Like Jiffy or Skippy, where there is no oil separation, and you can easily get the butter out wiya knife and easily spread it on the softest bread without tearing the bread.
No matter how “creamy” the almond butter is, it’s more difficult to get out of the bottle and you have to be careful when spreading it on bread (or microwave it a little first). And there is a very slight grainy texture to it.
Why can’t they just grind/roll the almonds to get them as creamy as peanut butter is?
In: Chemistry
Peanut butter like Jif and Skippy have extra ingredients to make them spreadable. There are “no-stir” almond butter brands that have canola/rapeseed oil or palm oil to keep them from separating.
I bet they could, but there’s not a market for it. People who eat almond butter are usually on a health kick and are eating less processed more natural food. Teddy peanut butter is similar to the almond butter you describe and is considered more healthy than the processed pb like jif and skippy
As far as I know, the brands you mention have a quite high content of palm oil.
If you buy peanut butter that only contains peanuts (and salt) you will find it also separates. And even the smooth would normally be more textured than those with palm oil in it
Those brands add oil, sugar, and other items to turn peanut butter into a peanut butter “spread”.
Peanut butter that contains nothing but peanuts or nothing but peanuts + some salt also separates like almond butter does.
However if you go to a store that sells almond butter that is turned into almond butter when you buy it (Whole Foods has these machines) you will likely finish eating it before it separates.
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