Don’t have this nut butter or working around an allergy? Here’s the best almond butter substitute to use on toast or in recipes.

Almond butter substitute

Making a recipe that calls for almond butter and don’t have it? Or working around a nut allergy? Almond butter is one of the most popular nut butters, of course always playing second fiddle to it’s popular cousin peanut butter. It’s got a neutral flavor and is great drizzled on just about anything. It’s perfect on almond butter toast, but is also used in baked goods. Need a replacement? Here’s the best almond butter substitute.

Best almond butter substitute

1. Sunflower butter

The best almond butter substitute if you’re working around a nut allergy? Sunflower butter! This butter made with sunflower seeds is a widely accepted substitute for any type of nut butter. It’s creamy and has a neutral flavor similar to almond butter. You can find it at your local grocery or make it at home.

Keep in mind: if you add sunflower butter a baked good, it can turn a green color due to a chemical reaction with the baking soda or baking powder! It is safe to eat, per the Sunbutter website. They suggest reducing the baking powder or baking soda by ⅓ in baked goods.

2. Pumpkin seed butter

Another good almond butter substitute for a nut allergy? Pumpkin seed butter! This creamy green butter is made with pumpkin seeds, also called pepitas. You can find it in grocery stores or online, and it’s delicious! Whether you’re making toast or using it in baked goods, it’s a great alternative to almond butter.

3. Peanut butter

The most popular nut-based almond butter substitute? Peanut butter! Peanut butter is a natural replacement for almond butter in any and all uses of the nut butter. It has a sweeter flavor than almond butter, which is more neutral. It’s obviously very easy to find, or you can make Homemade Peanut Butter.

4. Cashew butter

Another good nut-based almond butter substitute? Cashew butter! The creamy texture and lightly sweet flavor of cashew butter works well as a replacement. You can use it anywhere you’d use almond butter: toast or baked goods. Buy it or make our Homemade Cashew Butter.

5. Pecan butter

Another almond butter substitute? Pecan butter! It’s even creamier and has a nuttier flavor than almond butter. It’s harder to find at grocery stores, but it’s very easy to make at home! Try this Homemade Pecan Butter.

6. Pistachio butter

Pistachio butter is another nut butter that works in place of almond butter. It’s creamy and green: and it one of the best tasting nut butters around! You can find it at some grocery stores in the nut butter section or online, or it’s easy to make at home.

7. Hazelnut butter

Hazelnut butter is another nut butter that works in place of almond butter. It’s creamy and has a beautifully nutty flavor (combine it with chocolate and it’s Nutella!). It’s more of a niche product, but you can find it at some grocery stores in the nut butter section or online.

8. Walnut butter

A final almond butter substitute? Walnut butter! Walnut butter is creamy and ultra nutty in flavor. It can have a bitter aftertaste so you may want to combine it with honey on toast. Find it at grocery stores, online, or make your own homemade.

Here are some almond butter recipes where you could use this substitute:

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Almond butter

Almond Butter Recipe

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: About 1 cup 1x


This homemade almond butter recipe is easy and fun to make, and it tastes incredible! Here’s how to make almond butter at home.


  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons grapeseed or canola oil


  1. Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
  2. Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
  3. Turn on the processor, then with the motor running add ½ teaspoon kosher salt and 1 tablespoon of oil. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. 
  4. Move the almond butter to a jar and store refrigerated for up to 4 weeks. 
  • Category: Essentials
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan

Keywords: Almond butter substitute

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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