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I’ve always loved eating Nutella growing up but as I started to become more health conscious and took dairy out of my life, I came to the sad realisation I would have to say goodbye to Nutella. After years without my favorite spread, I decided to boss up and create a healthier homemade (and of course dairy free) vegan Nutella recipe.
Personally, Nutella always had an overbearingly sweet taste that would put me off so I controlled the sugar amount using Agave syrup. Feel free to put more or less than the recipe calls for. Keep in mind that subbing the agave for a dry sweetened (like cane or brown sugar) may change the consistency of the spread.
What you’ll need
- Hazelnuts
- Cocoa powder
- Almond Milk
- Agave Syrup (Maple or date syrup can work as well)
- Cinnamon
- Sea Salt
- Vanilla Extract
- Grapeseed oil (only if using a low speed blender)
How to make Vegan Nutella
1. Roast your hazelnuts @ 350 F for 10 minutes.
2. Grab a kitchen towel and rub off the skins once the nuts have cooled
3. Throw the cooled nuts into a blender or food processor and pulse until a butter consistency has formed
4. In between pulsing you may be to scrape down the sides and re-mix with a spatula
5. Once the nuts have turned into a butter, add in the cocoa powder, vanilla extract, cinnamon, sea salt, and agave syrup.
*Note: I had to use a bit of oil in order to get the butter to blend properly because my blender was struggling hard time. If you’re using a food processor or high end blender, simply skip adding the extra oil.
6. Gradually add in the almond milk until a creamy and drippy consistency has formed.
Thats it, you’re done! I would say the hardest part about making this recipe is dealing with a low power blender but if you have a food processor or a vitamix you should be good to go.
How to store Vegan Nutella
This recipe makes a little over 12 ounces and can be stored in the refrigerator for about 2 weeks no problem.
Be sure to pop it in an airtight container/jar so that Grab some of my favorite airtight storing jars here.
Notes on making Vegan Nutella
I used the new Nutribullet 1200 Watt Blender and it surprisingly had an extremely hard time to turn the hazelnuts into butter. I had to add a bit of grapeseed oil over time to get the consistency I was looking for. The best method is to use a food processor for an easy and struggle free experience!
Extra oil is only necessary if you find your machine struggling to churn the nuts. There is no special oil to use but I prefer grapseed as it is alkaline in nature and has a neutral taste compared to coconut or olive oil.
This recipe has easily become one of my favorite kitchen staples.
If I’m in the mood for a quick chocolate fix I’ll just grab a spoon and dig in. Or if I’m looking for an easy breakfast I can slap it on top of some toast and actually benefit from the wholesome ingredients unlike the processed dairy filled kind.
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