|Cookbook:Nut butter Nut butter|
- Almond butter
- Cashew butter
- Hazelnut butter
- Macadamia nut butter
- Peanut butter
- Pecan butter
- Pistachio butter
- Walnut butter
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
- Pumpkin seed butter
- Sesame seed butter (usually called tahini)
- Soybean butter - generally called "soynut butter" and made from soynuts (roasted soybeans)
- Sunflower seed butter
The following table gives some approximate nutritional properties of a selection of nut and seed butters. It is important to note that many products contain additional oils or other ingredients that may alter the nut butter's nutritional content.
|Peanut butter - natural||94||3.8||8||7||0.4|
|Peanut butter - reduced fat||95||4||6||N/A||0.4|
|Soy butter (sweetened)||85||4||5.5||50||N/A|
|Soy butter (unsweetened)||80||4||6.5||30||N/A|
|Soy-peanut butter (added sweetener)||50||2||1.2||40||N/A|
- Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068-2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).
- Reed Mangels (November–December 2001). "Guide to Nuts and Nut Butters". Vegetarian Journal. Retrieved 2006-08-07.