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.
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 1/3 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:
- Almond Butter Toast
- Soft Gingerbread Cookies
- Fudgy Vegan Almond Butter Brownies
- Chocolate Zucchini Cake with Almond Butter
- Homemade Acai Bowl
- Acai Smoothie
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
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons grapeseed or canola oil
- Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
- 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.
- Turn on the processor, then with the motor running add 1/2 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 1/2 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.
- Move the almond butter to a jar and store refrigerated for up to 4 weeks.
- Category: Essentials
- Method: Blended
- Cuisine: American
Keywords: Almond butter substitute
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.