Should You Refrigerate Raw Almond Butter? The Definitive Guide

December 31, 2025 •

4 min read

According to food preservation experts, the answer to whether you should refrigerate raw almond butter is a resounding yes, particularly after opening. Unlike highly processed versions with stabilizers, raw almond butter contains natural oils that are highly susceptible to oxidation and spoilage when exposed to heat and air.

Quick Summary

Natural raw almond butter is prone to rancidity and requires specific storage methods to maintain its flavor and extend its shelf life. A jar of raw almond butter contains natural, unsaturated fats that can go bad over time if not kept in a cool environment. Refrigeration is the best way to preserve its quality after the jar has been opened, though it will cause the texture to firm up considerably.

Key Points

Refrigeration Extends Shelf Life: Storing raw almond butter in the fridge after opening can extend its freshness from weeks to several months.
Prevents Rancidity: The cool temperature slows down the oxidation of natural, healthy fats, preventing them from turning bitter and spoiling.
Homemade Butter Needs Refrigeration: All homemade raw almond butter should be refrigerated due to a lack of preservatives and potential contamination during preparation.
Expect Firm Texture: Refrigerating almond butter will cause it to harden, so you may need to let it warm up slightly to regain its spreadability.
Monitor for Spoilage: Watch for signs of rancidity like an off smell (chemical or paint-like) or a bitter taste, which indicate it has gone bad.
Store Properly: Always seal the jar tightly and use clean utensils to prevent contamination, whether storing it in the pantry or fridge.
Best for Warm Climates: If you live in a hot, humid climate, refrigeration is the safest option to ensure your almond butter does not spoil prematurely.

The Case for Refrigerating Raw Almond Butter

Refrigeration is the safest and most effective method for storing raw almond butter, especially once the seal is broken. The primary reason is to prevent the natural, unsaturated fats within the almonds from going rancid. Unlike their conventional counterparts, which use hydrogenated oils and stabilizers to maintain a consistent texture at room temperature, raw almond butters are pure and contain no preservatives.

Rancidity is a process of oxidation where fats degrade and develop an unpleasant, bitter, or chemical-like smell and taste. This process is accelerated by exposure to heat, light, and air. Storing raw almond butter in a cool, dark refrigerator slows down this chemical reaction significantly, preserving the butter's nutty flavor and nutritional integrity for months.

How to Store Raw Almond Butter for Optimal Freshness

To get the most out of your raw almond butter, follow these best practices:

Stir Before Chilling: Before placing a newly opened jar in the fridge, give it a thorough stir. Natural oil separation is normal, but it's much easier to reincorporate the oil when the butter is at room temperature. Use a long-handled knife or spoon to mix until the consistency is smooth and uniform.
Keep it Airtight: Always ensure the lid is screwed on tightly after each use. This minimizes exposure to air, which is a major catalyst for rancidity.
Use Clean Utensils: To prevent bacterial contamination that could cause spoilage, use a clean, dry utensil every time you scoop out the butter. Avoid dipping a used knife back into the jar.
Turn it Upside Down: Some users find that storing the jar upside down can help prevent the oil from separating, which in turn reduces the need for frequent, vigorous stirring. Just remember to flip it back over before opening to let the oil redistribute.

The Downsides of Refrigeration

While refrigeration is ideal for long-term freshness, it does have one drawback: the colder temperature causes the almond butter to harden. This can make it difficult to spread, especially right out of the fridge. If you prefer a creamier, more spreadable consistency, simply take the jar out of the refrigerator 10 to 15 minutes before use to allow it to soften. You can also try microwaving a small portion in a separate bowl for a few seconds to achieve a smoother, more fluid texture. However, be cautious not to overheat, as this can still affect the quality of the raw almonds.

Raw Almond Butter vs. Stabilized Almond Butter Storage

To illustrate the difference in storage recommendations, here is a comparison table:


Feature	Raw Almond Butter (Natural)	Stabilized Almond Butter (Processed)
Ingredients	Only almonds, sometimes salt	Almonds, sugar, salt, and stabilizers like palm oil
Oil Separation	Common and natural; oils separate over time	Stabilizers prevent separation; 'no-stir' formula
Refrigeration	Recommended after opening to prevent rancidity	Optional, but not necessary; can be stored in the pantry
Shelf Life (Opened)	Roughly 3-6 months in the fridge	Up to 6 months in the fridge or pantry
Texture	Hardens when refrigerated; softer at room temperature	Maintains a consistent, smooth texture at various temperatures
Risk of Rancidity	High risk if left at room temperature for long periods	Low risk due to added stabilizers and preservatives

Signs Your Almond Butter Has Gone Bad

Beyond the best-by date on the label, here are some tell-tale signs that your raw almond butter is no longer good to eat:

Off Odor: A sharp, acrid, or chemical-like smell, similar to paint or stale oil, indicates rancidity.
Bitter Taste: The natural nutty flavor is replaced with a harsh, bitter, or sour taste.
Mold: Visible mold growth or dark spots on the surface or inside the jar.
Extreme Hardening: The butter becomes excessively hard and dry, making it impossible to stir, especially if you drained the natural oil layer.

Freezing Raw Almond Butter

If you buy raw almond butter in bulk or make a large batch at home, freezing is an excellent option for long-term storage. Due to its high fat content, almond butter won't freeze solid. It can be kept in the freezer for up to one year. For best results, use airtight, freezer-safe containers and leave a little headspace, as the butter may expand slightly. You can thaw it in the refrigerator overnight before use.

Conclusion: The Final Verdict

Ultimately, the choice to refrigerate raw almond butter depends on how quickly you consume it and your storage environment. For maximum freshness and flavor preservation, especially with natural, preservative-free brands, refrigeration after opening is the recommended approach. It prevents the oils from turning rancid and significantly extends the shelf life. While it may result in a firmer texture, this is a small trade-off for ensuring your almond butter remains safe, delicious, and full of its natural goodness. For long-term storage, freezing is the best option. By paying attention to the product's ingredients and how long it's been open, you can make the best storage decision for your almond butter.

For more detailed information on food storage and spoilage, consult resources like the USDA or reputable food safety websites.

Storing raw almond butter is a best practice, not a requirement, for most store-bought varieties, while homemade batches should always be refrigerated. It primarily helps prevent the natural oils from becoming rancid over time. The main downside is that the colder temperature will make the butter much firmer and harder to spread. To make refrigerated almond butter easier to use, simply let it sit at room temperature for a few minutes before serving.

Frequently Asked Questions

No, an unopened jar of raw almond butter can be safely stored in a cool, dark pantry until its 'best by' date. Refrigeration is only necessary after the jar has been opened to extend its freshness.

If you don't refrigerate raw almond butter, the natural oils will begin to oxidize and turn rancid over time. The butter will develop an unpleasant, bitter flavor and a chemical-like smell.

Once opened, raw almond butter typically lasts for 3 to 6 months in the refrigerator. If left in the pantry, it will only stay fresh for about a month before the risk of rancidity increases significantly.

Signs of spoilage include an off-putting, chemical or paint-like smell, a bitter taste, and potentially mold growth. A normal oil separation is not a sign of spoilage.

To make refrigerated almond butter softer, simply remove the jar from the fridge and let it sit at room temperature for about 10-15 minutes before serving. You can also microwave a small amount in a separate dish for a few seconds.

Yes, if you plan to finish an opened jar of raw almond butter within a few weeks, storing it in a cool, dark pantry is generally acceptable. For homemade versions or longer storage, refrigeration is safer.

Yes, freezing is an excellent way to store raw almond butter long-term. It will last for up to a year in an airtight, freezer-safe container and won't freeze completely solid due to its high fat content.