01
Sunflower Seed Butter
10.0best for cooking1 tbsp : 1 tbsp
Nut-free; may turn green in baking (harmless)
10.0
almond butter substitute
for cooking.
On the stovetop, almond butter behaves as an emulsion that tightens as it heats — past 160°F the oil begins to weep, and above 200°F the solids scorch within 90 seconds over direct flame. A cooking swap must tolerate a 6-8 minute sauté in a pan sauce or stir-fry without splitting when thinned with 2-3 tbsp water or stock. This page ranks by heat tolerance first, thickening curve second, and timing flexibility when added to a simmering pot.
top substitutes
adjustment for cooking
Swap 1:1 tbsp in a stir-fry sauce or pan-seared stovetop glaze. It thins more easily with warm broth (add 3 tbsp per 1/4 cup) and doesn't brown as deeply on contact with a 200°F pan surface. Watch for a faint olive tint if the pan deglaze drops below pH 5 with lemon.
02
Tahini
7.5best for cooking1 tbsp : 1 tbsp
Sesame-based; earthier, works in savory and sweet
7.5
adjustment for cooking
Use 1:1 tbsp. Tahini loosens faster when stirred into a 180°F simmer — add 2 tbsp warm stock per 1/4 cup to keep it pourable. Its sesame bitterness balances out with 1 tsp soy per serving. Remove from heat above 210°F to avoid a chalky mouthfeel once it tightens.
03
Peanut Sauce
5.0best for cooking1 cup : 1 cup
Savory Asian spread; works in Thai dishes and noodle bowls, already seasoned
5.0
adjustment for cooking
Swap 1:1 by cup directly into Thai curries, noodle stir-fries, and satay pans. Since it's pre-seasoned (soy, lime, sugar, chili) pull 1 tbsp soy and 1 tsp sugar per cup of sauce from the recipe. Stir in during the last 3-4 minutes at 180°F so the coconut fat doesn't split.
show 6 more substitutes
04
Cashews
7.51 tbsp : 1 tbsp
Blend soaked cashews into butter; mild and creamy
7.5
adjustment for this dish
Simmer 1 cup cashews in stock 15 minutes, then blend with 1 tbsp oil into a paste. Use 1:1 tbsp in pan sauces; it tolerates 200°F heat for 6-8 minutes longer than almond butter before separating, thanks to lower oil-release and higher starch content.
05
Cashew Butter
7.51 cup : 1 cup
Milder and creamier; 1:1 swap in smoothies, oatmeal, and sandwiches, less distinctive flavor
7.5
adjustment for this dish
Use 1:1 by cup. On a 180°F simmer it stays creamier and doesn't grain out as quickly — good for 8-10 minute braises where almond butter would tighten. Milder flavor means adding 1 tsp soy or fish sauce per 1/4 cup to keep the savory note from going flat.
06
Almonds
7.51 cup : 1 cup
Blend 1 cup toasted almonds with 1 tbsp oil 5 min for homemade almond butter
7.5
adjustment for this dish
Toast 1 cup almonds at 300°F for 8 minutes, blend with 1 tbsp neutral oil for 5 minutes until a paste forms. Add 1:1 by cup to stir-fries off heat — the fresher oils handle a 180°F reheat better but scorch within 2 minutes over direct flame.
07
Peanut Spread
5.01 cup : 1 cup
Lower-fat peanut butter alternative; 1:1 swap with peanut flavor in sandwiches
5.0
adjustment for this dish
Use 1:1 by cup. Lower fat content (around 28%) means it thins into a pan sauce with just 2 tbsp stock rather than 3, and stays stable on a 180°F simmer for 10 minutes. Peanut flavor reads forward — add 1 tsp rice vinegar per 1/4 cup to keep it balanced.
08
Almond Paste
7.53/4 cup : 1 cup
Thin with 2 tbsp oil; sweeter and with almond extract, best in baking not savory uses
7.5
adjustment for this dish
Thin 0.75 cup almond paste with 2 tbsp neutral oil before the pan. Its sugar load (~28%) caramelizes on a 180°F surface in under 4 minutes, so pull it off heat early. Not suited to savory stir-fries — keep to sweet-leaning glazes like a honey-soy chicken.
09
Chocolate-Flavored Hazelnut Spread
5.01 cup : 1 cup
Sweet chocolate nut spread; works on toast and in baking, different flavor profile
5.0