There’s just not much nut butter can’t do. Even if you don’t tolerate the classic peanut, then almond, cashew, Brazil nut, walnut, pecan, and coconut all come to the rescue. And, if that’s not enough, there’s seed butters to help you out too. Sesame butter (tahini), sunflower seed butter, pumpkin seed butter, and even hemp seed butter are all now readily available almost everywhere you go. All these can also be made at home at your leisure with a food processor (or high speed blender).
But we all know that there are only so many sandwiches you can make before you need some new ways to use nut butter. And as magical as a dollop of nut butter is on some crackers or an apple for an afternoon snack, even that gets a little … umm, meh after awhile.
So give these slightly more creative ways to use nut and seed butters a try, and let us know if you have a favorite too!
1. Use it as an Egg Replacer
Flax and chia are stellar egg replacers, but they’re not the only seeds with a secret skill up their sleeves! Nut butters can easily replace any of your eggs in a recipe. One tablespoon will replace one egg. Since they’re rich and dense like eggs are, they’ll help add a rich flavor (which sadly, chia and flax don’t really do), and by adding 1/2 tsp. baking powder per nut butter “egg,” your goods should also rise just fine. Nut and seed butters also have a naturally binding feature to them, so you can be sure your goods will hold together well, just like eggs would help them do.
Try it out in: Raw Peanut Butter Cookies, Raw Almond Butter Chocolate Chip Cookies, Raw Vegan Hot Cross Buns, Chocolate Peanut Butter and Jelly Muffins, Pulp ‘Not Fiction’ Muffins, and Almond Pancakes.
2. As a Dressing or a Frosting
No more store bought salad dressings again! You can make delicious dressings with almond butter, cashew butter, tahini, and even peanut butter! Hemp seed butter also makes a tasty dressing, which is easy enough to do by thinning it out with a little water or non-dairy milk and adding your favorite spices, condiments like mustard or hot sauce, and even a bit of tamari or miso.
And, if salads aren’t your thing, then use nut butter as an instant frosting! Try this out with peanut, almond, cashew, cacao, or coconut butter, which all taste and work the best. You can thin them out with non-dairy milk and use as an instant frosting, using about 1 tbsp. non-dairy milk per 1/4 cup nut butter. If you use coconut butter, warm it in a ramekin on your coffee maker’s hot plate for a few minutes to soften and drizzle it on as an instant frosting.
3. To Replace Dairy in Your Desserts
Not all nut butters stack up in the protein department like almond and peanut (which both have more protein per serving than meat!), but all nut butters will provide a hearty, dense flavor to your foods. They’re also creamy which makes them the perfect replacement for dairy in many desserts. Oh and guess what? They also have more B vitamins, raw minerals, and are easier for your body to digest. Seed butters are particularly more tolerable to people who have a nut sensitivity. Since tahini (sesame seed butter) is basically a gift from the food gods, boasting 8 grams of protein per 2 tbsp. and more calcium than milk per serving, well … really, now. What are you waiting for? Add it to a smoothie paired with dried dates or figs, or use it in raw cookies, cheesecakes, a breakfast bowl. Try raw tahini, almond, hemp seed, pumpkin seed, or peanut butter in your desserts, which all have impressive levels of protein, iron, magnesium, and B vitamins. Who could miss the meat or dairy now!?
Try this trick out in: Raw Chocolate Berry Pudding, Clean Eating and Pumpkin Pecan Fudge, Peanut Butter and Chocolate Cream Cups, Healthy, Organic, Raw and Vegan Snickers, and try all of our raw vegan desserts, many of which use nut butters as a base.
4. Use the Last Bits in the Jar to Make Overnight Oatmeal
If you haven’t tried this hack yet, then you now have a way to call yourself sustainable and satisfied at the same time. Right when your nut butter starts to run out and you only have a wee little bit (about a tablespoon or two) at the bottom, or even just have some lingering around the sides of the jar, then make overnight oatmeal in the jar. As it sits overnight in the jar with the nut butter, it soaks up the nut butter and helps pry it away from the sides. When you go to eat it the next morning and stir it all up, you have instant (and healthy) cookie dough overnight oatmeal. You’re welcome!
Try out this trick in this recipe for making overnight oatmeal with coconut yogurt, and then just make it in your jar that has a little nut butter left. You’ll actually look forward to the end of those jars from now on!
5. Use it as a Protein Replacement in Smoothies
Skip the yogurt and even protein powder if you want next time you make a smoothie. Though there are some pretty awesome clean eating protein powders out there for plant-based eaters, if you’re out or can’t afford them, then high protein nut and seed butters will easily come to your rescue. The highest protein choices include almond, tahini, pumpkin seed, hemp seed and peanut butter. If those aren’t your thing, then no worries; all nut and seed butters will give you quality amino acids, vitamins, minerals and plant-based energy. Choose raw and organic (and even sprouted if you can) nut butters when possible which are not heated and are richer in enzymes to aid in digestion and assimilation.
Try this trick out in these smoothies that use no protein powder, The Best Green Smoothie Ever, or make a Chocolate, Peanut Butter and Banana Smoothie. You might also try these other creative smoothie swaps for even more blending tips and tricks!
Lead Image Source: Single Serving Peanut Butter Cake