Nut substitute comprises legumes and vegetable fat. The legumes are peeled. The peeled legumes are added in a cooked state by temperature- and moisture application, and then dried. The dried legumes are applied with vacuum. The vegetable fat is added to the legumes under vacuum, and the vacuum is removed. An independent claim is also included for producing the nut-surrogate, comprising (a) preparing the legume by peeling and optionally soaking, (b) temperature- and moisture application of the peeled and soaked legumes, (c) reducing the residual moisture in the cooked legumes, (d) subjecting the cooked legume with vacuum, (e) adding vegetable fat under vacuum, and (f) removing the vacuum.
