The Healthier Alternative To Butter?

No, it isn’t peanut butter. Though it IS more delicious, sweeter and creamier. But it isn’t healthier. Yeah, you can take it four or five times a week but if you are a everyday bread and butter person, maybe you should consider switching to this fantastic alternative. It tastes better actually and keeps your heart healthy and your brains nourishedButter has the highest amount of saturated fat among olive oil, corn oil, sunflower oil and etc. Okay, I ain’t a nutritionist so I don’t want to get into the whole butter is bad debate.

ANYWAYYY,  what’s the healthier alternative to butter?

It issss… *drumrolls*


It’s yummilicious and easy to make. I licked off the spoon so many times while making it. Okay, this is how you do it.

  1. Roast almonds (preferred amount). No salt, sugar, honey or whatsoever.
  2. Let them to cool.
  3. Throw them into the food processor and grind grind grind.
  4. Add some olive oil prior to that. Not too much. One tsp would be enough.

It will turn out a little chunky here and there. Just stop the processor, flip out your spatula and sweep the sides of the processor so that the almond can grind evenly. Just leave the processor on for about 3-4 minutes and you can see the oil from the almond and the olive oil mixing and forming glossy cream.

Store it in the fridge. It should last you about 1-2 weeks. Spread it on toast, the trick is to toast the bread first then spread the almond butter on it. Oh, yummy.

Or what you could do is flatten out some tortilla dough, grill them, spread the almond butter on it, lay a piece of cheese, grill it a little longer till the cheese melts then roll them up and bit into it for a delicious breakfast! And a few sliced pieces of chicken breast, sauteed mushrooms and spinach and it’s fit for lunch too!

I tried the cheese one.

I’d want to try to lunch one too. Will update soon!



Vithiya Whyte

"Zeal without knowledge is fire without light." - Thomas Fuller, 17th century historian


  • September 25, 2013


    I tried to make it but even after 30 mins the “butter” was too dry, with a sandy+sticky+dough-ish texture. Maybe because I used the normal kind of food processor. What kind of food processor did you use?

  • September 28, 2013


    Hi KittyPierce, I had the similar experience before. Than I realised I was using a low quality butter. A more expensive butter will give you a better texture.

  • September 30, 2013

    IGNITE Food Editor


    Just add a splash of olive oil or grape seed oil. The latter is a healthier option. I used a normal food processor, that every indian home has. 😉 A summit. It’s less of the food processor and more of the quality of butter like Will mentioned (thank you, Will). But yes, do try increasing the amount of oil. Little at a time.

  • December 5, 2013



    an alternate recipe for lazy ones like me