01
Tahini
7.5best for dressing1 tbsp : 1 tbsp
Sesame-based; earthier, works in savory and sweet
7.5
almond butter substitute
for dressing.
Dressings are taste-as-served: no heat rewrites the flavor, so every raw note in almond butter lands directly on the tongue. Emulsion must hold at 65-75°F without breaking when whisked with 2 tbsp acid and 1-2 tbsp oil per 1/4 cup butter, and the finished dressing has to coat a leaf in a thin film rather than glob off. This page ranks substitutes by cold-emulsion stability, cling to waxy greens like kale, and whether their raw flavor reads flat or lively.
top substitutes
adjustment for dressing
Swap 1:1 tbsp in kale, grain-bowl, and Green Goddess-style dressings. Whisk with 2 tbsp lemon juice and 2 tbsp water per 1/4 cup tahini; it emulsifies at 68-72°F and holds 40+ minutes. Pair with garlic and 1/4 tsp cumin; its earthy register reads savory without cooking.
02
Sunflower Seed Butter
10.0best for dressing1 tbsp : 1 tbsp
Nut-free; may turn green in baking (harmless)
10.0
adjustment for dressing
Use 1:1 tbsp in creamy vinaigrettes. Whisk with 2 tbsp vinegar and 1 tbsp water per 1/4 cup to emulsify at 68°F. Nut-free tables benefit. Add 1 tsp honey per 1/4 cup — the seed butter can read slightly grassy when cold, and a touch of sweet tames it on kale and chicories.
03
Cashews
7.51 tbsp : 1 tbsp
Blend soaked cashews into butter; mild and creamy
7.5
adjustment for dressing
Blend 1 cup soaked cashews with 3 tbsp lemon juice, 2 tbsp water, 1 clove garlic into a dressing. Use 1:1 tbsp. Holds emulsion at 65-75°F for 30+ minutes and coats waxy greens like kale and romaine in a thin film. Mild profile lets dijon or miso do the flavor work.
show 4 more substitutes
04
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 in creamy salad dressings. Emulsifies smoothly with 2 tbsp lemon and 2 tbsp water per 1/4 cup. Its blanker register calls for 1 tsp soy or 1/2 tsp miso per 1/4 cup to register as anything but generic-creamy. Cling on kale is strong — use a lighter hand.
05
Peanut Sauce
5.01 cup : 1 cup
Savory Asian spread; works in Thai dishes and noodle bowls, already seasoned
5.0
adjustment for this dish
Swap 1:1 by cup in Thai-style cabbage slaws and cold noodle salads served as a grain bowl. Already thin enough to coat greens; no dilution needed. Pre-seasoned, so skip added soy, lime, and sugar. Holds at 68°F for 45 minutes before the coconut fat begins to separate.
06
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 whisked with 2 tbsp rice vinegar and 2 tbsp water per 1/4 cup. Lower fat (~28%) means a lighter dressing that won't gum up leafy greens. Holds emulsion at 68°F for 30 minutes; add 1 tsp soy and 1/2 tsp chili oil to push it into Thai-slaw territory.
07
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
Blend 1 cup toasted almonds with 1 tbsp oil 5 minutes into a paste. Use 1:1 by cup whisked with 3 tbsp lemon juice and 2 tbsp water per 1/4 cup paste. Fresh toasted flavor reads deeper than jarred butter on salads; holds emulsion at 68°F for 25-30 minutes before thinning further.