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.
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