use it your peanut butter cookie recipe.

I use it when I don't have tahini

make a dressing using it as the oil aspect. 2 Tbs almond butter to 1 Tbs. of vinegar or citrus juice. garlic, herbs, salt and pepper.

Blend it with frozen bananas and some soymilk and the result is nearly like an ice cream shake, except without dairy or added sugar. (I use unsweetened soymilk.)

You can also stir it into either sweet or savory porridges, like this one (use it instead of the chopped almonds): http://www.food52.com/recipes/9219_sweet_and_savory_porridge_with_almonds_and_cardamom

:o)

It's great for making vegan soups "creamy" as in this soup which is a favorite here: http://www.food52.com/recipes/9324_creamy_but_dairyfree_cardamom_carrot_soup. ;o)

Slathered on a toasted cinnamon raisin bagel.

Lick it off a spoon!

I like making almond butter cups. They are really simple and quick to make. I got the recipe from Jam It, Pickle It, Cure It. You can see pictures of the ones I have made at my blog (link in my profile). Add some salt to the top, mmmm.

Don't forget just right out of the jar!

I love it slathered on an apple. Simple but really delicious.

On whole grain toast with bananas or swirled in my oatmeal just before eating.