A legume that grows underground, not a tree nut, though it is one of the most severe common food allergens. Sold raw, roasted, salted or blanched.
What it does in a recipe: A cheap, high-protein, high-fat seed that toasts to a hard crunch and grinds into a thick, savoury paste. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Groundnuts, Monkey nuts
4substitutes
0close matches
Nuts & seedscategory
Quick answer
Cashews
1 cup roasted peanuts = 1 cup roasted cashews
All substitutes, best first
4 ways to replace peanuts
Cashews
Reliable
1 cup roasted peanuts = 1 cup roasted cashews
A similar size and fat content, and they hold up the same way in a stir-fry, though they are softer and considerably sweeter.
Trade-offSweeter and less savoury, with a softer bite. A cashew satay sauce is milder and rounder than a peanut one.
Allergen checkCashews are a tree nut. Roughly a third of people with peanut allergy also react to tree nuts, so this is not a safe swap for a peanut allergy without medical advice. Nuts and peanuts also share processing lines constantly — check the packet, and take a diagnosed allergy to a clinician.
Toasted sunflower seeds
Reliable
1 cup roasted peanuts = 1 cup raw sunflower seeds, toasted and salted
They toast to a comparable savoury crunch and grind into a paste much like peanut butter, and they are free of both peanut and tree nut protein.
MethodSalt them after toasting rather than before, and cool them completely so they stay crisp.
Trade-offSmaller and milder, so they scatter rather than giving distinct crunchy pieces. In a noodle dish the effect is close.
Allergen checkSunflower seeds contain neither peanut nor tree nut protein and are the standard replacement in a peanut-free kitchen. Shared packing lines remain the practical risk, so where the allergy is severe buy a brand that certifies a peanut- and nut-free facility rather than trusting the ingredient list.
Toasted chickpeas
In a pinch
1 cup roasted peanuts = 1 cup chickpeas, drained, dried and roasted until crisp
Chickpeas are also legumes, so the starchy, savoury flavour is genuinely in the same family, and roasting hard gives a similar crunch.
MethodDry them thoroughly and roast at 400°F/200°C for 30 to 40 minutes until they rattle. They soften again within hours, so make them the same day.
Trade-offDrier and much lower in fat, so they lack the richness peanuts bring. They also lose their crunch quickly in a sauce.
Allergen checkChickpeas are legumes like peanuts but are a distinct allergen and are generally well tolerated by people with peanut allergy — though not universally. Verify with a clinician before serving them to someone with a peanut allergy, and check packaging for shared-line processing.
Almonds
Reliable
1 cup roasted peanuts = 1 cup whole almonds, roasted and chopped
A firmer nut with similar fat, so it holds its crunch in a hot dish where peanuts would soften.
Trade-offHarder, cleaner and less savoury. It will not grind into anything resembling peanut butter.
Allergen checkAlmonds are a tree nut and are frequently processed on equipment shared with peanuts. This does not solve a peanut allergy and may introduce a second one. Read cross-contact statements carefully and treat a severe allergy as a medical matter.
Worth knowing
Peanut allergy is among the most severe and most persistent of the common food allergies, and reactions can follow trace exposure. If you are cooking for someone with one, seeds rather than other nuts are the safe direction, and shared-facility labelling matters more than the ingredient list.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.