01
Walnuts
10.0best for raw1 cup : 1 cup
More bitter; works in sauces when soaked and blended
10.0
cashews substitute
for raw.
Raw cashews carry a food-safety asterisk: commercial "raw" cashews are steamed at 212°F to denature urushiol from the shell, so true unprocessed kernels are rare and risky. At 70°F room temp the kernel stays pliable for chopping into salads without crumbling, and the 5.2 pH keeps them flavor-neutral against bright acids. Soak 4 hours in cold water to leach off the slight astringency that masks fruit and herb top-notes.
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adjustment for raw
Walnuts at room temp carry 4% tannin in the skin that turns astringent against acid dressings under pH 4. Soak 8 hours in cold water with 0.5% salt to leach the tannin before raw use. Their omega-3 fats oxidize within 4 hours at 70°F once chopped — cut just before serving.
02
Pecans
10.0best for raw1 cup : 1 cup
Sweeter, similar buttery quality
10.0
adjustment for raw
Pecans hold up raw better than cashews because their 5g sugar reads pleasantly sweet without cooking, and their 72% fat coats greens at room temp without needing emulsion. Refrigerate at 38°F until 20 minutes before plating; warmer than 75°F and surface oils start oxidizing into a fishy flavor.
03
Macadamia Nuts
10.0best for raw1 cup : 1 cup
Closest in creaminess and mildness
10.0
adjustment for raw
Macadamias raw at 70°F bring 76% fat that reads buttery on the tongue — closer to dairy than cashew. No soak needed since they're unprocessed. Slice with a hot 140°F knife to get clean edges; cold cuts shatter the kernel because the high fat fractures along grain lines under blade pressure.
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04
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
Raw peanuts carry aflatoxin risk above 75°F humidity — buy refrigerated and use within 5 days of purchase. Their 4.5 pH (slightly more acidic than cashew) plays well with citrus salads. Skip the skin (contains 8% tannin) by rubbing between towels after a 60-second blanch in 200°F water.
05
Almonds
10.01 cup : 1 cup
Softer crunch; works in both sweet and savory
10.0
adjustment for this dish
Raw almonds need a 12-hour cold soak to neutralize their 0.6% phytic acid for full nutrient bioavailability and softer chew. Their crisp 21% protein structure stays firm at 70°F room temp where cashews go pliable. Blanch and peel first or the skin tannin (around 4%) overpowers delicate raw fruit pairings.
06
Brazil Nuts
10.01 cup : 1 cup
Creamy nut, similar in baking
10.0
adjustment for this dish
Brazil nuts raw deliver 96 mcg selenium per kernel — 175% of daily intake — so cap at 2 nuts per serving for safety. Their 67% fat reads dense and buttery, distinct from cashew creaminess. Slice paper-thin (1mm) on a mandoline for raw salad use; thicker pieces overwhelm the bite ratio.
07
Chestnuts
2.51 cup : 1 cup
Creamy and mild, works in purees
2.5
adjustment for this dish
Raw chestnuts are starchy and astringent — their 45% raw starch hasn't gelatinized, so they read chalky at 70°F. Don't substitute 1:1 raw; either lightly steam at 212°F for 8 minutes first, or shave them into ribbons that distribute the chalkiness across a wider salad surface area.
08
Pistachios
10.01 cup : 1 cup
Similar mild flavor; works in snacks and dishes
10.0
adjustment for this dish
Raw pistachios at room temp keep their bright green from 7% chlorophyll, which fades only above 140°F heat — perfect for raw salads where visual contrast matters. Their 21% protein stays crisp without soaking. Buy unsalted; salted pistachios pull moisture from leafy greens within 15 minutes of plating.
09
Pine Nuts
10.01 cup : 1 cup
Creamy and mild, great in pesto
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