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Almond butter substitute

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Almond butter substitute

Postby cherrytree » Fri Nov 20, 2020 7:20 pm

I want to make a chicken recipe tomorrow that requires 3 tbs of almond butter. I haven’t got a chance of buying any at all without going 15 miles to get some and I’m really not that desperate. Please can anyone suggest a good substitute? Thank you.

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Re: Almond butter substitute

Postby Suelle » Fri Nov 20, 2020 7:25 pm

Difficult to say without knowing how it's used in the recipe. Is it in a sauce or a marinade? Could it be a substitute for peanut butter, because of allergy concerns?
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Re: Almond butter substitute

Postby Stokey Sue » Fri Nov 20, 2020 7:26 pm

Any other nut butter or tahini might work?

What's the recipe? If it's mainly to make the sauce silky then those would work, if the flavour is important perhaps a couple of TBS ground almonds and a little extra oil or butter

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Re: Almond butter substitute

Postby ZeroCook » Fri Nov 20, 2020 7:33 pm

Agree with Stokey. Tahini or any nut butter that doesn't have emulsifiers. Failing that, ground almonds or toasted fine breadcrumbs, depending on the recipe if it's for thickening. Quite a few Spanish dishes use breadcrumbs or ground almonds for thickening.

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Re: Almond butter substitute

Postby cherrytree » Fri Nov 20, 2020 7:40 pm

It’s from a lovely book by Fiona Beckett, the wine editor of the Guardian ‘Wine Lover’s Kitchen’ and the recipe is a sort of fusion between French and Indian cuisine. Peanut butter apart, it will be as I said a long trek for almond butter up here.
I might go down the ground almonds route. Thanks everyone.

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Re: Almond butter substitute

Postby ZeroCook » Sat Nov 21, 2020 12:19 am

Cherrytree, just took a look around online for Fiona Beckett recipes - her stuff looks phenomenal- which book do you have?

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Re: Almond butter substitute

Postby Badger's Mate » Sat Nov 21, 2020 12:31 am

I have just finished my first jar of almond butter, the Meridian one. I have to say it was much more like Meridian peanut butter than it was like ground almonds, both in taste and texture, probably because nut butters are made with roasted nuts. I'd agree with other suggestions, say peanut or other nut butter without emulsifiers as a first choice, (dark) tahini second, ground almonds third choice as less similar.

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Re: Almond butter substitute

Postby Stokey Sue » Sat Nov 21, 2020 12:42 am

Fiona Beckett is great, but so far I’ve only looked at recipes incidental to her wine matching

I’ve recommended her matching food & wine website before it’s goo and here it is again

https://www.matchingfoodandwine.com/

Badger’s Mate
There are often tastings of nut butters in my local deli, my favourite non-peanut is Pip and Nut cashew butter which to me has more flavour than any of the almond ones. Recently had the Meridian crunchy peanut butter, too crunchy for me, like gravel. The smooth is great.

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Re: Almond butter substitute

Postby Amber » Sat Nov 21, 2020 1:54 am

I often use http://www.foodsubs.com but it’s not much help this time

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Re: Almond butter substitute

Postby ZeroCook » Sat Nov 21, 2020 3:03 am

Amber, they have a page on nut pastes
http://www.foodsubs.com/Nutseed.html

Just realised that the recipes on her website aren't hers - wine pairings innit. Duh. No matter. It's all good.

Goo, Stokey?

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Re: Almond butter substitute

Postby cherrytree » Sat Nov 21, 2020 10:40 am

It’s ‘Wine Lover’s Kitchen’

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Re: Almond butter substitute

Postby Badger's Mate » Sat Nov 21, 2020 11:00 am

I've only had the peanut (smooth, crunchy, dark roast) and almond butters. I like them all, gravel and otherwise, but Mrs B doesn't, she finds the texture too sticky. Reminds me of the old Spitting Image sketch with Jim Callaghan advertising dog food.

We generally have Meridian, have tried Whole Earth. Am loth to try cashew nut butter for fear that I would be led into temptation. :D

There is always a jar and a spare of peanut butter, tahini (and for that matter Rashi & Dibis), in the cupboard. We often have toast and I enjoy a variety of spreads including yeast extract, Gentleman's Relish, nut butter, rashi & dibis plus all the usual sweet stuff. Tahini and nut butters are used in cooking too of course. I like them on cold noodles.

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Re: Almond butter substitute

Postby Stokey Sue » Sat Nov 21, 2020 11:34 am

ZeroCook wrote:
Just realised that the recipes on her website aren't hers - wine pairings innit. Duh. No matter. It's all good.



Some of the recipes are hers, she was actually a general food and recipe writer before she specialised in drink, think she wrote for one of the supermarket magazines and some others (I’ve met her a couple of times, I’m not this geeky about complete strangers)

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Re: Almond butter substitute

Postby PatsyMFagan » Sat Nov 21, 2020 11:51 am

Badger's Mate wrote:There is always a jar and a spare of peanut butter, tahini (and for that matter Rashi & Dibis), in the cupboard.


Rashi and Dibis :? have I missed something :?:

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Re: Almond butter substitute

Postby scullion » Sat Nov 21, 2020 11:54 am

Badger's Mate wrote:Rashi & Dibis

i haven't heard of that - the recipe sounds good.

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Re: Almond butter substitute

Postby strictlysalsaclare » Sat Nov 21, 2020 11:54 am

I think I remember her name from when I used to get Sainsburys magazines regularly a few years ago.

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Re: Almond butter substitute

Postby Pepper Pig » Sat Nov 21, 2020 11:57 am

Yes. I was thinking Sainsbury’s. That magazine used to be SO good. Not now.

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Re: Almond butter substitute

Postby jeral » Sat Nov 21, 2020 12:46 pm

Going back to almond, almond extract is available if only the flavour is needed. It is super strong though so should be used sparingly. Whether it would work without the butter carrier that ground nuts form is hard to know without knowing what recipe it's for.

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Re: Almond butter substitute

Postby Earthmaiden » Sat Nov 21, 2020 12:56 pm

I'd guess it was needed to create a sauce so either a different nut butter (you can make your own if you have nuts and suitable blending machine) or tahini ( which might be bitter). I have never found almond extract to taste anything like ground almonds - I thought that extract was made from ground kernels.

I wonder what Cherrytree chose, the dish sounded promising.

I like Meridian. Their ingredients and processes are very eco-friendly.

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Re: Almond butter substitute

Postby Stokey Sue » Sat Nov 21, 2020 1:03 pm

I’ve found the actual recipe online, one of Fiona’s own

https://www.thewinesociety.com/inspirat ... d-viognier

The texture of the almond butter is clearly part of the sauce; almonds soaked ground down very fine are part of some versions of korma I think

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