If you think too much about it, this tastes a bit like room-temperature refried beans. However, it makes a nice substitute for the peanut butter in peanut butter cookies (use a coarse sugar though, or the texture will be a bit off) and it goes well on whole grain breads in small amounts.

Though I’ve found other substitutes that are more to my liking, this is the only one I’ve found that’s safe for the whole family to eat. If anyone develops a soy allergy though, I don’t know what I’ll do.