Homemade Vegan Nutella
Published
This vegan Nutella is a smooth, creamy chocolate hazelnut spread made with just 5 ingredients. It’s dairy-free, gluten-free, and comes together quickly for an easy homemade treat. Spread it on toast, swirl it into oatmeal, drizzle it over pancakes, or use it as a dip for fruit.
If there’s one thing you’ll always find in my cupboard, it’s Nutella. Unfortunately, a good plant-based version is hard to come by, so creating my own vegan Nutella was a must, so I could still enjoy my favorite chocolate hazelnut spread. I started testing this recipe to get something just as smooth and rich as the store-bought version, but made with minimal ingredients. The biggest game changer was roasting the hazelnuts and giving them enough time in the food processor to turn them into a true nut butter. From there, melted vegan dark chocolate adds that classic flavor, and a little almond milk helps get the texture just right. I use it on everything from toast to pancakes to apple slices, and it never lasts long in my fridge. If you make it, I’d love to hear what you pair it with.
What I Learned While Testing
- Blend longer than you think. Hazelnuts take time to release their natural oils, so don’t rush this step. The mixture will go from crumbly to thick, then finally turn smooth and creamy. This can take several minutes, even in a good processor.
- Roast for better flavor and texture. Roasting the hazelnuts makes a big difference in both flavor and how smoothly they blend. If you’re using pre-roasted hazelnuts, warm them in the oven for a few minutes before processing to help them break down more easily.
- Add liquid slowly. Start with a small amount of almond milk and add more as needed. Adding too much too quickly can make the spread too thin instead of smooth and silky.
- Use a strong processor or blender. A high-powered food processor works best for getting a smooth, creamy texture. A high-speed blender can also work, but you’ll need to stop and scrape down the sides often and may need a bit more liquid to keep things moving.
Vegan Nutella
Equipment
- 1 food processor
Ingredients
- 1½ cups blanched hazelnuts*
- ½ cup dark vegan chocolate, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-3 tbsp unsweetened almond milk, as needed for blending, sub for oat or coconut milk
Instructions
- Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and roast for 10 minutes.
- Add hazelnuts to a food processor and blend for 5–7 minutes until smooth and buttery, scraping down the sides as needed.
- Add melted chocolate, vanilla extract, and salt. Blend until fully combined. Add almond milk 1 tablespoon at a time until the spread reaches your desired consistency.
- Transfer to a jar and store in the refrigerator for up to 2 weeks. Let sit at room temperature for easier spreading.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Nutella Step by Step
Gather all the ingredients together.
Roast the hazelnuts: Preheat your oven to 350°F. Spread 1½ cups (200g) blanched hazelnuts in an even layer on a baking sheet and roast for about 10 minutes, until fragrant and lightly golden.
Blend into nut butter: Add the warm hazelnuts to a food processor and blend for 5–7 minutes, scraping down the sides as needed. The mixture will go from crumbly to thick and pasty, then finally turn smooth and glossy as the oils release.
Add chocolate and flavoring: Pour in ½ cup (85g) melted dark vegan chocolate, 1 tsp (5ml) vanilla extract, and ¼ tsp salt. Blend until fully combined and smooth. Add 2–3 tbsp (30–45g) unsweetened almond milk, 1 tbsp at a time, blending between each addition until the spread is silky, smooth, and easily spreadable but still thick.
Store: Transfer to a jar and refrigerate for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before serving so it softens and spreads easily.
Serving Suggestions
I love keeping a jar of this vegan Nutella on hand for easy snacks and breakfasts throughout the week. I’ll spread it over warm gluten-free sourdough, so it melts right into every bite. It’s also great swirled into dairy-free coconut yogurt for a quick, chocolatey treat. For something a little different, I like spreading it over socca flatbread for a simple, slightly savory-sweet option.
Storage Instructions
Store the vegan Nutella in an airtight glass jar in the refrigerator for up to 2 weeks. It will firm up as it chills, which is completely normal. Freezing is not recommended, as the texture can become grainy after thawing. I found letting it sit at room temperature for 15–20 minutes to soften, then giving it a good stir, helps bring it back to that smooth, creamy consistency and makes it much easier to spread.
More Easy Vegan Dessert and Pantry Recipes to Try
- Vegan Chocolate Mousse: Light and airy with a rich chocolate flavor, this vegan chocolate mousse is made with whipped coconut cream for a smooth, spoonable dessert that feels a little indulgent.
- Homemade Vegan Butter: A simple dairy-free staple that’s smooth, creamy, and easy to make at home. It’s perfect for spreading, cooking, or using in your favorite baked goods.
- Vegan Buttermilk: Made in just minutes with a few basic ingredients, this vegan buttermilk adds the perfect tang and helps create soft, tender baked goods.
- Vegan White Chocolate: Smooth and creamy with a subtle sweetness, this vegan white chocolate is great for melting, baking, or enjoying as an easy homemade treat.
