11 Best Substitutes for Cashew Butter


Cashew butter made from baked or roasted cashews is a food spread.

Cashew butter is rich and creamy in flavor and is a gluten-free, dairy-free, and vegan alternative to cooking cream.

However, Cashew butter is expensive and may cause allergies to some people, so we have highlighted the best substitutes for Cashew butter in this article.

11 Best Substitutes for Cashew Butter

The best substitute for Cashew Paste are – Hazelnut Paste, Pine Nut Paste, Almond Paste, Sesame Paste, Sunflower Paste, Poppyseed Paste, Sour Cream, Cream Cheese, Heavy Cream, Yogurt, and Cornstarch. They are discussed in detail here –

Hazelnut Paste

Hazelnut Paste is a food spread from crushed and blended hazelnuts generally found in Europe.

Hazelnuts seeds can be used whole, sliced, ground, raw or roasted to make Hazelnut paste.

The paste has a luscious texture and nutty aroma, with an added pop of husky, fleshy hazelnut.

It works as a base to mix with chocolate to create praline fillings with a very pure and intense hazelnut taste.


Hazelnut paste is added in flavor ice creams, patisserie crèmes, and dessert crèmes with a pure, unsweetened hazelnut taste.

Pine Nut Paste

Pine nut paste is made from Pine nuts, also called piñón ( or pignoli), the edible seeds of pines (family Pinaceae, genus Pinus).

As pine nuts are high in oil content, Pine nut paste is extremely creamy with a distinctive strong pine taste and aroma.

The fruits of pine nuts are high in protein, iron, magnesium, and antioxidant vitamin E, which helps keep skin healthy and young in appearance.


It is used with aged cheeses, fresh hot buttered biscuits, or roasted carrots, or added to gravies and sauces for a bit of sweetness.

Almond Paste

Almond paste is a food paste made from ground roasted almond, which are the seeds of the Prunus dulcis tree.

Almonds are rich in healthy fats, fiber, protein, magnesium, and vitamin E and induce low sugar.

It has a coarser and softer texture which allows it to be spread as a filling.

The paste is crumbled into pieces and mixed with other ingredients to make a pastry crust.


Almond paste is commonly used in making frangipane, a type of almond filling used in many tart recipes.

Sesame Paste

Sesame paste, also commonly referred to as Tahini, is made from sesame seeds is a Middle Eastern condiment made from ground hulled sesame is a seed substitute for Cashew butter.

It has a nutty flavor and has a thick texture that is ensured with slow-roasting at the lowest possible temperature into a smooth paste.

Tahini is light-colored, most often made of unroasted seeds, and provides is mildly bitter flavor; however, sesame seed paste is golden brown, made from toasted seeds, and quite sweet in flavor.


This particular paste is famous in Chinese cuisine for making sauces for salads and noodles, fillings for buns and bread, and dipping sauces for hot pot for an extra nutty creaminess.

Sunflower Paste

Sunflower paste, popularly known as sunflower seed paste, is a food paste made from sunflower seeds.

The seed is rich in toasty, adding an earthy flavor, and is used as a spread on toast, with granola, or by the spoonful.

The seeds are soft, nutty and provide a rich, creamy texture when added to the dish.

It works as an easy and excellent seed substitute for Cashew butter.


Sunflower seed paste may also contain sugar, so it’s important to add them to a dish after measuring their need in the dish.

Poppyseed Paste

Poppyseed paste is made from Poppy seed is an oilseed obtained from the opium poppy.

It works as a seed substitute for Cashew butter.

Poppy seeds are tiny, kidney-shaped seeds harvested from dried seed pods by various civilizations.

This distinctive paste is unique and colorful with a slightly nutty, woody flavor.


Poppyseed paste is vegan and is commonly used in bread and pastries.

Sour Cream

Sour cream prepared from the combined action of Lactococcus lactis bacterial culture cream strains is used in many savory foods, such as stroganoff, vegetable dishes, dressings, snack dips, etc.

It is sour and thick cream.

The thick textured sour cream is made from cream with different fat contents is a dairy product obtained by fermenting regular cream with certain lactic acid bacteria.


Sour cream works as a garnish or topping for chili, soups, and stews, as well as Mexican favorites like nachos and burritos.

Cream Cheese

Cream cheese created in England cheese is made combining cream and milk cause the cheese to have a high-fat content.

It works as a dairy substitute for Cashew butter.

Rich and luxurious this cheese has a smooth, spreadable cheese consistency.

It is widely consumed in cheesecakes, frostings, dips, toppings, sweet & savory dishes, and desserts.


Cream cheese as a Cashew butter substitute works best in cold dishes such as icecreams but can also be utilized in hot dishes such as soups.

Heavy Cream

Heavy cream is derived from the high-fat part of fresh milk.

Fresh milk is left to stand, and after some time, a heavy cream rises to the top that can be scraped off if wanted easily.

Unlike any other cream, Heavy cream is higher in fat consisting of 36–40% fat than other cream varieties.

The cream provides heavy thick consistency similar to Cashew butter.


Heavy cream is extremely versatile and used in tender cream biscuits, lush scrambled eggs, creamy pasta, no-bake pie, and more.


Yogurt is a food produced by Lactobacillus bacterial fermentation of milk. The bacteria Lactobacillus that makes yogurt are known as yogurt cultures.

It has a different consistency and tangy flavor.

It works as an excellent source of calcium, protein, probiotics, and regular yogurt consumption associated with better immune system function, weight management, and reduced inflammation.


Yogurt is used in toast, fruit, salads, shakes, eggs, and shakes and works as an excellent dairy substitute for Cashew butter.


Corn starch or maize starch, or cornflour, is the starch derived from corn grain.

It borns from the endosperm of the kernel.

Unique in quality, Cornstarch is most commonly used as a food ingredient, often to thicken sauces or soups and make corn syrup and other sugars.


Corn starch is used in gravies, marinades, sauces, soups, and casseroles and makes a decent substitute for Cashew butter.


Should you refrigerate cashew butter?

Cashew butter commonly does not contain any artificial preservatives or stabilizers. They can become rancid if left out of refrigeration for an extended period when exposed to warm temperatures.

Where is cashew butter used?

Cashew butter is ideal for creating non-dairy milk, creams, smoothies, icecreams, and sauces also great for thickening sauces and curries.

Bottom Line

Cashew butter is the best source of monounsaturated fatty acids, essential amino acids, and magnesium. There are, however, many substitutes available in place of Cashew butter with similar use.

I hope this list helps find you your suitable replacement for Cashew butter. Also, do share your experience and recipes in the comments section.

Show Some Love by Sharing!

About Betty Ellis

Betty is a food researcher who spends most of her time analyzing the nutritional aspects of various foods. She also researches methods to enhance taste, as well as how to store certain types of foods. She enjoys cooking for herself and her three dogs even though she doesn't have a lot of free time outside work.