01
Almonds
10.0best for raw1 cup : 1 cup
Most common nut swap
10.0
peanuts substitute
for raw.
Raw peanuts (as in green, uncooked legumes) are rarely consumed — most 'raw' peanuts sold have been briefly heat-treated to kill aflatoxin-producing mold. True raw peanuts taste bean-like and slightly bitter from unreduced tannins. Most of what's called raw is actually unsalted dry-roasted, served at 60-75°F as a snack. Substitutes here are judged on room-temperature crunch, salt-free flavor balance, food-safety holding without refrigeration, and mouthcoat duration compared to peanut's 49% fat release over 10-15 seconds.
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adjustment for raw
Almonds raw are much more common than raw peanuts — blanched or skin-on, at 60-75°F they deliver crunch and mild sweetness. Slivered almonds serve in salads; whole raw almonds as snack. Mouthcoat from 50% fat is similar to peanut's 49% but lighter on the palate. Store refrigerated past 3 months to prevent oxidation.
02
Cashews
10.0best for raw1 cup : 1 cup
Works in stir-fries and satay
10.0
adjustment for raw
Cashews sold as 'raw' are actually steam-treated to remove urushiol — true raw cashews are toxic. At 60-75°F unroasted cashews have a softer, creamier texture than raw peanuts, with sweeter flavor. Pair with dried fruit, chocolate chips, or enjoy solo as a snack. Mouthcoat from 44% fat is milder than peanut's 49%.
03
Pistachios
10.0best for raw1 cup : 1 cup
Slightly sweeter, good for snacking
10.0
adjustment for raw
Pistachios raw (meaning unroasted, unsalted) at 60-75°F have a pale green flesh with floral-delicate flavor. 45% fat gives lighter mouthcoat than peanut's 49%. Shell-on pistachios slow eating pace, making them satisfying snack food. Store refrigerated; the green chlorophyll fades to pale yellow after 3-4 months at pantry temperature.
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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 raw at 60-75°F carry bitter-tannic skin and 65% fat that gives lingering mouthcoat. Refrigerate opened bags — their polyunsaturated fats oxidize in 4-6 weeks at pantry temperature to a rancid note. Whole halves present beautifully in salads; chopped give less-tannic bites. Unlike raw peanuts, raw walnuts are the standard way they're eaten.
05
Pecans
10.01 cup : 1 cup
Sweeter and softer; great in Asian dishes
10.0
adjustment for this dish
Pecans raw at 60-75°F are buttery-sweet with 72% fat — the richest mouthcoat of common nuts. Served whole as snack or chopped in salads and grain bowls. Refrigerate opened bags to prevent rancidity within 6-8 weeks. Raw pecans are far more common than raw peanuts and carry none of the bitter-legume undertone peanuts can have uncooked.
06
Macadamia Nuts
6.71 cup : 1 cup
Buttery and rich; more expensive swap
6.7
adjustment for this dish
Macadamia nuts raw at 60-75°F are buttery-sweet with 76% fat — the highest of common nuts. Crisp and delicate texture. Expensive but rich enough that 3-4 nuts satisfy as a snack. Refrigerate opened bags; their fats oxidize in 4-6 weeks at pantry temperature. Much more commonly eaten raw than peanuts, with superior mouthfeel.
07
Sunflower Seeds
6.71 cup : 1 cup
Nut-free; toast for crunch in trail mix
6.7
adjustment for this dish
Sunflower seeds raw at 60-75°F give lighter crunch than peanuts with 51% fat and 21% protein. Shell-on seeds slow snacking pace; shelled give mild, earthy flavor. Nut-free alternative for schools and allergy households. Refrigerate opened bags to slow the polyunsaturated oil rancidity to 3-4 months of peak freshness.
08
Pine Nuts
6.73/4 cup : 1 cup
Delicate and buttery; toast lightly
6.7
adjustment for this dish
Pine nuts raw at 60-75°F are tender, almost buttery, with 68% fat and a subtle resinous flavor. Best in salads and pestos rather than solo snacks because of expensive cost and delicate flavor. Toast lightly at 180°F for deeper flavor before serving; refrigerate opened bags to prevent rancidity within 4-6 weeks at room temperature.
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