Pip & Nut: nut butter done properly

Pip & Nut started with one mission: make nut butter that tastes amazing without palm oil or refined sugar. Their peanut, almond, and cashew butters use just nuts and a pinch of sea salt.

Founder Pippa Murray began jarring nut butter in her kitchen after marathon training left her frustrated with how much sugar and palm oil sat in the average supermarket jar. That obsession with clean labels still defines the brand today — most of their core range is literally two ingredients, and the oil separation you see at the top of the jar is a feature, not a flaw.

Pip & Nut has been a certified B Corp since 2019 and continues to work on reducing plastic across their packaging and shipping — their jars and lids are widely kerbside recyclable, and they're steadily moving toward more recyclable pouch formats. For a pantry staple you eat several times a week, those small choices add up.

Their flavoured range — chocolate hazelnut, coconut almond, honey cinnamon cashew — is where most clean-label brands trip over themselves and start sneaking in syrups. Pip & Nut doesn’t. The chocolate version is cocoa and a touch of coconut sugar, the honey one is honey, and that’s the whole story. It means you can use the jar as a genuine ingredient in cooking rather than a dessert in disguise.

The squeezy pouches and single-serve sachets opened the brand up to a new crowd: cyclists, climbers, and parents tossing fuel into a school bag. Same recipes, just packaged for the moments when a glass jar isn’t practical. It’s a quiet way of meeting people where they are without watering down what made the original product worth buying.

Pip & Nut’s range has expanded beyond the classic jar without losing its identity. The squeezy pouches were a genuine innovation for the category: they let you squeeze nut butter onto toast, porridge, or rice cakes without a knife, a jar, or a meltdown in a gym bag. The recipe inside is the same as the jar, just packaged for motion.

The flavour range is worth a closer look because it proves that ‘clean label’ does not have to mean ‘boring’. The chocolate hazelnut spread competes with the big-name brands but skips the palm oil and refined sugar. The coconut almond butter tastes like a treat but is just nuts and coconut. Even the honey cashew keeps the ingredient list to a handful of recognisable items.

For active eaters, the nut butter sachets are a smart alternative to energy gels and processed bars. Peanut butter on a banana or straight from the pouch provides fat, protein, and fibre in a format that digests slowly and keeps you full. It is the kind of fuel that works for a long run, a bike ride, or a mid-afternoon desk slump without the sugar crash.

Sustainability runs through more than the ingredients. The brand has removed plastic lids from many jar lines, switched to paper labels where possible, and offset shipping emissions. Those choices do not show up on the nutrition panel, but they matter to shoppers who want their weekly staples to reflect their values.

There is also a strong community and recipe angle. Pip & Nut publishes simple ways to use nut butter beyond toast — dressings, satays, baked oats, smoothies — which turns the jar from a one-note spread into a versatile ingredient. That is the secret to a clean-label pantry staple: it has to be useful enough to earn its place on the shelf every single week.