Beyond Toast: 10 Savoury Ways to Use Nut Butter

Most nut butter jars never leave the breakfast table. That’s a shame, because a pure nut butter is one of the most useful savoury ingredients in the pantry. It thickens sauces, makes dressings creamy without dairy, and adds richness and depth in seconds.

The key is using a nut butter with nothing added. GIMA nut butters are 100% roasted nuts: no sugar, no salt, no oil. So they behave like an ingredient, not a spread.

1. Pistachio pesto

Blend a big handful of basil, 2 tbsp GIMA Pistachio Butter, 30g grated parmesan, 1 small garlic clove, a squeeze of lemon and 80ml extra virgin olive oil. Season well. Toss through pasta with a splash of pasta water, or spoon over grilled fish.

2. Peanut-free satay

Swap peanut butter for GIMA Almond Butter in any satay sauce. Simmer with coconut milk, soy, lime, a little brown sugar and chilli. Get the full recipe in our satay sauce guide.

3. Almond butter noodle dressing

Whisk 2 tbsp almond butter with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, grated ginger and warm water to loosen. Toss through cold soba noodles with cucumber, spring onion and edamame.

4. Macadamia drizzle for roast vegetables

Loosen 2 tbsp GIMA Macadamia Butter with lemon juice, a pinch of salt and warm water until pourable, a little like tahini sauce. Drizzle over roast pumpkin, cauliflower or carrots, then finish with chilli flakes and herbs.

5. Creamy dairy-free pasta sauce

Stir 2 tbsp macadamia or almond butter into sautéed garlic and mushrooms with a ladle of pasta water and lemon zest. It turns silky, like a cream sauce, and it’s vegan.

6. Hazelnut and roast capsicum dip

Blend 2 roasted red capsicums, 2 tbsp GIMA Hazelnut Butter, 1 garlic clove, 1 tsp smoked paprika, a splash of sherry or red wine vinegar and olive oil. It’s a quick take on Spanish romesco. Serve with crusty bread or grilled meats.

7. Richer curries

Stir a tablespoon of almond or macadamia butter into a korma, butter chicken or Thai curry in the last few minutes. It adds body and a gentle nutty richness, the way ground cashews or almonds do in traditional recipes.

8. Pistachio crust for lamb or fish

Mix 1 tbsp pistachio butter with 1 tsp Dijon mustard and brush over a lamb rack or salmon fillet. Press on breadcrumbs mixed with chopped herbs and lemon zest, then roast.

9. Better vinaigrette

Whisk 1 tsp of any GIMA nut butter into your usual vinaigrette. It emulsifies the dressing so it stays creamy and clings to leaves. Hazelnut is especially good with bitter leaves, pear and blue cheese.

10. Savoury toast toppers

• Almond butter, sliced tomato, flaky salt and cracked pepper
• Pistachio butter, ricotta, honey and chilli
• Macadamia butter, avocado and lime

Tips for cooking with nut butter

• Stir the jar first. Natural oil rises in pure nut butters. Mix it back in before measuring.
• Loosen with warm water. Whisk in warm water a spoonful at a time for dressings and drizzles.
• Add late. Stir nut butter into hot dishes near the end of cooking to keep the flavour fresh.
• Season generously. Because GIMA nut butters are unsalted, savoury dishes need salt and acid such as lemon or vinegar.

FAQs

Which nut butter is best for savoury cooking?

Almond is the most versatile. Pistachio adds colour and flavour to pesto and crusts. Macadamia is the creamiest and mildest. Hazelnut pairs best with roasted vegetables and smoky flavours. Read more in our guide to the GIMA range.

Are these recipes vegan?

GIMA nut butters are vegan. Many of these ideas are too: just skip or swap the parmesan, honey and ricotta.

Can I use nut cream instead?

Not for savoury cooking. GIMA nut creams are sweetened spreads made for desserts and toast. For savoury dishes, use the 100% nut butters.

More ideas by nut: almond, pistachio, macadamia and hazelnut recipes.

Contains tree nuts. Always check labels if cooking for someone with allergies.