Ingredient substitution guide
Best substitutes for tahini
Best swap for tahini: Peanut butter, 1:1; stronger flavor; peanut butter is a peanut allergen.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Tahini?
The best swap for Tahini is Peanut Butter, 1:1; stronger flavor; peanut butter is a peanut allergen. Another option is Sunflower Seed Butter, 1:1; mild, nut-free. A third option is Almond Butter, 1:1; thicker, sweeten slightly; almond butter is a tree nut allergen. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Peanut butter | 1:1; stronger flavor; peanut butter is a peanut allergen |
| Sunflower seed butter | 1:1; mild, nut-free How to use it: In baking, halve the baking soda; sunflower seeds can react with it and turn the bake harmlessly green. |
| Almond butter | 1:1; thicker, sweeten slightly; almond butter is a tree nut allergen |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- SunButter, Classic SunButter Cookie (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for tahini