6 Best Water Chestnuts Substitutes [With Images]

Water chestnuts are delicious, nutritious, and versatile.

They can be eaten raw or cooked.

They also add flavor to soups, salads, stir fries, and other dishes.

Unfortunately, they aren’t very common in the U.

S.

, so finding them can be tricky.


If you want to enjoy water chestnuts, you’ll have to look outside the U.

S.

The main problem is that water chestnuts are native to China and Taiwan.

In addition, they don’t travel well.

This means that if you want to eat them, you’ll probably have to go overseas.

You can get water chestnuts from Asian grocery stores, specialty markets, and even some supermarkets.

Look for packages marked “water chestnuts” or “Chinese chestnut.

” The best way to store them is in the refrigerator

What Are Water Chestnuts?

Water chestnuts Trapa natans are aquatic plants native to China and Japan. They are used in Chinese cuisine and Japanese cuisine. They are also known as “Chinese white gourd”, “Japanese white gourd“, “watermelon radish”, “white melon”, “watermelon”, “Chinese white melon”, and “Japanese white melon”.
They are also called “water gourds�”, “gourd”, and ‘‘water melons’’.
How To Use Water Chestnuts In Cooking?

Water Chestnuts Substitutes

Water chestnuts are widely used in Asian cuisines. They are available year round. However, they are seasonal in the United States. They are usually found from May to October.
Water chestnuts are used in soups, salads, stir-fries, and desserts. They are also used in making sauces and dips.
You can substitute water chestnuts for other vegetables such as potatoes, carrots, cucumbers, and zucchini.

1. Canned water chestnut in place of the fresh ones

Canned water chestnuts are very convenient because they are already peeled and cut into pieces. You can simply open the can and pour the contents into a bowl.
2. Frozen water chestnut in place if fresh ones are not available
3. Fresh water chestnuts in place of canned ones

2. Jerusalem artichoke AKA Sunchoke or Earth Apple

Jerusalem Artichokes Sunchokes are tubers that resemble ginger root. They are native to Europe and Asia but are now grown worldwide. They are used as a vegetable and sometimes eaten raw. In China, they are called “earth apple” and are eaten cooked or pickled.
They taste similar to potatoes and are rich in potassium, iron, calcium, phosphorus, vitamin B6, magnesium, copper, manganese, zinc, niacin, riboflavin, thiamine, folate, pantothenic acid, biotin, and vitamins A and C.

3. Turnip

Turnips are members of the cabbage family and are related to radishes. They are usually white, yellow, orange, red, purple, or black. They are available year round and are harvested during fall and winter months. They are typically served raw in salads or cooked as a side dish.
4. Water Chestnut
Water chestnuts are aquatic plants that belong to the Araceae family. They are native to eastern Asia and were introduced into North America around 1820. They are popularly known as Chinese gold coins because of their shape.

4. Hazelnut Flour

Hazelnut flour is ground hazelnuts. It is used in baking and other recipes where nut flours are called for. Hazelnut flour is very similar to almond flour but contains a higher percentage of protein. Hazelnut flour is low in fat and calories. Hazelnut flour is gluten free. Hazelnut flour is rich in fiber, minerals, vitamins, antioxidants, and healthy fats. Hazelnut flour is delicious sprinkled on oatmeal, baked goods, muffins, pancakes, waffles, cookies, breads, pasta dishes, and sauces.
5. Safflower Oil
Safflower oil is extracted from the seeds of the safflower plant. It is a light yellow color and has a mild flavor. It is widely used in salad dressings, mayonnaise, dips, spreads, and cooking oils.

5. Jicama Slices

Jicama slices are crunchy, sweet, and juicy. They are great for snacking and salads. Jicama slices are available year round. Jicama slices can be stored in the refrigerator for several weeks. Jicama slices have a crisp texture and a sweet taste. Jicama slices contain vitamin C, potassium, calcium, iron, magnesium, phosphorus, zinc, copper, manganese, niacin, riboflavin, thiamine, folate, pantothenic acid, and dietary fiber.
6. Almond Milk
Almond milk is made from almonds. It is a creamy white liquid that tastes slightly sweet. Almond milk is a good source of protein and nutrients. Almond milk is low in saturated fat and cholesterol. Almond milk is an excellent substitute for dairy milk. Almond milk is easy to digest and does not cause gas. Almond milk is available year round.

6. Almond Flour

Almond flour is ground almonds. It is used in baking and other recipes. Almond flour is gluten free. Almond flour is rich in monounsaturated fats and contains antioxidants. Almond flour is a healthy alternative to wheat flour. Almond flour is available year round. Almond flour is used in cookies, bread, muffins, pancakes, waffles, and cake mixes.
7. Applesauce
Applesauce is a thick fruit puree. Applesauce is a nutritious snack. Applesauce contains vitamins A, B1, B2, B3, B5, B6, B9, C, E, K, folic acid, biotin, pantothenic acids, niacin, and minerals such as potassium, phosphorous, sodium, magnesium, iron, zinc, copper, selenium, and molybdenum. Applesauce comes in many varieties. Apple sauce is available year round. Apple sauce is used in baked goods, sauces, dips, salad dressings, and desserts.

Different Ways To Serve The Water Chestnuts

Water chestnuts are a type of edible tuber. They are native to China and Japan. They are also known as Chinese white radish, Chinese white gourd, Japanese white gourd, and Chinese white melon. Water chestnuts are usually sold in packages containing about 20 pieces. They are also available frozen. Water chestnuts are eaten raw or cooked. They are sometimes called “watermelon seeds” because of their shape.
How To Make Water Chestnut Soup
Answer: Waterchestnut soup is a popular traditional dish from China. This soup is very easy to make. It is a delicious and healthy soup. Ingredients needed for making water chestnut soup are water chestnuts, soy sauce, ginger, garlic, rice wine, sugar, salt, pepper, and vegetable oil.

Frequently Asked Questions

What is the difference between a pressure cooker and a slow cooker?
A pressure cooker is a special type of slow cooker that cooks under high pressure. A pressure cooker is used to cook stews, soups, and other dishes quickly. Unlike a regular slow cooker, a pressure cooker does not have a timer. Instead, it automatically switches itself off after the cooking process is complete.

Why are Water Chestnuts called Chestnuts?

Water chestnuts are actually a member of the same family as true chestnuts. In China, where they originated, they are known as “Jin Guo” literally translated as “water chestnut”. This name comes from the fact that these fruits resemble the shape of a chestnut.
How long should I let my pressure cooker sit idle?
Answer: It depends on how many times you use your pressure cooker. For instance, if you only use it twice a week, you can leave it alone for about two weeks. However, if you use it daily, you should clean it every day.

What are the differences between Water Chestnut and Chestnuts?

Water chestnuts are not really nuts but rather fruits. They are related to the true chestnuts. They are usually found growing in ponds and lakes. They are also sometimes called Chinese white potatoes because they taste similar to regular potatoes.

Can Water Chestnuts be eaten raw?

Yes, they can be eaten raw. However, if they are stored in the refrigerator, they lose their flavor.
How to store Water Chestnuts?
Answer: Store them in the refrigerator. If you leave them outside, they will dry out quickly.
What are Water Chestnuts used for?
Answer: They are used in many Asian dishes such as stir-fry, soups, salads, desserts, and drinks.

Are Water Chestnuts healthy?

Water chestnuts are not only delicious but also nutritious. They are rich in vitamin C, potassium, fiber, iron, magnesium, phosphorus, calcium, copper, manganese, zinc, and selenium.

Do I need to cook canned Water Chestnuts?

Canned water chestnuts are available in supermarkets and Asian grocery stores. They are usually sold in vacuum sealed bags. To cook them, simply open the bag and drain off the liquid. Then cut into bite sized pieces.

What is a good substitution for water chestnuts?

Water chestnuts are very similar to bamboo shoots, but they are not interchangeable. Water chestnuts are larger and rounder than bamboo shoots. Bamboo shoots are long and thin.

Is jicama the same as water chestnuts?

Water chestnuts are actually not chestnuts but rather a member of the same family. Water chestnut is a tropical plant native to China and Japan. It grows well in warm climates and does well in containers. Water chestnuts are used in Chinese cuisine and are sometimes called “Chinese mushrooms” because of their shape. They are usually available year round and are sold frozen. Water chestnuts are rich in vitamin C, potassium, phosphorus, magnesium, iron, copper, zinc, manganese, calcium and fiber. They are also low in sodium. Water chestnuts are very versatile and can be eaten raw or cooked. They can be added to salads, soups, stir-fries, desserts, pasta dishes, and even pizza. They can be substituted for water chestnuts in recipes.

Can you substitute chestnuts for water chestnuts?

Jicama is a root vegetable that looks similar to a turnip but tastes like a sweet potato. It is native to Mexico and Central America. Jicama is a type of tuberous root vegetable that grows underground. It is usually eaten raw or cooked. It is sometimes called Mexican turnip. Water Chestnut is a member of the Araceae family. It is a perennial herbaceous plant that grows in tropical Asia. It is used as a traditional Chinese medicine. It is also known as Japanese nutgourd, water gourd, and Chinese white gourd. It is a popular ingredient in Asian cuisine.

Can you replace water chestnuts with bamboo shoots?

Water Chestnuts are very popular in Asian cuisine. Water chestnuts are delicious when stir fried or added into soups. However, if you cannot find water chestnuts, you can substitute them with bamboo shoots. Bamboo shoots are similar in taste and texture to water chestnuts.