Substitutions / peanut butter
What to use instead of peanut butter
Use almond butter in equal amounts. Very close in texture and fat content, but milder and slightly less rich.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Almond butter | 1:1 | Very close in texture and fat content, but milder and slightly less rich. |
| Sunflower seed butter | 1:1 | Nut-free and similar in consistency, though it has a more earthy flavor and can turn baked goods greenish due to a reaction with baking soda. |
| Tahini | 1:1 | Works well in savory dishes and dressings, but it's thinner and more bitter — less suited to sweet applications. |
How much is a cup of peanut butter?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh peanut butter in grams →
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.