No-Nut Tigernut Spread (AIP/Paleo/Sugar-Free)

This tigernut butter is completely nut-free, AIP, Paleo and whole30 compliant and is the perfect spread for those who need to avoid nuts!

I know what you’re thinking: “Umm Rebecca, how is this spread nut-free if it’s made from tigerNUTS?” Well, I have good news for you! Tigernuts are not a nut, but a tuber, and are completely AIP compliant!

I don’t know about you, but I’ve always been the type to eat peanut butter by the spoonful. I used to top my peanut butter spoonfuls with a few raisins and that was my dessert or afternoon treat.

Once I discovered peanut butter was filled with corn syrup, the horror, I switched to natural peanut butter. I also started buying other nut/seed spreads such as cashew butter and sunflower seed butter (my absolute fave).

BUT then I started following the Autoimmune protocol, which means no peanut butter, nut butters, or seed butters.

Enter: tigernuts!

About Tigernuts

  • Tigernuts are not acutally nuts, they are a tuber (which means they are AIP safe)
  • Tigernuts are naturally sweet and have a nutty, earthy taste with a hint of vanilla flavor.
  • Packed with fibre – another reason to take it easy if you are sensitive to too much fibre.
  • They have a high energy content of starch, fat, proteins, and sugars.
  • Rich in iron, calcium, magnesium, phosphorous, potassium, and vitamins E and C.
  • Tigernuts are also an aphrodisiac. *wink, wink*

I personally think this spread is great with just tigernuts and coconut oil, but you can absolutely switch it up and add some cinnamon, or vanilla bean powder.

I highly recommend spreading it on AIP waffles or AIP biscuits. You could also blend a spoonful or two into a smoothie!

No-Nut Tigernut Spread (AIP/Paleo/Sugar-Free)

Yield: 1.25 cups

No-Nut Tigernut Spread (AIP/Paleo/Sugar-Free)

Prep Time:
5 minutes
Total Time:
5 minutes


    1. Place ingredients in either a high powered blender (I use the Vitamix) or a food processor.
    2. Blend or process until it looks like a creamy nut butter. You may have to stop and scrape the sides during blending/processing.
    3. Enjoy!

Storage: I store mine in a glass jar at room temperature, however, it doesn’t last past a few days around here, since we eat it up so quickly!  If you are concerned, and would prefer to keep it in the fridge, you can take it out beforehand and allow it to warm to room temperature OR just warm up what you plan to use for around 10-20 seconds in the microwave to make it spreadable.
Please note: This post contains affiliate links.


  1. What a creative idea for “nut-butter”! I love it! Those with nut allergies are sure to love this too!

  2. Well hi there !!!
    I was diagnosed with lichen sclerosus also !!! When I saw that word like in in the title I knew to scroll and find whoever was saying that word ! Here you are . The shame because not a lot of people will talk about it . I’m still trying to put the pieces together myself . Thanks for posting this . Wish you were my neighbor so we could figure it out together . Do you have an email address ?

  3. Hmmmm I wonder if I can use this for all those but butters called for in recipes!!!?????

  4. How long do you reckon this will keep in the fridge?

    • Hi Caroline,
      It will stay good for awhile in the fridge, just make sure to take it out beforehand to let it warm up since it will harden because of the coconut oil. I have mine out of the fridge in a cupboard, and it’s been over a week and it’s still good! I suspect it will be fine out of the fridge for awhile since coconut oil has antibacterial, antifungal, all those good properties!

  5. I want to try this recipe, but how does one grind the nuts? I tried to use a food processes, but it does not grind them that well. I made milk with the nuts, and it is delicious1

    • I tried Tigernut milk once when I was pregnant, and it was amazing but shortly after I had an aversion to it. Ever since I’ve been avoiding it… You’ve encouraged me to try it again though! Thank you 🙂

    • Hi Cathy! Best to use tigernuts that have already been ground, I underestimated the fibrous strength of whole tigernuts!

      • thanks, do you know where I can buy them?

        • Amazon sells them, the link in my recipe takes you right to the product!

          If you are in Canada, carries them or sometimes you can find them at Winners!

      • I just did the same thing. Unfortunately, it didn’t do the trick, but I’m so happy I acually had Tigernut flour in my cupboard and made another batch – success. Thank you Rebecca.

        • Oh no hope you didn’t lose too many tigernuts! Glad to hear you were able to make a successful second batch! 😀

  6. This looks SO good…I just LOVE soaked tigernuts. I am pretty confident the whole tigernuts would not work for this..I tried grinding mine in my Blendtec awhile back and it was not even close…too fibrous and tough in the dried state. I will order some flour soon and give this a whirl..thanks for sharing it on AFW, featuring your recipe this week!

  7. Hey Rebecca,

    Don’t you sometimes wonder why a tuber is named Tigernut. Perhaps because it was destined to be this nut-butter replacement.

    This would be such a great recipe for people with nut allergies.

    Thanks for sharing. Take care.

  8. Tammy Meier

    I have tigernut flour. Will that work?

  9. Thank you from the bottom of my almond-butter-loving-now-following-AIP heart 🙂
    And it was a breeze to make in my Blendtec twister jar!

    • Yay! So glad it satisfied that almond butter craving! I love how easy it is to make too. Thanks for sharing Emily 🙂

  10. Thanks for this recipe. I’m at the beginnings of embarking on AIP and this might just keep me sane! It tastes gorgeous 🙂

  11. I’ve been using this recipe as an egg substitute in my AIP baked goods with amazing results! Thanks for the recipe Rebecca!

  12. Would this recipe work as well if I substituted coconut oil for water instead?


  13. How long will this last on the shelf? I made it the other day and I wasn’t thinking and put it in the refrigerator and now it’s hard as a rock.

    • Hi Lora! Just let it warm to room temperature and it will soften up. I’ve had it out on the shelf for a couple weeks without any problems! I suspect it would last even longer since it has coconut oil, but if you’re concerned, you can always keep it in the fridge and let it warm to room temperature before using. Hope this helps! 🙂

  14. Hi Rebecca: I just made tigernut milk. Would I be able to use the “pulp/meal” that was left to make this? I would love to try it as I have problems with Almond anything! Thanks.

    • Hi Louise! I haven’t tried making it with leftover pulp. The only concern I have is that the pulp would be wet. I think it would work better if it were dry. You could use a dehydrator to dry it then use it as you would the tigernut flour. Hope this helps! Let me know if you try it with the pulp. ????

    • I used the milk pulp and even after drying it in the oven it didn’t turn creamy 🙁

  15. Delicious idea!!!!! I love it, thank you! I actually put a heaping tablespoons of the mix on parchment, flatten them then freeze. I’ve got a super nutritious tasty treat while out cycling and they nicely soften by the time I’m ready to eat them out of my bike jersey. Even gooey warm on a summer bike day is delicious.

  16. Jacqueline Horner

    Has anyone tried this recipe with coconut butter instead of coconut oil? Would it work?

  17. My son has Wilson’s disease. He must follow a low copper diet. Do by chance know if the Tigernut Spread is high in copper?

    • Hi Ann,

      After doing a quick search, I discovered tigernuts contain a trace amount of copper. If coconut oil is restricted, you can always use an oil that is acceptable. Hope this helps Ann!

  18. As I mentioned before, tiger nut oil is available and has amazing healing properties. Do a search for the oil and for other recipes using tigernuts. There’s one online for brownies using no sugar due to the natural sweetness. “Chufa” or “chufanut” are alternate names for the little tuber (which may be planted!) and was the original main ingredient for horchata before it was reinvented in the new world.
    Try also sliced tigernuts which are WAY easier to eat and would likely be a suitable replacement for coconut.

    • Thanks for the tip Jhiga! I’ll definitely look into tigernut oil, and sliced tigernuts are something I’ve been wanting to try! Love hearing about healing foods 🙂

  19. I make my own horchata. Then, after running it through the nutmilk bag, I dry then grind up the remnants…ta da…tigernut flour!

  20. Thank you SO much for sharing this recipe. It’s a snow day and my children had bread and nut butter for the first time in years. They are on the autism spectrum and they have been eating AIP for 2 years. They do so much better on it. I haven’t reintroduced nuts yet, and they absolutely loved it. I gave them a glass of homemade coconut milk to go with it! Thanks again!

  21. Made this and can’t believe how much it tastes like peanut butter (of course I haven’t had peanut butter in about 4 years). Love it! Thank You.

  22. Thank you so much for this tiger nut butter recipe! I sometimes get quite despondent wondering what on earth I can,put on my AIP crackers. I love this. ????????

  23. MINE IS not getting creamy at all. What am I doing wrong? I put it in a Foods processer and then a ninja an nothing. I used the remaining “flour” from the tigernuts after making milk. I dehydrated the flour in the oven after so idk if that has anything to do with it…

    • Hi Melissa,

      It must be because you used the milk pulp. Use straight up tigernut flour and it will turn creamy 🙂

  24. This is delicious! I’m getting my daughter started on an AIP plan, and this will be such a great addition to her meals.

  25. Thank you so much!

  26. I LOVE THIS RECIPE! It has become my saviour! I love snacking on apples and PB, and since going on AIP in December I have been craving my favourite snack. This totally hits the spot. I like to make it with only 1/4 cup oil and it is a bit more paste-like, which makes it stay on the apple much better!

  27. Thanks for this. I don’t have blender, instead mixed by hand – it works!

  28. Could you use a different oil? I’m allergic also to coconut and need to avoid the oil. Thanks in advance!

  29. This is wonderful!! I’m so hsppy you came up with this recipe and thankful you shared it. . I was thinking about using seed butters as a replacement for almond butter because I do well varying what I eat. I don’t totally love seed butters though. I do love this! I just used it in my protein bars and they are awesome!!

  30. I just made my first batch using tiger nut flour and coconut oil.
    While it tastes great, I’m wondering how I would substitute avocado oil which is a more neutral taste. Do I still use a cup and 2 TBS?

    • I would start with less, maybe half? and add gradually as you mix until you reach a good consistency 🙂 But I’ve had readers who have used avocado or olive oil and I believe it works well!

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