Vegan Nutella
A smooth, creamy vegan Nutella made with 5 simple ingredients. This dairy-free, gluten-free spread is quick, easy, and perfect for everyday use.
Servings: 12 servings (approx. 1.5 cups)
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
*Use blanched hazelnuts for the smoothest texture. You can buy blanched hazelnuts to save time (most stores sell them this way), or remove the skins yourself after roasting by rubbing them in a kitchen towel. A few bits of skin left behind are totally fine and won’t affect the final texture.
Nutrition
Serving: 1serving (2 tbsp) | Calories: 133kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 52mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg