I remember a time when there was no such thing as “nut butter.” There was peanut butter, smooth or crunchy, and it was not very natural at all. It was full of sugar and hydrogenated oil and no one knew any different. As “health foods” gained popularity, companies began producing natural peanut butter made simply from peanuts and maybe a little salt. A far better option than the hydrogenated fare! As time passed, peanut allergies grew more common and the health benefits of nuts became better known. Nuts and seeds — especially almonds —became the new “peanut butter.” It’s quite common these days to see almond butter stocked in even the most remote of conventional grocery stores, making it easy to pass on the peanut butter.

Almond butter is a thick, rich, delicious alternative that stands perfectly well on its own. You can buy it roasted, salted, crunchy, smooth, salt-free, raw and sprouted. What a variety! It can be used in any recipe that calls for peanut butter and is wonderful across the board from sweet favorites to savory sauces. It’s a culinary fact that almond butter makes a healthy, tasty addition to breakfast, snacks, meals, sauces, baked goods, dips and desserts.

If you’ve never tried almond butter or have only had it on bread, you’re in for a real treat!

For something new and different, try almond butter in place of peanut butter in these recipes:

For you peanut lovers with no peanut problems, I say enjoy your (natural, non-hydrogenated) peanut butter, but why not add some almond butter to the mix? You can even combine the two for a delicious, hearty spread.

Have you tried almond butter? Got a favorite snack or recipe? I’d love to know!