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Apr 16, 2014 10:27 PM

Ideas for dip/salad using almond butter?

I bought a jar of KLP almond butter & am thinking I'd like to make a (non-kitniyot) tehina-style dip/salad with it for Shabbat.
Does anyone have a recipe or suggestion?

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  1. I assume lemon juice, salt and pepper would probably do the trick, with water to thin it to the right consistency.

    1 Reply
    1. re: DeisCane

      That's what I was thinking, but wondered whether anyone had any suggestions they had tried successfully.

    2. You could also got the SE Asian-style sauce with ginger, garlic, salt, and left over ground horseradish for kick.

      1. I shudder to imagine the price of KLP almond butter.

        Make your own in the food processor. Just throw in a pound of nuts and watch as it turns first to ground almonds, then into almond flour, then into almond paste and finally (when the big ball of thick almond paste dissolves) into almond butter.

        11 Replies
        1. re: davidg1

          A pound of almonds is probably not much cheaper than the cost of the almond butter itself. We paid about $10 for the almond butter, which isn't really much more than the non-Pesachdik almond butter price. But, if I recall correctly, almonds--even from Trader Joe's--are about $5 or $6 for an 8 oz bag, so there's no real savings; double that for the pound. How much are you paying for a pound of almonds?

          1. re: queenscook

            Plus I've already bought the almond butter.

            1. re: queenscook

              Trader Joe's is $5.99 for a 1lb bag. Indeed not much less than the regular almond butter, but less than the KLP.

              Maybe $4 is not that much, but the Pesach overpricing quickly adds up.

              1. re: davidg1

                i saw klp almond butter for 8.99...right after i paid 13.99 for it elsewhere :/.

              2. re: queenscook

                The almonds cost a lot less at the warehouse clubs and I made about a quart of the stuff and still had almonds left over.

                1. re: rockycat

                  I used to think I was saving money buying nuts at BJ's . . . until I compared prices to Trader Joe's, and it wasn't that much different. I can't really remember the specifics, and Costco or other clubs might be cheaper than BJ's, which is the only place I ama member, but I'm at Trader Joe's far more frequently than BJ's, so that where I buy nuts now. (Time and gas are also valuable.)

                2. re: davidg1

                  A food processor is a pricey investment.

                  1. re: cheesecake17

                    And it's heavy, and needs space to be stored during the rest of the year.

                    That said, I couldn't do without mine for Pesach, even though during the rest of the year, I barely ever use one. For Pesach I use it to grind the marror, make the charoset, grate apples for a particular kugel I make, and sometimes use it for a few other things. Still, I can understand why many people would not have one.

                    1. re: queenscook

                      I have a Pesach food processor (which I use a LOT) but it's a small, not-so-powerful model. Fine for grating potatoes or apples, but I wouldn't want to risk its blades on grinding almonds.
                      Besides, I use relatively few convenience foods, even for Pesach, and the almond butter was an indulgence, likvod ha chag. It cost 38 shekels for 300 grams.
                      In addition to the salad, I'm thinking of using it to make an adaptation of the 3-ingredient peanut butter cookie I've heard about -- nut butter, sugar & eggs.

                      1. re: queenscook

                        Exactly. Maybe one one day I'll buy one, but I really don't cook that much on pesach (yet) so I'm just not running to invest.
                        I did get a new blender, so I'm going to use that for pesach.

                  2. You can make a killer passover mayonnaise using almonds, olive oil and garlic powder, onion powder (kforp, of course) with vinegar and lemon juice. Since your almonds are already pureed with water, you would not have to add water or as much oil.
                    Here's the recipe we use with raw almonds: l/3 cup raw almonds; 1/4 t. onion powder; 1/4 t garlic powder, 1/4 t salt; 1/2 cup oil (we use extra virgin olive oil) 4 t vinegar, 4 t lemon juice. We blanch the almonds then grind them up. and add the water and oil while the food processor is running, then add the vinegar and lemon juice. With the blanched almonds, you need to be sure and process long enough. I think your processor could handle the almond butter. I'd start out by using the same amount and proportions and adding less or no oil. You can also add horseradish to this. We use it as a dip for asparagus and almost any other vegetable. We had some left in the bottom of a bowl, and I mashed an avocado into it. Great!
                    By the way, if you soak raw almonds or cashews overnight, your food processor can handle them more easily. Our Pesach food processor is also a less powerful model but it's fine with soaked almonds. When you blanch them by boiling for 5 minutes or so and then peeling them, they are also softened.

                    11 Replies
                    1. re: lburrell

                      Thank you for the recipe -- I'll try to adapt it for the almond butter. Thanks for the tip about soaking, as well.

                      1. re: lburrell

                        OK, it's done & tastes great. Hope it will taste even better after it sits for while. (BTW the almond butter I found contained no added oil or water -- 100% almonds.)
                        I also made the cookies but haven't tasted them yet.

                        1. re: almond tree

                          So far I've made almond butter and jelly cookies and a "buttercream" frosting for a cake. The cookies by themselves were only so-so but tasted a lot better when sandwiched with the jelly. On the downside, the cookies got soggy after a day or so. In the future I'd only sandwich a few at a time.

                          The cake and its frosting got absolute raves. I used Zoe Francois' Chocolate Torte for Passover (it's really just a Devil's Food Cake)

                          and made an almond butter frosting in place of the peanut butter frosting she calls for. The cake itself is outstanding and I'd recommend it all by itself with whatever frosting you like. I did not base my frosting off of hers and I'd have to find the recipe if anyone wants it. The only problem I had was that I had to use salted margarine as that all I can get and the amount of salt was noticeably excessive. That's without adding additional salt to the recipe.

                          All the components behaved just like their year-round counterparts. I toasted my almonds before grinding, but if you have to soak first due to your processor, then obviously toasting isn't a choice.

                          1. re: rockycat

                            I eat vegan and I'd love to have the recipe for the frosting. There are some unsalted vegan shortenings that would work when it is not Pesach. And maybe even coconut oil, which is solid at room temperature and a big deal in the vegan world right now. That would work for Pesach version.

                            1. re: lburrell

                              I would have used unsalted butter if not for the need to be parve. Of course, as a vegan, that wouldn't help you.

                              1 c. KLP margarine, softened
                              1 c. almond butter
                              1 1/2 c. KLP confectioners' sugar
                              1/4 tsp salt (I skipped the salt due to the salt in the margarine)
                              1/2 tsp. vanilla (or vanilla sugar or just skip it)
                              1-2 Tbs. almond milk

                              Place margarine and almond butter in a mixer bowl with the whisk. Whip on medium-high until smooth, about 20 seconds.
                              Add confectioners' sugar and salt, if using, and beat on medium-low about 45 seconds. Scrape down the bowl and raise speed to medium. Beat until the sugar is fully incorporated about another 15 seconds. Add vanilla and almond milk and beat to combine, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes.

                              I'm sure I beat the frosting longer than I indicated but you can go by sight. I found the amount to be a bit scant for the cake I made (3 layer 8-inch cake) but it would be fine for a 2-layer cake.

                              1. re: rockycat

                                Thanks. Looks like a good bet for the "wedding cake" we like to make for Shavuot.
                                Shabbat Shalom

                                1. re: rockycat

                                  I make a very similar frosting with coconut oil for vegan guests.
                                  It is delicious. For a real treat sub cashew butter.

                                  1. re: magiesmom

                                    Both great ideas. Vegans right now are doing a lot with both cashews and coconut oil. Coconut milk makes a killer vegan whipped topping.

                                    1. re: lburrell

                                      It does. I am an omnivore but still use it in preference to dairy sometimes.

                              2. re: rockycat

                                I made thumbprint cookies with KLP jam, so a similar idea to yours. They are definitely a keeper.

                              3. re: almond tree

                                It will definitely taste better after it sits a while. Keep soaking and grinding cashews in mind. You can make a pareve whipped topping that's much better than the nasty chemical stuff they sell as "non dairy whip.'" Coconut milk, cooled in the refrigerator until it separates, pour off the liquid on the bottom, whip it with some confectioner's sugar and you have another delicious non-dairy topping.

                            2. Here's one i just tried for the first time. it calls for 40 almonds that you then blanch. I counted out and it would be about 1/2 cup (a little less, actually); so you could start out with l/2 cup almond butter and then add:
                              l/2 stick chopped up celery; 2 spring onions, chopped (white and some green) 1 small carrot, peeled and chopped. Puree everything in your food processor then add juice of l/2 lemon and puree some more. I also added some white pepper and sumac, but those were instead of the seaweed suggested. I'd use that during the year, not Pesach. Keep blending until it looks like a salmon spread. I tasted mine and it's great. I am going to serve it to spread on matzah for lunch. If you do try this, you may have to adjust the amounts of vegetables, since your almonds are already pureed, but I think it's pretty close.

                              1 Reply
                              1. re: lburrell

                                Sounds good. Will save for next year.
                                My son raved about the almond mayonnaise :).