I am a firm believer that there's not much that doesn't taste even better with nut butter.
There's a lot of variety in the quality and taste of nut butters, however. Frankly, you just can't compare a jumbo jar of Jif to a Peanut Butter & Co. Dark Chocolate Dreams or an Artisana Walnut Butter.That's why I love discovering new (to me) nut butters. There's a nut butter for everyone (even those with nut allergies - think soy 'nut' butter) and for every mood and craving!
When you're craving 100% pure, raw, healthy nut butter, Almondie Almond Butter is a great option.It contains no additives, preservatives, or sweeteners and the almonds used are skinless (so acid-free) making them more easily digested and less likely to trigger headaches in those with sensitivities.
There's oil separation, as with most organic nut butters, but even post-stirring Almondie is a really drippy nut butter. As such, I think it's better to have with baked goods, or on ice cream or cereal, than as a bread spread.
Like other raw almond butters, the flavor is a lot milder than the roasted almond butters and I prefer that milder flavor. It will definitely make it a more accessible option for children and for those who are trying almond butter for the first time.
Also, Almondie's drippy consistency is handy for one thing - it's the only/first 100% pure, raw almond milk concentrate on the market. To turn your nut butter into a creamy almond milk (it really gets quite delicious) just blend 8oz of lukewarm water with 2 tsp. of Almondie almond butter.You can get creative and add flavorings of your own, like cocoa, vanilla, fruits/dried fruits, molasses, etc., and have a lot of fun with it! This was the first time I've made a non-dairy milk on my own and it was really easy and a much more cost-effective method.
The same company makes some other raw nut butters, including Brazil Nut Butter, Max Sesame Butter, Pecan Butter, and Pumpkin Seed Butter. I tried their Pistachio Butter and Walnut Butter.
The pistachio butter wasn't as drippy as the almond butter, so I preferred its consistency. It's a very intense pistachio flavor, so you don't need much and you can't really eat that much at once - but its add that perfect pizzazz to a baked sweet potato, especially with a nice sprinkling of dried cranberries or raisins on top.
I've had walnut butter before, but not pure. When I asked Artisana why their walnut butter is as much a cashew butter as it is a walnut butter, they said that you can't make a creamy nut butter with a knock 'em dead consistency and a good flavor using just walnuts.
Now don't get me wrong, I like Artisana a lot - but I'm going to have to disagree with them on that point.
This walnut butter is made of one ingredient and one ingredient only: 100% raw ground walnuts. While it is drippier than Artisana's walnut butter, and not quite as creamy in consistency, its flavor is more pure and, despite the (slight) texture difference, I prefer it.
As you can tell from the fact that it has been doing some major lurking in my WIAW posts lately, I'm kind of obsessed with this walnut butter. I definitely cried a little (jk - kind of) when the jar was finished.
Nuts are good and cashews are no different, so it's not that there's anything wrong with having a mixed nut butter. But for a pure walnut butter, for that pure walnut taste and maximal healthy walnut benefits (walnuts are speculated to be the best nut for heart health, they're loaded with antioxidants, and they're a great vegan source of Omega 3 fatty acids.
Have you ever made your own non-dairy milk?
Have you tried/heard of Almondie?
Do you prefer thick or drippy nut butters?
Don't forget to enter my Tookies Smores Cookie-in-a-Jar Gift giveaway!
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