Parting with Peanuts

by | Updated: July 3rd, 2012 | Read time: 1 minute

When I was in school, I ate a peanut butter sandwich for lunch nearly every day for 12 years. Recently, however, more and more schools and other places have been establishing “peanut free zones” and outright peanut bans, to protect people who are highly and dangerously allergic to peanuts.

Allergies aren’t the only reason to part with peanuts””others (like me) may be searching for an exciting new alternative to an old standby. Luckily, there are many substitutes for peanut-based butters, oils, dressings and more, making it easy to be peanut free!

Sunflower seeds, almonds, cashews, macadamia nuts, pumpkin and soy nuts are all used to make delicious, nutrient-packed butters that can be used in place of peanut butter. Many can be used as substitutes in recipes, and can also be used to make peanut-free sauces and dressings. Tahini sauce, made from sesame seeds, is a great peanut-free addition to sandwiches, salads and veggies.

If you’re avoiding peanuts due to an allergy, remember that some individuals who suffer from a peanut allergy may also be allergic to other nuts and seeds, and sensitivities vary from person to person. Additionally, it’s very important to check the label of any food you buy for complete ingredient information to ensure it is free from all traces of peanuts.