Substitutions / hazelnuts
What to use instead of hazelnuts
Use almonds in equal amounts. Milder, less earthy flavor; toasting helps bring out a similar nuttiness.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Almonds | 1:1 | Milder, less earthy flavor; toasting helps bring out a similar nuttiness. |
| Cashews | 1:1 | Creamier and sweeter, so the result will be less complex — works best in desserts or nut butters. |
| Pecans | 1:1 | Softer texture and more buttery flavor; good in baked goods but won't replicate hazelnut's distinct taste. |
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.