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I have discovered Cashew butter and I LOVE it!  I found I'm ok with legumes, so I can add PB back to the rotation, but I kinda hate dealing with the settling with natural butters.  I tried storing them upside down (read somewhere that should redistribute oil) and it didn't work...or I did it wrong.  I try stiring, but always miss huge, dry chunks.  Any tips for how to manage them better?  I don't want the super processed stuff.

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Hey there! Settling will just happen - especially to the least processed and best nut/seed butters.  I use a long thin and strong knife to get all the way to the bottom of the jar and carefully start stirring. Take your time to incorporate the oil back into the solids and it will “hold” for quite a while. We just started making our own almond butter to save $ and it is THE BEST!

-Heidi

 

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