When I was child, there was no such thing as nut or soy nut or seed butter at the local grocery store. There was peanut butter or there was nothing. Although allergies to peanuts (a legume) and tree nuts were seemingly not as common as today, there were no alternatives to peanut butter, and no yummy recipes like Chocolate Buckeye Candies opens in a new tab made with sunflower seed butter for children (and adults) with peanut or tree nut allergies who were missing out.
Alternatives to Peanut Butter, Almond Butter and Other Nut Butters
Seed and soy nut butters provide the perfect substitution. They’re nutritious, creamy and delicious, perfect for sandwiches, dips, spreads, smoothies and more, and of course, for eating right off the spoon. The best news is they are interchangeable in a variety of recipes calling for peanut and nut butter, so you can still enjoy your favorite recipes.
Because soy nuts and seeds contain fragile polyunsaturated fats, it’s important to store all seed and soy nut butters in the refrigerator.
Soy nut butter is made from roasted soybeans. It’s very “peanut-butter-like” but because soy is a potential allergen, go cautiously and check with your health care provider if there is any doubt.
Sunflower seed butter is made from roasted sunflower seeds. Make your own or purchase ready-to-eat. Use in recipes calling for peanut or almond butter.
Pumpkin seed butter is made from roasted pumpkin seeds, also called pepitas. It may not be as readily available as other seed butters but is easy to make at home. Follow the recipe below substituting pumpkin seeds for the sunflower seeds.
Sesame seed butter and tahini are made from sesame seeds, either toasted or raw. For deeper flavor, choose the toasted varieties. Because sesame seeds can be a little bitter, children may prefer tahini paired with honey or dried fruit like raisins or dates, or sweet fruits like bananas and juicy-ripe pears.
Make Your Own Sunflower Seed Butter
To make your own sunflower seed (or pumpkin seed) butter, roast 2 cups of seeds at 325 degrees F until golden brown and fragrant, about 15 minutes. Roasting brings out the flavor, so don’t skip this step. Transfer hot seeds to a food processor. Blend until the seeds begin to release their oil and clump together. Add about a tablespoon of oil such as expeller pressed canola or virgin coconut oil. Continue processing until creamy, adding a little more oil if needed and a pinch of salt. For a touch of sweet, add a little honey or pure maple syrup. Continue processing until the mixture is creamy to your liking. This may take a few minutes.
Back-to-School Inspiration with Seed Butter
Try these fun tips and back-to-school recipes using soy nut or any seed butter of your choice:
Peanut butter and Jelly Snack Muffins opens in a new tab are kid-friendly and delicious made with sunflower seed butter.
Fancy Ants on a Log opens in a new tab is good with any seed or soy nut butter.
Use sunflower seed butter in place of peanut butter in these Open Face Apple Tahini Sandwiches opens in a new tab.
Open-Face Cucumber and Tahini Sandwiches opens in a new tab can be made with sunflower or pumpkin seed butter as well as tahini. Choose any bread you like to make these sandwiches.
Make Peanut Butter and Date Breakfast Smoothies opens in a new tab with sunflower seed butter.
Replace peanut butter with sunflower seed butter in these gluten-free Spiced Cookies opens in a new tab.
Sunflower seed butter easily replaces almond butter in our Sesame Noodles opens in a new tab recipe.
Try this Carrot Salad opens in a new tab made with sunflower seed butter in place of almond butter.
Have you got some suggestions for going peanut- and tree-nut free? Do you make your own seed butter? Let me know in the comments below.