01
Peanuts
10.0best for drink1 cup : 1 cup
Roast or use in stir-fries and satay sauces; slightly softer crunch with mild sweetness
10.0
cashews substitute
for drink.
Drinks demand cashews behave as a suspension: 1 cup soaked nuts blended with 4 cups water yields about 7% solids that stay dispersed for 48 hours at 40°F, longer than almond milk's 24-hour window because cashew starch acts as a hydrocolloid. Sweetness threshold around 4° Brix matches dairy lactose perceptually, so substitution feels seamless. Strain through 200-micron cloth for latte work; coarser meshes leave grit that fouls steam-wand frothing.
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adjustment for drink
Peanut milk holds suspension 36 hours at 40°F — shorter than cashew's 48 — because 28% protein settles faster than cashew starch hydrocolloids. Yields 9% solids at 1:4 nut-water ratio. Sweetness threshold hits 5° Brix, slightly above cashew, so cut added sweetener by half teaspoon per cup.
02
Pine Nuts
10.0best for drink1 cup : 1 cup
Creamy and mild, great in pesto
10.0
adjustment for drink
Pine nut milk has narrow holding window — 18 hours at 40°F before 68% polyunsaturated oil rises and the drink turns rancid-tinged. Make daily. Yields 6% solids at 1:4 ratio, mouthfeel lighter than cashew. Strain at 150-micron mesh; coarser leaves resinous bits that linger on the tongue.
03
Coconut Meat
7.5best for drink1 cup : 1 cup
Soaked cashews for creamy texture
7.5
adjustment for drink
Coconut meat milk yields 8% solids at 1:4 with 33% fat for creamy mouthfeel, but separates within 12 hours at 40°F because saturated fat solidifies cold. Shake before pouring or warm to 70°F before serving. Sweetness reads 6° Brix natively — skip added sugar entirely at 1:1 swap.
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04
Chestnuts
2.51 cup : 1 cup
Creamy and mild, works in purees
2.5
adjustment for this dish
Chestnut milk thickens fast — 45% starch acts as natural hydrocolloid that suspends 5 days at 40°F. Yield drops to 6% solids because chestnuts retain less liquid than cashew. Reads sweet (5° Brix) with chestnut character; pair with cinnamon or vanilla. Strain twice through 100-micron mesh for smooth latte work.
05
Macadamia Nuts
10.01 cup : 1 cup
Closest in creaminess and mildness
10.0
adjustment for this dish
Macadamia milk yields 10% solids at 1:4 thanks to 76% fat, the richest of any nut milk. Holds 30 hours at 40°F before fat layer rises. Mouthfeel approaches dairy whole milk. Less sweet (3° Brix) than cashew, so add half teaspoon honey per cup if matching sweetened cashew profile.
06
Pistachios
10.01 cup : 1 cup
Similar mild flavor; works in snacks and dishes
10.0
adjustment for this dish
Pistachio milk tints visibly pale green from 7% chlorophyll — beautiful for matcha latte work, odd for vanilla applications. Yields 7% solids at 1:4 ratio, holds 40 hours at 40°F. Strain at 150-micron mesh to remove tiny shell fragments. Sweetness around 4° Brix matches cashew at 1:1.
07
Almonds
10.01 cup : 1 cup
Softer crunch; works in both sweet and savory
10.0
adjustment for this dish
Almond milk yields just 5% solids at 1:4 — thinnest of major nut milks because 21% protein binds little water. Holds 24 hours at 40°F before settling. Pre-blanch nuts and soak 12 hours. Sweetness at 3° Brix, so add 1 teaspoon honey per cup to match cashew's 4° Brix natural reading.
08
Almond Butter
7.51 tbsp : 1 tbsp
Blend soaked cashews into butter; mild and creamy
7.5
adjustment for this dish
Almond butter dissolves directly into 140°F water at 1 tablespoon per cup for instant nut drink — no soak or strain needed. Yields about 4% solids, lighter mouthfeel than blended cashew. Stays suspended 6 hours at 40°F before settling because pre-emulsified butter holds dispersion better than blended whole nuts.
09
Coconut
6.71 cup : 1 cup
Creamy nut, works in curries
6.7