Substitutions / almonds
What to use instead of almonds
Use cashews in equal amounts. Milder, creamier flavor and softer texture — works well raw or roasted.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Cashews | 1:1 | Milder, creamier flavor and softer texture — works well raw or roasted. |
| Sunflower seeds | 1:1 | Nut-free option; slightly earthier taste, but holds up well in most recipes. |
| Walnuts | 1:1 | More bitter and oily, which can shift the flavor profile noticeably in delicate dishes. |
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.