{"id":6164,"date":"2026-06-10T15:28:06","date_gmt":"2026-06-10T15:28:06","guid":{"rendered":"https:\/\/untocream.pl\/?p=6164"},"modified":"2026-07-24T12:01:01","modified_gmt":"2026-07-24T12:01:01","slug":"pasta-orzechowa-a-maslo-orzechowe","status":"publish","type":"post","link":"https:\/\/untocream.pl\/en\/pasta-orzechowa-a-maslo-orzechowe\/","title":{"rendered":"Nut paste vs nut butter. What's the difference?"},"content":{"rendered":"

\"Mas\u0142a<\/p>\n

How nut paste and nut butter are made<\/h2>\n

Both come from the same process, namely grinding nuts. When roasted nuts are ground long enough, they start to release their natural oil and turn from a loose mass into a smooth, spreadable paste. Nothing needs to be added. A good cashew butter or pistachio paste is simply ground nuts, nothing more.<\/p>\n

Is nut paste the same as nut butter<\/h2>\n

W wi\u0119kszo\u015bci przypadk\u00f3w tak. R\u00f3\u017cnica jest g\u0142\u00f3wnie j\u0119zykowa i zwyczajowa. Przyj\u0119\u0142o si\u0119, \u017ce mas\u0142o orzechowe to nazwa kojarzona ze smarowid\u0142em na kanapk\u0119, a pasta orzechowa cz\u0119\u015bciej pojawia si\u0119 w kontek\u015bcie wypiek\u00f3w i deser\u00f3w. Z technicznego punktu widzenia to ta sama kategoria produktu. Wi\u0119cej o samym nazewnictwie, na przyk\u0142adzie pistacji, przeczytasz w osobnym wpisie o ma\u015ble pistacjowym i pa\u015bcie pistacjowej<\/a>.<\/p>\n

Where the real differences appear<\/h2>\n

The differences only show when you look at the ingredients. In our range it looks like this:<\/p>\n\n\n\n\n\n\n\n
Type<\/th>\nIngredients<\/th>\nFlavour<\/th>\nBest for<\/th>\n<\/tr>\n<\/thead>\n
100% butters (cashew, almond, peanut)<\/td>\njust the nut, no additives<\/td>\npure, nutty<\/td>\nsandwiches, porridge, shakes, sauces<\/td>\n<\/tr>\n
Pistachio paste 100%<\/td>\npistachios only<\/td>\nintense, concentrated<\/td>\nbaking, creams, ice cream, desserts<\/td>\n<\/tr>\n
Creams (pistachio, hazelnut with cocoa)<\/td>\nnut plus additions, e.g. cocoa, sugar, milk<\/td>\nsweeter, dessert-like<\/td>\nstraight from the jar, on bread<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The easiest way to remember it: if the jar says 100%, there is only nut inside. If it is a cream, flavour additions are included that make the product sweeter and ready to eat without any preparation.<\/p>\n

Pistachio paste, a special case<\/h2>\n

A good example is 100% pistachio paste<\/a>. It is exactly the same as pistachio butter, that is ground pistachios, but the name paste caught on because the product most often goes into pastry kitchens. It is concentrated and intense, so even a small amount gives desserts a strong flavour and colour.<\/p>\n

What to choose depending on your need<\/h2>\n