The pistachio butter wasn't as drippy as the almond butter, so I preferred its consistency. It's a very intense pistachio flavor, so you don't need much and you can't really eat that much at once - but its add that perfect pizzazz to a baked sweet potato, especially with a nice sprinkling of dried cranberries or raisins on top.
I've had walnut butter before, but not pure. When I asked Artisana why their walnut butter is as much a cashew butter as it is a walnut butter, they said that you can't make a creamy nut butter with a knock 'em dead consistency and a good flavor using just walnuts.
Now don't get me wrong, I like Artisana a lot - but I'm going to have to disagree with them on that point.
This walnut butter is made of one ingredient and one ingredient only: 100% raw ground walnuts. While it is drippier than Artisana's walnut butter, and not quite as creamy in consistency, its flavor is more pure and, despite the (slight) texture difference, I prefer it.
As you can tell from the fact that it has been doing some major lurking in my WIAW posts lately, I'm kind of obsessed with this walnut butter. I definitely cried a little (jk - kind of) when the jar was finished.
Nuts are good and cashews are no different, so it's not that there's anything wrong with having a mixed nut butter. But for a pure walnut butter, for that pure walnut taste and maximal healthy walnut benefits (walnuts are speculated to be the best nut for heart health , they're loaded with antioxidants, and they're a great vegan source of Omega 3 fatty acids .
Have you ever made your own non-dairy milk?
Have you tried/heard of Almondie?
Do you prefer thick or drippy nut butters?
Don't forget to enter my Tookies Smores Cookie-in-a-Jar Gift giveaway !