01
Almonds
10.0best for cooking1 cup : 1 cup
Most common nut swap
10.0
peanuts substitute
for cooking.
Cooking peanuts on the stovetop — in stir-fries, curries, and African peanut stews — works at 180-200°F where the 49% fat content doesn't smoke but the skins slowly brown past 300°F in a dry pan. Peanuts soften only slightly after 10 minutes in liquid and hold crunch if added at the last 2 minutes. In satay and kung pao applications, the legume is toasted in the pan first for deeper flavor before sauce hits. Substitutes here are judged on cooked-texture retention, fat-stability during simmer, and how flavor develops in a 5-10 minute cook.
top substitutes
adjustment for cooking
Almonds sub 1:1 for peanuts in stovetop cooking — stir-fries, curries, stews. Slivered or sliced almonds hold crunch through a 5-minute simmer at 180°F. Flavor is milder than peanut's and reads Mediterranean or Indian rather than Southeast Asian. Toast in 1 tablespoon oil at 180°F for 2 minutes before adding to the dish for deepest flavor.
02
Cashews
10.0best for cooking1 cup : 1 cup
Works in stir-fries and satay
10.0
adjustment for cooking
Cashews sub 1:1 for peanuts in stovetop cooking. They're the softest common nut and absorb sauce flavor faster than peanuts (30 seconds vs peanut's 2 minutes at 180°F). Raw cashews toast in 1 tablespoon oil for 90 seconds to golden. Classic in Indian kormas and Chinese kung pao variations; milder flavor lets chili and spices lead.
03
Pistachios
10.0best for cooking1 cup : 1 cup
Slightly sweeter, good for snacking
10.0
adjustment for cooking
Pistachios sub 1:1 for peanuts in stovetop cooking with a gentler, more floral flavor. At 180°F they hold shape and crunch through a 5-minute simmer. Excellent in Middle Eastern pilafs, Persian stews, and modern fusion dishes. Toast in oil at 180°F for 2 minutes before adding for best aromatic release and deeper flavor.
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04
Walnuts
10.01 cup : 1 cup
Slightly bitter; works in savory and sweet
10.0
adjustment for this dish
Walnuts sub 1:1 for peanuts in stovetop cooking. Their 65% fat and bitter-tannic skin flavor suits rustic, earthy dishes — pasta with walnut sauce, Georgian walnut-garlic stews, Circassian chicken. Toast in 1 tablespoon oil at 180°F for 90 seconds; longer and the skins burn bitter past 320°F pan temperature.
05
Pecans
10.01 cup : 1 cup
Sweeter and softer; great in Asian dishes
10.0
adjustment for this dish
Pecans sub 1:1 for peanuts in stovetop cooking with 72% fat — they become glossy-crisp quickly. Toast in 1 tablespoon butter at 180°F for 90 seconds; the high fat amplifies brown-butter flavor development. Sweet, rich Southern-US profile; works in wild rice pilafs, green-bean amandine-style dishes, and holiday-meal finishing garnishes.
06
Macadamia Nuts
6.71 cup : 1 cup
Buttery and rich; more expensive swap
6.7
adjustment for this dish
Macadamia nuts sub 1:1 for peanuts in stovetop cooking with 76% fat — highest of any nut. Tender and buttery, they don't develop deep Maillard color; pull at pale gold after 2 minutes at 180°F. Excellent in Hawaiian-fusion dishes (crusted fish, stir-fries with pineapple). Expensive; treat as a garnish rather than a bulk ingredient.
07
Sunflower Seeds
6.71 cup : 1 cup
Nut-free; toast for crunch in trail mix
6.7
adjustment for this dish
Sunflower seeds sub 1:1 for peanuts in nut-free stovetop cooking. 51% fat and 21% protein approximate peanut's textural contribution. Toast in 1 tablespoon oil at 180°F for 2 minutes to gold. Earthier, grayer flavor than peanut; works well in stir-fries with chili, cumin, or smoked paprika. No green-color issue in savory cooking, since no alkaline leaveners are involved.
08
Pine Nuts
6.73/4 cup : 1 cup
Delicate and buttery; toast lightly
6.7
adjustment for this dish
Pine nuts sub 1:1 for peanuts in stovetop cooking with 68% fat and 14% protein. They toast to gold in 60 seconds at 180°F — the fastest of any nut; stir constantly to prevent scorch past 90 seconds. Delicate, resinous-sweet flavor suits pesto, Mediterranean pilafs, and Levantine stuffed grape leaves rather than Asian cuisines.
09
Hazelnuts
3.31 cup : 1 cup
Toast and chop; richer flavor in baking
3.3
10
Soybeans
3.31 cup : 1 cup
Roasted soy nuts; similar protein content
3.3