. Because it has no sugar, our almond butter works just as well in savoury dishes. Think of it like tahini: a creamy base that only needs a little acid and salt.

5. Creamy dressing for salads and roasted veg. Two spoonfuls of almond butter, the juice of half a lemon, a splash of warm water, salt and, if you like, a little grated garlic. Whisk with a fork until it's like a light sauce. Brilliant over roasted broccoli, squash or cauliflower.
6. Sauce for stir-fries and noodles. Mix almond butter with soy sauce, a little ginger, lime and hot water until it's the texture you want. It's an almond take on classic peanut sauce, perfect for a vegetable stir-fry or cold noodles.
7. To thicken vegetable soups. A spoonful at the end, off the heat, gives body to a pumpkin or carrot soup without any cream. Taste and adjust: a little goes a long way.

In the oven: almond butter and almond flour, a great pair

If you like baking, almond butter is a real all-rounder. And if you pair it with our organic almond flour, made only from peeled and ground organic almonds from Spain, the almond flavour really comes through.

8. Three-ingredient biscuits. A base of almond butter, almond flour and an egg (plus a sweetener of your choice, if you like). Roll into balls, flatten with a fork and bake until the edges turn golden. They stay soft inside, so let them cool before moving them.
9. Moister banana bread. Swap some of the butter or oil in your recipe for almond butter. With very ripe bananas and a handful of almond flour in the batter, it turns out moist and keeps well for the week's breakfasts.

For snacking: the easiest idea of all

10. For dipping and finishing. Apple or pear slices dipped in almond butter, a spoonful on yoghurt or a drizzle over pancakes. For extra texture, add some chopped raw organic almonds: they're from Spain, unroasted and unsalted, and the contrast between creamy and crunchy always works.

One more tip: if the almond butter is too thick to drizzle, warm it for a few seconds in a bain-marie or mix it with a teaspoon of warm water. And if you fancy a change, our nut butter collection has other options. For example, in this guide we share how we use cashew butter in sweet and savoury recipes.

Frequently asked questions

Does almond butter need to be kept in the fridge?

No. Store it at room temperature, somewhere cool and dry, away from direct light and heat. The key thing is to close the jar tightly after use. For the best flavour and texture, we recommend enjoying it within the weeks after opening.

Why is there oil on the surface?

Because it's almond butter and nothing else: there are no emulsifiers or added oils to keep it uniform. That oil comes from the almonds themselves. Stir before using and it'll be smooth again.

What's the difference between almond butter and almond flour?

The butter is made from roasted almonds ground until creamy. The flour is made from peeled organic almonds ground into a fine powder. The butter brings creaminess and a roasted flavour; the flour adds structure and moistness to batters. In baking, they make a great team.

Which size should I choose?

Our almond butter comes in 350 g, ideal for home, and in a 2 kg format if you use it every day or cook with it a lot.

To finish

If almond butter has only ever gone on your toast, try one of the savoury ideas or a batch of biscuits this week. That's the beauty of a single-ingredient product: it fits into almost any dish. Tell us which one is your favourite.