01
Cashews
10.0best for dressing1 cup : 1 cup
Works in stir-fries and satay
10.0
peanuts substitute
for dressing.
Peanut-based dressings (Thai, gado-gado, Indonesian) pair ground peanuts with lime, soy, and chili to coat salads and noodles. The 49% fat gives a room-temperature emulsion that clings to leafy greens for 2+ hours at 60-75°F before re-whisk is needed. Ground-peanut viscosity means the dressing pours like thin paste, thicker than vinaigrette. Substitutes here are judged on grind-texture on the palate, emulsion stability at 60-75°F, coating adhesion on bitter vs delicate greens, and pairing with the dressing's sour-salty-spicy triangle.
top substitutes
adjustment for dressing
Cashews sub 1:1 for peanuts in dressing. Soak 1 hour and blend for silky cream-based dressing (dairy-free ranch or creamy caesar). 44% fat gives gentler mouthcoat than peanut. Excellent for delicate greens where peanut's assertive flavor would overpower. Emulsion holds 2+ hours at 60-75°F thanks to fine particle size.
02
Sunflower Seeds
6.7best for dressing1 cup : 1 cup
Nut-free; toast for crunch in trail mix
6.7
adjustment for dressing
Sunflower seeds sub 1:1 for peanuts in nut-free dressings. Soak 30 minutes, blend with liquid and acid for a creamy paste dressing. 51% fat emulsifies at 60-75°F with acid and salt. Earthier, grayer flavor than peanut; add 1 teaspoon honey per serving to bridge toward peanut's rounder, more roasted note on leafy greens.
03
Pine Nuts
6.7best for dressing3/4 cup : 1 cup
Delicate and buttery; toast lightly
6.7
adjustment for dressing
Pine nuts sub 1:1 for peanuts in dressing. Blend 1/4 cup pine nuts with olive oil, lemon, and basil for a pesto-style dressing. 68% fat emulsifies cleanly at 60-75°F. Delicate resinous flavor belongs in Mediterranean dressings, not Thai or gado-gado contexts where peanut shines. Emulsion holds 90 minutes before re-whisk.
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04
Almonds
10.01 cup : 1 cup
Most common nut swap
10.0
adjustment for this dish
Almonds sub 1:1 for peanuts in dressing. Blend blanched or soaked almonds with liquid and acid into a creamy paste. 50% fat emulsifies at 60-75°F similarly to peanut. Flavor is softer, more marzipan-leaning than peanut; works best in Mediterranean-leaning dressings with lemon and olive oil rather than Thai-style lime-chili-soy.
05
Pistachios
10.01 cup : 1 cup
Slightly sweeter, good for snacking
10.0
adjustment for this dish
Pistachios sub 1:1 for peanuts in dressing. Blend 1/4 cup pistachios with olive oil, lemon, and fresh herbs for a vibrant green dressing. 45% fat emulsifies cleanly at 60-75°F. Floral, delicate flavor belongs on fruit salads, grain bowls, or Middle Eastern salads — not the bold chili-soy register where peanut dominates.
06
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 dressing. Blend 1/4 cup walnuts with yogurt, garlic, and lemon for a Georgian-style dressing. 65% fat gives rich emulsion at 60-75°F. Bitter-tannic flavor contrasts with peanut's rounded-roasted. Toast walnuts before blending for a deeper, less astringent dressing flavor that holds up to sturdy leafy greens.
07
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 dressing with 72% fat and buttery-sweet flavor. Blend 1/4 cup pecans with maple syrup, cider vinegar, and mustard for a Southern-US dressing over bitter greens or roasted squash. Emulsion at 60-75°F holds 60-90 minutes. Richer, sweeter than peanut; not suitable for savory Asian-register dressings.
08
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 dressing with 76% fat — the richest mouthcoat. Blend 1/4 cup macadamias with coconut milk, lime, ginger for a tropical dressing. Emulsion holds 2+ hours at 60-75°F. Delicate buttery flavor best with tropical or Hawaiian-inspired salads; expensive application for everyday peanut-dressing replacement.
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