Ingredient substitute

What can you use instead of peanut butter?

Almond butter, Sunflower seed butter and Cashew butter 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

Almond butter. Use the same amount. Sweeter, thinner. Same fat.

Adjust: Direct swap.

Almond butter
Drop-in swap

Use the same amount (ratio 1:1)

Sweeter, thinner. Same fat.

Flavor
Mild almond.

Texture
Same.

Moisture
Same.

Adjust
Direct swap.

Best for
Any recipe

legume free (tree nut)
Sunflower seed butter
Drop-in swap

Use the same amount (ratio 1:1)

Allergen-free. Green tint.

Flavor
Roasted seed.

Texture
Same.

Moisture
Same.

Adjust
Stir well — oil separates.

Best for
Nut-free schools, Allergies

legume free · nut free
Cashew butter
Drop-in swap

Use the same amount (ratio 1:1)

Creamier, milder.

Flavor
Mild, buttery.

Texture
Smoother.

Moisture
Same.

Adjust
Direct swap.

Best for
Any recipe

legume free (tree nut)
Soy nut butter
Small adjustment

Use the same amount (ratio 1:1)

Nut-free made from soybeans.

Flavor
Roasted soy.

Texture
Same.

Moisture
Same.

Adjust
Direct swap.

Best for
Nut-free needs

legume free · nut free
Tahini
Changes flavor or texture

Use the same amount (ratio 1:1)

Bitter. Different flavor.

Flavor
Bitter sesame.

Texture
Thinner.

Moisture
Same.

Adjust
Add honey or sugar to balance bitterness.

Best for
Asian + Middle Eastern

legume free · nut free