View Full Version : Substitutes for Macademia nuts
08-04-2005, 02:07 AM
Many of the recipes in Alissa's book or other recipe books I own call for macademia nuts. I was wondering what other nuts substitute well for macademia because my sister is allergic to them, and I make raw food for the both of us.
08-04-2005, 02:47 AM
sometimes cashews will work in the place of macs.
08-04-2005, 03:59 AM
Usually when a recipe calls for macademia nuts specifically, it is because of the texture and fat content, so I substitute pinenuts, I do however, soak them to remove the "piney" taste.
I don't normally soak pine nuts because when you use them it is for the piney taste, but in this situation I will.
also, if you are going to soak pinenuts only soak them for about 15 minutes.
As Rawkinlocs says, you can also use cashews as they are much less expensive, but they don't have the fat content as macs, and they can't be strained, as the actualy "nut" of the cashew disintigrates while soaked and then smushed up in the blender.
Of course this depends on exactly what recipe you are using.
Is it possible to contact the person who wrote the book? On either their website? or look in the book under substitutions? As there might be a section, that tells what they prefer to substitute for the macademia nuts.
08-04-2005, 10:17 AM
supergirl03, Brazil nuts are very similar to Macadamia nuts and when used as a substitute make very little noticeable difference to the finished product.
Is she only allergic to Macadamias?
08-04-2005, 12:44 PM
I second Brazil nuts. This was suggested to me when I asked about substituting for macadamias.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.