Other nuts and seed butters
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The regulatory position is simpler
None of these has a standard of identity, so you name them descriptively and the general rules apply. That removes the one external check a peanut butter maker is handed, and it also removes the constraint on what you may add, which is genuine freedom.
The safety case is identical
Low moisture, high fat, no control in the jar, kill step upstream. Tree nuts and seeds carry the same Salmonella question as peanuts and the same logic applies, so nothing about the safety work gets easier.
The allergen picture gets harder
Adding a tree nut to a peanut line, or a seed to either, means every product on that line now has a cross-contact statement to make. Sesame is a major allergen in the United States, which matters as soon as tahini enters the range.
Seed butters are the sunflower exception
A sunflower seed butter made on genuinely dedicated equipment is the product that serves buyers who cannot have nuts at all, and that is a real market with very little competition. The word that makes it work is dedicated, and that means a separate line rather than a thorough clean.
Cashews and almonds behave differently
Fat content, hardness and roast response vary enough that each needs its own roast profile and its own grind time. Treating a second nut as the same process with different input is how the second product ends up worse than the first.
Start with one, done properly
A maker with one excellent product and tight records is a better wholesale proposition than one with four made variably on a line that is always being cleaned. The range can widen later, and widening it early is the most common way a promising operation stalls.