01
Almonds
10.0best for drink1 cup : 1 cup
Most common nut swap
10.0
peanuts substitute
for drink.
Drink applications for peanuts — horchata de cacahuate, peanut milk, smoothies — use ground or soaked peanuts to release their 26% protein and 49% fat into liquid. Blended 1:4 nut-to-water ratio with a fine-mesh strain yields a cream-rich milk at 4-5% protein and 5% fat. Unstrained smoothies carry fiber and add mouthfeel per tablespoon. Substitutes on this page are judged on blendability, strain efficiency, protein-to-fat ratio in the liquid, and suspension time in cold drinks before settling.
top substitutes
adjustment for drink
Almonds in drinks — almond milk is the canonical example. Soak 1 cup almonds overnight, blend with 4 cups water, strain through cheesecloth for a creamy milk at 1-2% protein. Far more common than peanut milk in commercial products. Unsweetened almond milk suspends cleanly in coffee or tea without curdling, unlike peanut blends that sometimes separate.
02
Cashews
10.0best for drink1 cup : 1 cup
Works in stir-fries and satay
10.0
adjustment for drink
Cashews in drinks make the creamiest nut-milk — no strain needed because of fine particle grind. Soak 1 hour, blend 1 cup cashews with 4 cups water for a silky-smooth drink at 3-4% fat. Excellent in smoothies, coffee drinks, and cream-based cocktails. Richer mouthfeel than peanut blends; gentler flavor lets other ingredients lead.
03
Hazelnuts
3.3best for drink1 cup : 1 cup
Toast and chop; richer flavor in baking
3.3
adjustment for drink
Hazelnuts in drinks give a toasty-sweet flavor that shines in coffee-based drinks (hazelnut lattes, mochas). Soak 30 minutes, blend 1/2 cup hazelnuts with 4 cups water, strain for a rich milk at 2-3% fat. Remove skins before blending to reduce tannic bitterness. Pairs better with cocoa than peanut does, classic for dessert-style hot drinks.
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04
Pistachios
10.01 cup : 1 cup
Slightly sweeter, good for snacking
10.0
adjustment for this dish
Pistachios in drinks (pistachio milk, kulfi-style smoothies) give a pale green color and floral flavor. Soak 1 hour, blend 1/2 cup pistachios with 4 cups water, strain for a delicate milk. Classic in Persian and Indian drinks with cardamom and rose water; pair with dates or honey for sweetness. Expensive per serving compared to peanut milk.
05
Walnuts
10.01 cup : 1 cup
Slightly bitter; works in savory and sweet
10.0
adjustment for this dish
Walnuts in drinks — less common than other nut milks because of bitter-tannic skins. Soak 2 hours and blanch skins off before blending 1 cup walnuts with 4 cups water. Strain twice for smoothness. 65% fat gives rich mouthfeel but the flavor needs honey or date syrup to balance the tannin edge that peanuts don't carry.
06
Pecans
10.01 cup : 1 cup
Sweeter and softer; great in Asian dishes
10.0
adjustment for this dish
Pecans in drinks — pecan milk for Southern-inspired smoothies and horchata-style drinks. Soak 1 hour, blend 1 cup pecans with 4 cups water, strain for a sweet, buttery milk at 3-4% fat. Pairs with cinnamon, vanilla, and bourbon for a dessert-drink register that peanut's salt-roasted flavor can't quite match.
07
Macadamia Nuts
6.71 cup : 1 cup
Buttery and rich; more expensive swap
6.7
adjustment for this dish
Macadamia nuts in drinks give the richest, most buttery milk of any nut. Soak 1 hour, blend 1 cup macadamias with 4 cups water for a silky drink at 4-5% fat. Excellent in tropical smoothies with coconut and pineapple. Expensive per serving; macadamia milk is the premium cousin of peanut-based smoothie bases.
08
Sunflower Seeds
6.71 cup : 1 cup
Nut-free; toast for crunch in trail mix
6.7
adjustment for this dish
Sunflower seeds in drinks — nut-free seed milks. Soak 1 hour, blend 1 cup seeds with 4 cups water, strain for a mild milk at 2-3% fat. Earthier, grayer flavor than peanut milk; add vanilla and date syrup to bridge the bitter edge. Allergen-safe alternative for schools and nut-free households.
09
Pine Nuts
6.73/4 cup : 1 cup
Delicate and buttery; toast lightly
6.7
10
Soybeans
3.31 cup : 1 cup
Roasted soy nuts; similar protein content
3.3