Substitutes For Walnuts
If you’re out of walnuts or need to avoid them because of an allergy, there are plenty of options that work just as well in your recipes. From pecans and almonds to seeds and even dried fruits, these substitutes provide similar texture and flavor without compromising the dish.
In addition to the usual choices, you can try creative alternatives that work in both sweet and savory recipes. Whether you want something that closely matches walnuts or adds a unique twist, these substitutes make it easy to keep cooking without missing a beat.
Why you need walnuts
Walnuts serve a few purposes in cooking and baking. Here are a few reasons you need them:
- Walnuts add a rich, nutty flavor to salads, sauces, cookies, cakes and bread.
- They add a satisfying crunch or a moist, crumbly texture to savory and sweet dishes.
- Walnuts are a good source of protein and healthy fats.
- They add richness to baked goods.
Common substitutes for walnuts
Walnuts are commonly used in several sweet and savory recipes, but they aren’t the only option. The choices are diverse, from pecans and almonds to pumpkin seeds and sunflower seeds.
Pecans
Pecans are close to walnuts in taste, texture, and appearance. They have a slightly richer and more savory flavor, which can enhance the overall taste of your dish. Pecans work well in baked goods like cookies and cakes and are great in salads and sauces too. Use pecans as a one-for-one substitute for walnuts.
Almonds
Almonds bring their own distinct flavor and crunch, making them best for recipes where their taste pairs well with other ingredients or when only a small amount of walnuts is called for. Toasted almonds fit nicely in savory dishes, while raw almonds are good for baking. You can swap them in at a one-to-one ratio.
“Almonds are a great choice to sub in for walnuts. Their firm crunch provides a satisfying texture, and they’re easy to substitute using a one-to-one ratio. Whether I’m baking, cooking or tossing a salad, I find that almonds add a delightful touch to my recipes!”
— Kristin King, Dizzy Busy and Hungry
Brazil Nuts
Brazil nuts have a mild, smooth flavor with a hint of coconut. Their gentle taste blends well without overwhelming a recipe’s other ingredients. Use Brazil nuts as a one-for-one replacement for walnuts in sweet or savory dishes.
Cashews
Cashews are mild, creamy, and slightly buttery. Their texture works especially well in sauces and recipes that don’t need crunch. For baked goods where texture matters, roasted cashews are a better choice. Cashews can replace walnuts in equal amounts.
Hazelnuts
Hazelnuts offer a firm crunch and sweet, buttery taste. They are sweeter than walnuts, which makes them a good fit for desserts like cakes, cookies, and treats with chocolate. Use them as a one-for-one swap for walnuts.
Macadamia Nuts
Macadamia nuts are rich and buttery with a soft crunch. Roasting them gives more crispness if you want added texture. They are great in cookies, pies, ice cream, sauces, dressings, or as a crust for chicken or fish. Substitute them one-for-one for walnuts.
Peanuts
Raw peanuts have a light, nutty taste, while roasted peanuts offer a stronger, earthy flavor. Both add crunch, though raw peanuts are a bit chewier. They work well in sweets like cookies and pies and as a topping or coating in savory dishes. Use them in equal amounts as walnuts.
Pepitas
Pepitas, or shelled pumpkin seeds, have a nutty taste and a chewy, slightly oily texture. They work well in baking, marinades, sauces, and pesto. Pepitas can be swapped one-for-one for walnuts.
Sunflower Seeds
Sunflower seeds have a mild, sweet nutty flavor and soft texture. They shine in savory dishes like pesto or in muffins and bread. They may not bring the same texture to some baked goods, but roasting can add crunch. Use ¾ cup of sunflower seeds for every cup of walnuts and adjust as needed.
Flax Seeds
Flax seeds have a mild, nutty taste and sandy texture when ground. They should be ground for best digestion. They work well as toppings for soups or salads and can stand in for walnuts in baked goods for flavor, though they won’t provide the same crunch. Use ½ cup of flax seeds per cup of walnuts.
Sesame Seeds
Toasted sesame seeds offer a nutty taste and light crunch. They’re good in baked goods and savory dishes like pesto or coatings for chicken. Start with less than a one-to-one swap because of their strong flavor and small size, then add more as needed.
Final thoughts
When you’re out of walnuts, you’re never too far from an easy substitute. There are lots of great subs to use, you only need to pick one and go with it. Experiment when you can with different substitutes and you made find something that gives your old recipe new life!
