Ordering nut-free at a restaurant usually means checking for two separate groups: peanuts and tree nuts such as almonds, cashews, walnuts, pecans, and pistachios. Both are major allergens in the US, and food labels name the specific tree nut.[1] Peanuts are legumes rather than true nuts, but the two often share kitchens and production lines, so ask about sauces, pastes, garnishes, oils, and shared equipment, and check with your allergist which nuts you need to avoid.[2]
Confirm certification, ingredients, and allergens with the restaurant. For severe allergies, speak to staff in person before ordering; menu descriptions and SeEat are not a safety guarantee.
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What to order
- Dishes with a short, known ingredient list, served without crumbs, crushed toppings, or garnishes; tree nuts are often used as garnishes on salads and as dessert toppings.[3]
- Plainly grilled, roasted, or steamed dishes rather than sauce-heavy curries and stir-fries, after asking about the oil, wok, and utensils
- Dishes with every sauce listed, or with sauces served on the side so each can be checked
- Fruit or a packaged dessert whose label you can read, rather than desserts from bakeries or ice cream counters, which FARE considers high risk for tree nut allergy.[4]
Where nuts commonly appear on menus
FARE flags African, Asian (especially Chinese, Indian, Indonesian, Thai, and Vietnamese), and Mexican restaurant food as places where peanuts often appear, along with sauces, desserts, chili, and egg rolls.[2]
What to check
- Satay, commonly served with a spicy peanut sauce.[5]
- Kung pao chicken and other Sichuan dishes, where peanuts are a common ingredient.[6]
- Creamy curries such as korma; ask whether the sauce is thickened with ground cashews or almonds.
- Pesto, which often includes pine nuts or walnuts.[4]
- Mole, which may be thickened with nuts; mole almendrado is made with almonds.[7]
- Baklava, a phyllo pastry filled with chopped walnuts, pistachios, or almonds.[8]
- Cooking and finishing oils; ask which oil is used, since cold-pressed or expelled peanut oils may contain peanut protein.[2]
Questions for the restaurant
- Does any sauce, paste, marinade, or garnish in this dish contain peanuts or tree nuts?
- Which oil do you cook with, and is it shared with dishes that contain nuts?
- Are nuts chopped or ground on the same boards, mortars, or blenders used for my dish?
Cross-contact: leaving the nuts out may not be enough
Removing nuts from a recipe does not remove nuts from the kitchen. FARE notes a high risk of cross-contact even when you order a dish made without tree nuts.[4]
What to check
- Grills and fryer oil shared with nut-crusted or nut-sauced dishes; FARE names both as common cross-contact points.[9]
- Garnish stations and dessert counters where crushed nuts are sprinkled by hand.
- Woks and pans used back to back for nut dishes without being washed.
Questions for the restaurant
- Can my dish be cooked in a cleaned wok or pan, with fresh oil and clean utensils?
- If nut contact can't be avoided for this dish, which menu item involves the fewest shared steps?
Frequently asked questions
Is a peanut allergy the same as a tree nut allergy?
No. Peanuts grow underground and are related to beans and peas, while tree nuts are a separate group. FARE reports that about 40% of children with tree nut allergies are also allergic to peanut, so your allergist is the one to say whether you avoid one group or both.[4]
Is coconut a tree nut?
The FDA no longer lists coconut as a tree nut in the 5th edition of its allergen labeling guidance, published January 6, 2025, although coconut still appears in ingredient lists.[10] FARE notes that coconut has typically not been restricted for people with tree nut allergy, but coconut allergy does exist, so ask your allergist.[4]
Is refined peanut oil different from cold-pressed peanut oil?
FARE says highly refined peanut oil is exempt from allergen labeling and that most people with peanut allergy can eat it, with their doctor's agreement; cold-pressed, expelled, or extruded peanut oils should be avoided. A restaurant may not know which type it uses, so ask to see the container.[2]
How should I describe a nut allergy to the server?
Name each nut you react to, for example peanuts, cashews, or pistachios, rather than saying only nuts. Peanuts and tree nuts are separate allergen groups, and labels identify tree nuts by type, so specific names are easier for the kitchen to check.[1]
Related guides
Sources
- U.S. Food and Drug Administration. Food Allergies. Accessed
- Food Allergy Research & Education (FARE). Peanut. Accessed
- American College of Allergy, Asthma & Immunology (ACAAI). Tree Nut Allergy. Accessed
- Food Allergy Research & Education (FARE). Tree Nut. Accessed
- Encyclopaedia Britannica. Rijsttafel. Accessed
- Encyclopaedia Britannica. Sichuan. Accessed
- Encyclopaedia Britannica. Mole. Accessed
- Encyclopaedia Britannica. Baklava. Accessed
- Food Allergy Research & Education (FARE). Dining Out. Accessed
- U.S. Food and Drug Administration. Frequently Asked Questions: Food Allergen Labeling Guidance for Industry. Accessed