Foodservice Inspiration: Almonds Across the Menu

Almonds deliver crunch, healthy halo, and premium appeal to almost any menu item, so it’s no surprise that California almonds are catching diners’ attention across all parts of the menu.  

The Almond Board of California has partnered with chefs and trend experts to provide food service professionals inspiration around using almonds in menu development. Discover more below! 

Almonds are a versatile foundation ingredient for plant-forward recipes and can be a cornerstone of vegan, vegetarian, gluten and dairy-free variations of many popular dishes. According to Datassential, 57 percent of millennial and gen-Z consumers are actively trying to eat more plant protein1. Chef Jehangir Mehta, executive chef and owner of New York City restaurants Graffiti and Me and You, combined almonds with other plant-forward ingredients to create veg-centric menu items that offer energy-packed protein.

Learn more about Chef Mehta’s plant-forward menu development tips here.

Plant Forward Menu Innovation

Head to the Almond Recipe Center for all the recipes from Chef Mehta, including the Almond and Chickpea Flatbread, Cauliflower Almond Baked Mac & Cheese, the Almond “Burger” Base and “Protein Fries”


From milk, oil and butter to chopped, sliced, slivered and whole, consumers choose almonds, in their various forms, more frequently than any other nut2. Consumer’s preference for almond is not limited to snacks, and foodservice professionals are finding more ways to innovate with almonds to meet that consumer demand with uniquely inspired menu items.

In the latest from our Q&Almonds series, we sat down with Chef Lisa Brefere, CEC, AAC, CEO – partner of Gigachef, to discuss the almond trends she’s seeing on menus and what inspires her – from breakfast to snacks to global cuisines. Read more here.

Q & A Almonds

Dining Trends for the Mindful Consumer: Embracing Practicality, Sustainability and Value Across the Menu,”

Andy Ford, Vice President & Group Leader of Innovation at Brädo Creative Andy Ford Insight, presented key consumer dining trends for a group of executive chefs and R&D professionals at the Almonds Board’s 2018 culinary retreat in Napa Valley, CA. 

His presentation focused on what today’s mindful consumer is looking for when making responsible food choices, such as:

  • Cleaner, simpler foods that contribute to an overall healthier lifestyle
  • Responsible and transparent environmental practices
  • Finding the right menu items that drive better experience not higher check averages

You can watch Andy’s full presentation here.


1Trends Driving Plant-Based in Foodservice. Datassential. 2018
2State of Snacking. Almond Board of California. November 2017.