Pic's Almond Butter
Remarkably flavoursome soft textured pure nut spread
We made our first batches of Almond Butter in 2014, just as the world started going almond crazy.
Today’s there’s almond milk, almond cheese, almond shampoo, almond sausages and goodness knows what else. We’re not saying it’s a trend we started, but we are now helping make almonds hard to get and really expensive.
Unfortunately, Pic’s Almond Butter contains only almonds, not even a bit of salt to make them go further. We could make ourselves useful by not buying almonds at all, but the little bit of almond butter we made built up such a following that we’ve had to buy all the South Australian almonds we can get our hands on. Unfortunately, that’s not very much, so if you spot a jar of Pic’s Almond Butter, buy it. It’s rare and it’s absolutely delicious.
Ways to Use Pic’s Really Good Almond and Cashew Butters
Just like our Really Good Peanut Butter, our nut butters prove just as versatile in the pantry and offer big flavour from just a tiny teaspoon. Here are some ideas from the Pic’s Team:
- Breakfast and brunch dishes. For super-decadent French toast, make almond butter and Boysenberry Jelly sandwiches then dip them in beaten egg before cooking in a hot pan.
- Use it to thicken and flavour smoothies. Our favourite is coconut water, chunks of fresh pineapple, ice and cashew butter – a very wholesome pina colada.
- Dollop on oats, drizzle on pancakes and of course, smear on toast.
Use it to bind hearty, healthy granola bars. Use the almond butter and blend with dried fruit, oats and seeds.
- Lunch and dinner dishes. Pic’s has commissioned some beautiful recipes from Shared Kitchen's Julie Biuso using Pic’s Almond and Cashew Butters.
- Julie has created three stylish dishes, which are perfect for new ideas for entertaining - a chicken in almond butter sauce, a spicy fish soup with coconut and cashew butter and roasted cauliflower with chilli cashew butter sauce. Click here to try.
- Dips. To switch up your basic hummus, blend almond butter into the dip in place of tahini. Cashew works in place of cream cheese as a dairy-free option.
- Dressings and sauces. Whisk almond butter into a basic vinaigrette to dress sturdy vegetables like carrots, kale and cabbage.
- Make a nutty pesto by adding almond butter to chopped herbs, garlic and grated cheese, without bringing out your food processor.
- Or blend either butter with the following: dried chillies, garlic, vinegar and pumpkin seeds for a fast version of pipián, a Mexican sauce.
- Soups. Stir it into pureed soups for extra protein; the almond flavour is especially nice with orange vegetables, like butternut squash, carrots and sweet potatoes. Cashew butter is an ideal replacement for cream or coconut milk in a stew, curry or stirfry – just add a tablespoon to a sauce to thicken.
- Desserts. Add a grown-up nutty flavour to chocolate bar cookies. Or stir through vanilla ice cream with choc chips for an instant posh ice cream.