Instead · 1
almond or cashew butter
one for one
- What it gets you
- The same emulsifying nut fat in a sauce, a dressing or a bake.
- What it costs you
- The flavor, which in a satay or a noodle sauce is the whole dish. Cashew is the milder swap.
Substitutions · 19 dishes here use it
Out of peanut butter
Fat, salt and body all at once, which is why it thickens a sauce as it flavors it. Loosen it with hot liquid a spoonful at a time or it seizes into a lump.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
1 of the 19 dishes here that mention peanut butter list it as optional — 5% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
tahini
one for one, with a little honey if the recipe wanted sweetness
- What it gets you
- A seed paste that thins and emulsifies identically and suits the same savory sauces.
- What it costs you
- Sweetness and body. Tahini is bitter and thinner, so it needs balancing.
Instead · 3
sunflower seed butter
one for one
- What it gets you
- Close to peanut, and it is the allergy-safe answer.
- What it costs you
- It can turn green in a bake, which is chemistry rather than spoilage but still a surprise.
Where you can just leave it out · 1
These dishes list peanut butter as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Where the swap will be tasted · 4
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes peanut butter a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company peanut butter keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.