3 Easy Recipes That Call for Nut Butters

Categories: Recipes

Andy Broder
Tahini, Sunflower Seed Butter, Almond Butter, Pumpkinseed Butter

Forget peanut butter. There are all sorts of nut butters just waiting for your morning toast. More important, every jar of cashew or pumpkinseed butter is the secret ingredient to thicken your sauce, bring depth to your salad dressing, or turn tortilla chips into fancy hors d'oeuvre.

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When my Canadian neighbors migrated home for the summer a few weeks ago, they cleaned out their refrigerator and I acquired a veritable gold mine of nut butters. The next afternoon, I had an open-face white cheddar and sunflower seed butter on pumpernickel sandwich. Since then, I've been incorporating a dollop of those beyond-the-peanut butters in all sorts of recipes. They've become my new secret ingredients.

Andy Broder
Fiddleheads in Pumpkin Seed Butter, and Nearly Pad Thai with Almond Butter
As a side dish, I've added Nearly Pad Thai to my repertoire. I'll always have a soft spot on my palate for buttered noodles, but bringing the flavors of Pad Thai to my plate in less than 15 minutes is a great way to perk up an otherwise boring dinner.

I start by cooking shallots or onions in butter. I add a little honey, almond butter, Sriracha sauce, and salt and pepper. As soon as those ingredients are sizzling, I add some water and bring the nearly done sauce to a boil. A few minutes later, I add cooked noodles (any flat, fettuccini-shaped noodle will work). A minute of gentle stirring later and they're done. Who says the vegetables can't be on the side, instead of in, the Pad Thai? A similar technique got me a plate of Fiddlehead Ferns in Pumpkinseed Butter.

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