These recipes are a great way to use up the rest of your almond butter jar when you’re tired of simply using it on plain toast.
Photo and Original Recipe from Cocoon Cooks
- 4 bread slices, lightly toasted
- 4 tbsp almond butter (or more!)
- 1 large ripe banana, sliced
- 4 tsp coconut sugar
- A few almonds, chopped
- Optional: A sprinkle of leur de sel
- Spread 1 tablespoon of almond butter on each of the toasted bread slices
- Layer the banana slices on top
- Sprinkle 1 teaspoon of coconut sugar each and a few pieces of chopped almonds on top
- Season with a small pinch of fleur de sel on top in case your almond butter isn’t salted
- Enjoy while the bread is still warm!
Photo and Original Recipe from What’s Gaby Cooking
- 1 tblsp unsalted creamy almond butter
- 2 cups fresh spinach (tightly packed)
- 1 cup vanilla almond milk
- 1/2 ripe banana
- 1/4 cup frozen pineapple chunks
- Optional: 1 tsp chia seeds or 1 tsp flax seeds
- Combine all ingredients in a blender and blend on medium high speed until fully combined. The smoothie should be bright green and the spinach should be completely blended into the mixture
- Enjoy immediately
3. Banana Nut Butter Smoothie bowl
Photo and Original Recipe from Leah’s Plate
- 1 cup almond milk
- 1 tblsp almond butter
- 1 tblsp cashew butter
- 1/2 tsp cinnamon
- 1 scoop vanilla protein powder
- 2 frozen bananas
- Add all ingredients to a blender and blend until smooth and creamy
- Pout into a bowl and top with granola*
- *Try these granolas by:
- My Favorite Indulgence: Maple cinnamon nut free, Classic Almond, Pumpkin Spice, Chocolate mocha. These premium vegan granola blends are super healthy, and contain no preservative or artificial flavorings. They are made with pure, natural, whole-grain, non-GMO ingredients.
- Granola Lab: Ginger Snapping or Mediterranean Mix. These products are always dairy-and wheat-free, and are also vegan. They have a selection of different bold flavor varieties that are very unique to all.
- Chunky Pig: Candied Bacon Granola. This product is hormone free, gluten free, and dairy free. This addition will make any breakfast taste like dessert. This granola has a natural smokiness that compliments with its’ natural maple flavor. This addictive snack contains no preservatives are are baked in small batches to ensure freshness.
- *Try these granolas by:
Photo and Original Recipe from Show me the Yummy
Servings: Makes 12 bites
- 1/2 cup dark chocolate chips
- 1 cup old fashioned oats
- 1/2 cup flax meal
- 1 tblsp chia seeds
- 2/3 cup almond butter
- 5 tblsp pure maple syrup (or 1/4 cup + 1 tblsp)
- In a large bowl, stir together all ingredietns until well combined
- Roll into 12 balls
- Store in tupperware in the fridge
- If they are too sticky to roll imeediately place the bowl in the fridge, covered for 30 minutes
5. Smoked almond butter with crispy rosemary dip
Photo and Original Recipe from Food and Wine
Servings: Makes 1 1/4 cup
- 1 cup salted roasted almonds (5 1/2 ounces)
- 1 cup smoked almonds (5 1/2 ounces)
- 6 tblsp canola oil
- 2 tblsp rosemary leaves
- Sliced pear, apple, Asian pear, celery and fennel, for serving
- In a food processor, process the roasted and smoked almonds until the nuts are just starting to become pasty. Add 3 tblsp of the canola oil and process until smooth. Transfer the almond butter to a bowl.
- In a small skillet, heat the remaining 3 tblsp of oil. Add the rosemary leaves and cook over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the rosemary to a plate and sprinkle lightly with salt.
- Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear, apple, Asian pear, celery and fennel.
6. Lentils in Peanut sauce
Photo and Original Recipe from Vegan Richa
For the peanut or almond sauce:
For the lentils:
- 4 tblsp or more almond butter
- 2 inch piece of fresh ginger, coarsely chopped
- 2 cloves of garlic
- 1 tblsp soy sauce, or coconut aminos
- 1 to 2 tsp lime juice
- zest of ½ a kaffir lime or regular lime
- 2 tblsp chopped cilantro
- ¼ tsp tamarind concentrate (optional)
- 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
- ¼ tsp or more cayenne
- ¼ tsp salt
- 1 tblsp or more sugar
- ½ tsp sesame oil
- 1 cup coconut milk
For the Veggies:
- ½ cup Red Lentils (masoor dal, quick cooking split lentils), washed and drained
- 1.5 cups water
- 2 tsp oil
- ⅓ cup sliced red or white onion
- ½ cup thinly sliced red bell pepper
- ¼ cup sliced carrots
- half a zucchini thinly sliced
- 1 tblsp fresh basil sliced
- Blend all the ingredients under peanut sauce until smooth. Taste and adjust salt, sweet and spice if needed. Keep aside.
- Cook the lentils in 1.5 cups of water with a dash of salt and sugar, over medium heat for 10 minutes. The lentils will cook to just about done. If they are crunchy, cook a minute or so longer. Drain and keep aside.
- Meanwhile, in a large skillet, add oil and heat over medium-high heat. Add onions and cook until translucent. 3 to 4 minutes.
- Add bell peppers and carrots and cook for another 2 minutes, Add in the zucchini and basil. Add some baby greens like spinach if you like.
- Add the peanut sauce and mix well. Add the lentils and mix in. Reduce heat to medium and bring the sauce to a boil. About 4 minutes.
- Taste and adjust salt, sweet and spice. Check if the lentils are cooked to preference. Cook longer for softer lentils. Take off heat. Cover and let sit for another few minutes. Garnish with pepper flakes or cayenne and serve over rice, grains or wide noodles of choice.
7. Abundance bowls with Almond Butter-Lemon Dressing
Photo and Original Recipe from Love and Zest
- 1 cup uncooked brown rice
- 1 butternut squash, peeled and cubed
- 4 cups broccoli florets
- 2 cups sliced mushrooms
- 1 can chickpeas, rinsed and drained
- ½ small purple cabbage, sliced
- For Dressing
- ¼ cup almond butter
- 1 lemon, juiced
- 1 tblsp low sodium soy sauce
- 1 tsp whole golden flaxseed
- 1 tblsp minced garlic
- 1 tblsp minced ginger
- 2 tblsp water
- Cook rice according to package directions.
- Preheat oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.
- Arrange butternut squash on one baking sheet, drizzle with olive oil and dash of cinnamon, salt and pepper. Roast for 45 minutes.
- Arrange broccoli, mushrooms, and chickpeas on another baking sheet, and drizzle with olive oil, salt and pepper. Roast for 25 minutes.
- While veggies are roasting, prepare dressing. In small bowl, whisk together dressing ingredients, adding additional water as needed to get dressing to desired consistency.
8. Tofu and Peanut Butter curry
Photo and Original Recipe from Vegan Sandra
- 3 tblsp oil
- 1 onion
- 2 large garlic cloves
- 2 tblsp thinly chopped ginger
- 9 oz / 250 g firm tofu
- 3 heaping tsp curry powder
- 2 ½ cup / 150 g chopped broccoli
- 2 ½ cup / 150 g chopped cauliflower
- 3 cups / 750 ml boiling water
- 5 tblsp tomato sauce
- 2 tblsp peanut butter
- 1 tsp salt
- Boiled rice noodles or rice for serving
- Heat up a thick-bottomed pot. Add oil and chopped onion. Cook for a couple of minutes.
- Add chopped garlic and ginger. Cook for a minute.
- Add big tofu cubes. Cook for a minute.
- Add curry powder and cook for a minute.
- Add broccoli, cauliflower and boiling water. Let it boil on a medium heat, until the veggies are soft. It will take about 10-15 minutes.
- Add tomato sauce, peanut butter and salt. Stir and let it boil for a couple of minutes. Taste and add more salt, if needed.
- Serve with boiled rice noodles or rice.
9. Mango Rolls with Almond Butter Dip
Photo and Original Recipe from Oh My Veggies
Servings: 8 -10 spring rolls
- For the spring rolls:
- 2 ounces vermicelli rice noodles
- 2 tsp lime juice
- 8 to 10 rice paper wraps
- 2 ripe champagne mangoes (or 1 mango of a larger variety), peeled and sliced into 2-inch strips
- 1 medium red bell pepper, sliced into 2-inch strips
- 1 green onion, cut into 2-inch pieces
- About 1/2 cup loosely packed fresh cilantro, basil and/or mint leaves (any combination, or a bit of each)
- For the almond butter dipping sauce:
- 3 tblsp creamy almond butter
- 1 tblsp soy sauce
- 1 tblsp lime juice
- 1 tblsp maple syrup
- 1 to 2 tblsp hot water
- Bring a medium pot of water to a boil. Remove from heat, add the rice noodles and soak according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.
- Assemble your ingredients around a clean work surface and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Arrange about 2 tablespoons of the noodles in a two-inch strip at the center of the wrap. Arrange a few strips of mango, red pepper and green onion over the noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.
- Whisk all almond sauce ingredients together in a small bowl, thinning with hot water as needed.
10. Almond Butter Cup Bars
Photo and Original Recipe from Minimalist Baker
1 1/2 cups (168 g) raw or roasted almonds or walnuts
1/4 cup (24 g) cocoa powder
Pinch sea salt
1 cup packed (~200 g) dates
- Almond layer
- 1 cup (256 g) creamy or crunchy almond butter (or sub other nut or seed butter)
- 1 tblsp (15 ml) maple syrup
- Pinch sea salt
- 1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped
- 7 tblsp (105 ml) light coconut milk
- 1 tblsp (15 g) coconut oil
- Prepare crust by adding nuts, cocoa powder, and sea salt to a food processor and blending into a meal. Remove from bowl and set aside.
- Add dates to the food processor and mix/pulse until small bits remain or a ball forms. Break up the dates with a spoon so they’re not all in one clump. Then add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.
- Transfer the dough to a parchment-lined 8×8-inch baking dish and spread with fingers to evenly distribute. Then top with parchment paper or plastic wrap and use a flat-bottomed object – such as a drinking glass or measuring cup – to press and pack the crust into a solid, even layer. Remove parchment paper and set aside.
- Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. (Depending on the brand, if it is extremely runny you may need to add a little almond meal to thicken until spreadable, but I didn’t find this necessary.)
- Add the almond butter mixture to the crust in spoonfuls. Then top with parchment paper again and use the same object from earlier to spread and pack the mixture down into a flat, uniform layer. Remove parchment paper and set in freezer to chill.
- Add finely chopped dark chocolate to a medium mixing bowl. Add coconut milk and coconut oil to a separate glass mixing bowl or glass measuring cup and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chocolate, stir to combine, and cover with something (such as plastic wrap) to encourage it to melt.
- Let set for 5 minutes. Then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
- Remove 8×8-inch pan from the freezer and pour the ganache on top. Spread with a spoon until smooth. Then add back to the freezer to set for 5-10 minutes, or until semi-firm to the touch (enough to slice).
- Slice into desired number of bars: 9-12 or even smaller so they’re “bites” rather than “bars.” Enjoy immediately. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.
Even after you finish this list, know that most recipes containing Peanut Butter can easily be substituted with Almond Butter. Your almond butter opportunities are endless…
After you’re done with your almond butter, be sure to recycle the jar. You can use it to store packaged foods such as rice, legumes, etc.