01
Macadamia Nuts
10.0best for cooking1 cup : 1 cup
Closest in creaminess and mildness
10.0
cashews substitute
for cooking.
On the stovetop cashews behave like a low-smoke-point fat carrier: their 46% monounsaturated oil starts to scorch above 350°F, so toss them into the pan during the last 90 seconds rather than the first. Whole nuts soften without breaking down in 4-minute simmers under 200°F because their cell walls hold water poorly. For wok work over 400°F, blanch first to dodge bitter acrylamide formation, then return for finishing heat.
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adjustment for cooking
Macadamias scorch above 320°F on the stovetop — 30°F lower than cashews' threshold — because their 76% fat oxidizes faster in shallow oil. Add them in the final 60 seconds of a stir-fry rather than 90, and reduce pan oil by 1 teaspoon per cup since they self-baste.
02
Peanuts
10.0best for cooking1 cup : 1 cup
Roast or use in stir-fries and satay sauces; slightly softer crunch with mild sweetness
10.0
adjustment for cooking
Peanuts tolerate stovetop heat better — their 28% protein stays intact up to 380°F, so they survive a full 3-minute sauté where cashews would bitter. Use 1:1 in stir-fries but skim any released oil at the 90-second mark since peanuts shed 8% more lipid than cashews under the same heat.
03
Almonds
10.0best for cooking1 cup : 1 cup
Softer crunch; works in both sweet and savory
10.0
adjustment for cooking
Almonds resist stovetop scorch up to 360°F thanks to their 21% protein scaffold and lower 49% fat. Add at the 60-second mark of a 4-minute pan rather than the final 90 seconds. Skin tannins read bitter when blanched briefly under 30 seconds — boil 60 seconds first, then peel.
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04
Chestnuts
2.51 cup : 1 cup
Creamy and mild, works in purees
2.5
adjustment for this dish
Chestnuts behave like a starchy vegetable on the stovetop — their 45% starch gels at 165°F and absorbs braising liquid like a potato. Swap 1:1 in slow simmers but skip them in stir-fries; they go gummy past 250°F dry heat. Halve any thickener since they self-bind sauces.
05
Walnuts
10.01 cup : 1 cup
More bitter; works in sauces when soaked and blended
10.0
adjustment for this dish
Walnuts turn bitter above 280°F on the stovetop because their 4% tannin solubilizes into pan oil within 2 minutes. Use 1:1 but add at the very end and remove pan from heat first. Their omega-3 oils oxidize quickly, so finish with acid (lemon at 4% volume) to mask fishy notes.
06
Pecans
10.01 cup : 1 cup
Sweeter, similar buttery quality
10.0
adjustment for this dish
Pecans bring 72% fat versus cashews' 44%, so they self-baste in a dry pan and need no added oil for a 3-minute toast at 300°F. Their 5g sugar caramelizes at 285°F, lending sweetness to savory pan sauces — cut any added sugar in the recipe by 1 teaspoon per cup.
07
Pistachios
10.01 cup : 1 cup
Similar mild flavor; works in snacks and dishes
10.0
adjustment for this dish
Pistachios need stovetop heat capped at 320°F or their 7% chlorophyll oxidizes from green to gray within 90 seconds. Add at the very end of a stir-fry, off-heat. Their 21% protein matches almonds, so they hold shape through 2 minutes of simmer in 200°F broth without fragmenting.
08
Pine Nuts
10.01 cup : 1 cup
Creamy and mild, great in pesto
10.0
adjustment for this dish
Pine nuts toast unevenly on the stovetop — their irregular kernel shape means edges burn at 300°F while centers stay raw. Stir constantly for 90 seconds in a dry pan, never longer. Use 1:1 but expect 15% loss to scorching, so weigh 15% extra to compensate for the rejected darker pieces.
09
Brazil Nuts
10.01 cup : 1 cup
Creamy nut, similar in baking
10.0
10
Coconut Meat
7.51 cup : 1 cup
Soaked cashews for creamy texture
7.5
11
Coconut
6.71 cup : 1 cup
Creamy nut, works in curries
6.7
12
Almond Butter
7.51 tbsp : 1 tbsp
Blend soaked cashews into butter; mild and creamy
7.5
13
Lotus Seeds
3.31 cup : 1 cup
Mild and starchy, works in curries
3.3