The two key features: 1) It's a dry powder. 2) it's water soluble, and dissolves quite easily.
1) is useful for adding dry coatings to stuff. I put peanut butter powder+flour+seasoning on some baked zuchinni the other day and it was very nice! Also if you have a slightly too damp or oily sandwich the powder can dry it out eg it makes for less mushy peanut butter and banana toasted sandwiches.
2) is useful for adding peanut butter flavour to things without that annoying dissolving-in-hot-liquid step. This is especially useful for cold things like cereal or salad dressing. I'll just sprinkle peanut butter powder and fish sauce on chopped cucumbers sometimes, and just had a very tasty bowl of mock honey nut cornflakes using butterscotch syrup. It's great mixed into chia seed pudding and other cold desserts, it has enough sugar and salt to create a nice flavour.
You can also use it as an odd sort of vegan milk powder, but I only did this on holiday because I had no other option. I think you could maybe use it as a seasoned high protein flour substitute in something like no-bake date and nut balls etc.
I'm not sure what I'll do when my current jar runs out since it's not sold in Australia. I'll have to see if there's somewhere I can import it from, or I'll be a little sad!
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