When nuts or seeds are ground into a paste, they are referred to as butters. Not surprisingly, the most commonly used nut butter in the United States is peanut butter, but other butters, such as almond and cashew butters, are growing in popularity. Nut and seed butters are rich in protein, fibre, and essential fatty acids and can be used to replace butter or margarine on bread or toast. Many nut and seed butters can be thinned and used as dips and sauces. Nut butters should be kept refrigerated in tightly covered jars where they will keep for about three months. Since nut butters become stiff when chilled, it is best to bring them to room temperature for a few minutes before using to improve spreadability.