<p>The present study investigates the effects of an oil-in-water emulsion formulated with pistachio, almond, and walnut oils as replacements for pork fat in a typical Spanish spreadable product called <i>sobrasada</i>. The study evaluates the physical properties, nutritional composition, fatty acid profile, TBARS (thiobarbituric acid reactive substances), vitamin E content, and sensory characteristics of the product. Seven formulations were studied. On day 0, sensory analysis and physical properties were evaluated. On day 7, analyses included vitamin E content, fat profile, nutritional composition, and TBARS to measure lipid oxidation. The 50% and 100% fat replacement levels showed noticeable differences in color, particularly in lightness. Regarding texture parameters, the reformulated samples were more spreadable compared to the control sample, exhibiting significantly lower firmness, consistency, and cohesiveness, which indicated reduced resistance to spreading. In terms of nutritional composition, the primary achievement was a reduction in total fat content, ranging from 11% in the almond 50% formulation to 25.8% in the walnut 100% formulation, compared to the control. The use of nut oils significantly influenced the fatty acid profile, reducing saturated fatty acids (SFA) by up to 64.16% (in the almond 100% formulation) while increasing monounsaturated fatty acids (MUFA) by up to 51.24% (in the almond 100% formulation) and polyunsaturated fatty acids (PUFA) by up to 225.81% (in the walnut 100% formulation). Additionally, atherogenic and thrombogenic indexes decreased as the nut oil content increased in the formulations, and vitamin E levels were higher in the reformulated products. From a sensory perspective, consumers generally rated the new formulations as superior to the traditional sample in terms of flavor, appearance, and texture. In conclusion, replacing pork fat with nut oils resulted in a product with improved nutritional and sensory qualities compared to the traditional <i>sobrasada</i>.</p>