Ingredient substitute

What can you use instead of almonds?

Cashews, Pecans and Walnuts are the easiest swaps. Below: 5 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Cashews. Use the same amount. Sweeter, softer.

Adjust: Use raw unless recipe needs roasted.

Cashews
Drop-in swap

Use the same amount (ratio 1:1)

Sweeter, softer.

Flavor
Mild.

Texture
Softer.

Moisture
Same.

Adjust
Use raw unless recipe needs roasted.

Best for
Any recipe

nut free
Pecans
Drop-in swap

Use the same amount (ratio 1:1)

Sweeter, softer than walnuts.

Flavor
Buttery, sweet.

Texture
Same.

Moisture
Same.

Adjust
Direct swap.

Best for
Sweet baking, Pralines

nut free
Walnuts
Small adjustment

Use the same amount (ratio 1:1)

More bitter, earthier.

Flavor
Earthy, tannic.

Texture
Crunchier.

Moisture
Same.

Adjust
Best when toasted.

Best for
Baking, Salads

nut free
Hazelnuts
Small adjustment

Use the same amount (ratio 1:1)

Distinct flavor. Toast for best.

Flavor
Distinct hazelnut.

Texture
Same.

Moisture
Same.

Adjust
Remove skin after toasting.

Best for
Sweet baking, Pralines

nut free
Sunflower seeds
Small adjustment

Use the same amount (ratio 1:1)

Allergen-free nut replacement.

Flavor
Roasted.

Texture
Same crunch.

Moisture
None.

Adjust
Use unsalted.

Best for
Nut-free needs, Allergies

nut free

What is the best substitute for almonds?

Cashews is the closest swap. Use the same amount. Sweeter, softer.

How much should I use instead of almonds?

It depends on the swap. Cashews: Use the same amount. Pecans: Use the same amount. Walnuts: Use the same amount.

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.