Are you someone with peanut allergies who wishes that you could make delicious cakes, cookies, and other recipes? While there are plenty of recipes out there that are ‘peanut-free’ but weren’t made specifically for those with food allergies, what if your favorite foods do contain peanuts? If you’re in this situation, do not despair – there are plenty of substitutes to turn these into peanut-free recipes. If you are new to peanut allergies or don’t have a set of tried-and-true peanut-free recipes yet, this prospect can seem daunting. In fact, though, it’s not any more difficult than following a recipe containing peanuts.
Many recipes – for everything from cookies to stir fry sauces – contain peanut butter. Luckily, there are plenty of alternatives, including butters made from soy nuts, sunflower seeds, and sesame seeds. These can be used as direct substitutions for peanut butter in any recipe, as they have a similar texture and flavor.
Peanut oil is another common ingredient in recipes, particularly those for various sauces. Some with peanut allergies are able to eat peanut oil without experiencing a reaction, although others are not. As an alternative, use another form of oil, such as coconut oil or sesame oil.
What about recipes containing chopped nuts? One of the problems with using whole or chopped nuts is that they are often processed in facilities that handle peanuts, making it difficult to substitute chopped peanuts for chopped walnuts, almonds, and other tree nuts. Many of those with peanut allergies have found success using pumpkin or squash seeds for a bit of crunchiness without the worry. Chopped water chestnuts are also a possibility to add crunch without impacting the flavor.