01
Macadamia Nuts
10.0best for dressing1 cup : 1 cup
Closest in creaminess and mildness
10.0
cashews substitute
for dressing.
Dressings rely on cashew cream as a room-temperature emulsifier: blended at a 1:2 nut-to-water ratio, the slurry holds oil-in-water dispersion for 4 days at 40°F without separating, where olive-oil vinaigrettes break in 20 minutes. Coating power on leafy surfaces measures around 12 g per 100 g of greens versus 6 g for vinaigrette, so cut quantities in half. Keep acid below 8% by volume — more than that flocculates the cashew protein into curds.
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adjustment for dressing
Macadamia dressing emulsifies tighter than cashew at 1:2 nut-water ratio because 76% fat carries oil dispersion 6 days at 40°F before separating. Lower acid tolerance — flocculates at 6% acid by volume versus cashew's 8%. Coats greens at 14g per 100g, slightly heavier; cut quantity by 15%.
02
Walnuts
10.0best for dressing1 cup : 1 cup
More bitter; works in sauces when soaked and blended
10.0
adjustment for dressing
Walnut dressing pairs well with bitter greens like radicchio because 4% tannin matches the chicory acids. Soak 6 hours to mellow, blend at 8,000 RPM into cream. Hold at 40°F maximum 3 days; oxidation of 65% polyunsaturated oil produces fishy notes by day 4 even refrigerated.
03
Pecans
10.0best for dressing1 cup : 1 cup
Sweeter, similar buttery quality
10.0
adjustment for dressing
Pecan dressing reads sweeter (5g sugar per cup), so cut any honey or maple by 50% and increase acid by 1 teaspoon vinegar per cup to balance. Their 72% fat coats greens at 13g per 100g — lighter than macadamia. Best on bitter greens like frisée and arugula where sweetness offsets the bite.
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04
Pistachios
10.01 cup : 1 cup
Similar mild flavor; works in snacks and dishes
10.0
adjustment for this dish
Pistachio dressing tints visibly green from 7% chlorophyll — striking on white plates against pale greens. Acid tolerance caps at 7% by volume before the protein flocculates. Coat power around 11g per 100g greens, lighter than cashew. Strain through 100-micron cloth or specks read amateur.
05
Peanuts
10.01 cup : 1 cup
Roast or use in stir-fries and satay sauces; slightly softer crunch with mild sweetness
10.0
adjustment for this dish
Peanut dressing emulsifies thickly at 1:2 because 28% protein and 6g starch build strong matrix — coats greens at 16g per 100g, heaviest of any nut substitute. Cut quantity by 25% to avoid masking leaf flavor. Acid tolerance to 5% by volume only; beyond that the protein curdles into beads.
06
Pine Nuts
10.01 cup : 1 cup
Creamy and mild, great in pesto
10.0
adjustment for this dish
Pine nut dressing breaks within 20 hours at 40°F because 68% polyunsaturated oil destabilizes the emulsion. Make day-of, not in advance. Coat power at 10g per 100g greens, lightest of the nut creams. Pair only with delicate greens (mâche, butter lettuce); resin notes overwhelm robust kale or chard.
07
Almonds
10.01 cup : 1 cup
Softer crunch; works in both sweet and savory
10.0
adjustment for this dish
Almond dressing requires longer prep — 18-hour soak plus blanching to remove 4% skin tannin or dressing reads gritty. Once smooth, holds emulsion 5 days at 40°F. Acid tolerance to 8% matches cashew. Coats greens at 12g per 100g — identical coverage to cashew, the closest swap performance-wise.
08
Brazil Nuts
10.01 cup : 1 cup
Creamy nut, similar in baking
10.0
adjustment for this dish
Brazil nut dressing carries 96 mcg selenium per kernel, so cap nut content at 2 nuts per cup or daily intake spikes past safe limits. Soak 8 hours, blend at 9,000 RPM. Their 67% fat coats greens at 13g per 100g. Holds emulsion 4 days at 40°F before separating into oil layer.
09
Coconut Meat
7.51 cup : 1 cup
Soaked cashews for creamy texture
7.5
10
Chestnuts
2.51 cup : 1 cup
Creamy and mild, works in purees
2.5
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