Author: The best homemade vegan Nutella recipe is here!! Just 3 ingredients and 15 minutes is all it takes to make the most amazing chocolate hazelnut spread that tastes just like the real thing, except better! Spread it on toast, use it in baking, fill a vegan croissant, or just eat it off the spoon!
Want to add a little pizzazz to your day? You can never go wrong with hazelnut chocolate spread, it's probably one of my favorite foods in existence! Unfortunately, the brand name Nutella contains dairy making it not vegan. But this homemade vegan Nutella recipe is not only vegan, but it's also super-duper easy to make! Homemade Nutella is also gluten-free, dairy-free, soy-free, palm oil-free, but the best part is that it tastes absolutely ammmmaaaaazing!
You can use this homemade vegan Nutella recipe on pancakes, waffles, banana bread, in croissants, or drizzled on vegan ice cream (my favorite way to enjoy it).
Common Questions:
Why is Nutella not vegan? Nutella contains skim milk powder making it not vegan.
Is there a vegan Nutella? Is there a vegan hazelnut spread? There are several brands of vegan Nutella that you can purchase now including Nutiva, Nocciolata, Pyure, and Eliot's, but it's so easy and much more affordable to make your own so I prefer homemade.
What is vegan Nutella made of? This recipe uses just 3 ingredients, hazelnuts, vegan dark chocolate chips, and salt. That's it! If you do not have vegan chocolate chips you could alternatively chop up a bar of vegan-friendly dark chocolate.
How do you make vegan Nutella? It's super easy! Just roast the hazelnuts in your oven. Then place them in a clean tea towel and rub them together to remove the skins. Add the skinned hazelnuts to a food processor and blend to make hazelnut butter. Add the melted vegan chocolate chips, and a pinch of salt, then blend again. Pour into a jar and let set.
How to Make The Best Homemade Vegan Nutella:
Preheat your oven to 350F (180C). Spread the hazelnuts in a single layer on a baking sheet, and roast for 7 - 10 minutes until the hazelnuts are lightly golden.
When the hazelnuts are cool enough to handle, pour the nuts into the center of a clean kitchen towel. Gather the corners of the tea towel and while one hand holds the tea towel closed, use your other hand to press and rub the hazelnuts against each other inside the tea towel. Continue rubbing and rolling the hazelnuts until most of the hazelnut skins are rubbed off. It's ok if some nuts still have skin, you just want to rub off most of it as the skin is bitter. The skins will fall to the bottom of the tea towel making it easy to collect the skinned hazelnuts.
Now make hazelnut butter:
Gather the hazelnuts and add them to your food processor. Discard the skins. Process the hazelnuts. The hazelnuts will first turn into a powder, then they will begin to turn into a paste, but keep blending until the hazelnuts release oil and it turns into a shiny liquid- this is hazelnut butter! This will take at least 3 - 5 minutes of blending.
Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
Add the melted chocolate chips, and salt to the hazelnut butter. Blend more until completely smooth consistency. Pour into a sealable jar or container. It will be very liquidy but will thicken into spreadable vegan Nutella after cooling overnight. It will be shelf-stable for 2 - 3 months, or you can store it in your fridge or freezer. If you find it gets too firm, just pop it in the microwave for a few seconds to soften.
This homemade vegan nutella is...
- Chocolatey
- Rich
- Sweet
- Spreadable
- Completely amazing!
More vegan chocolate recipes:
The Best Vegan Chocolate Chip Cookies
Easy Fudgy Vegan Brownies
Vegan Double Chocolate Muffins
Easy Vegan Chocolate Pudding
Vegan Peanut Butter Cups
The Ultimate Vegan Chocolate Cake
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Recipe inspired by The Almond Eater.
(click stars to vote)
3 Ingredient Vegan Nutella
Servings:
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Instructions
- Preheat your oven to 350F (180C). Spread the hazelnuts in a single layer on a baking sheet, and roast for 7 - 10 minutes until the hazelnuts are lightly golden.
- When the hazelnuts are cool enough to handle, pour the nuts into the center of a clean kitchen towel. Gather the corners of the tea towel and while one hand holds the tea towel closed, use your other hand to press and rub the hazelnuts against each other inside the tea towel. Continue rubbing and rolling the hazelnuts until most of the hazelnut skins are rubbed off. It's ok if some nuts still have skin, you just want to rub off most of it as the skin is bitter. The skins will fall to the bottom of the tea towel making it easy to collect the skinned hazelnuts.
- Gather the hazelnuts and add them to your food processor. Discard the skins. Process the hazelnuts. The hazelnuts will first turn into a powder, then they will begin to turn into a paste, but keep blending until the hazelnuts release oil and it turns into a shiny liquid- this is hazelnut butter! This will take at least 3 - 5 minutes of blending.
- Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
- Add the melted chocolate chips, and salt to the hazelnut butter. Blend more until completely smooth consistency. Pour into a sealable jar or container. It will be very liquidy but will thicken into spreadable vegan Nutella after cooling overnight. It will be shelf-stable for 2 - 3 months, or you can store it in your fridge or freezer. If you find it gets too firm, just pop it in the microwave for a few seconds to soften.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan sweet breakfast recipes you might enjoy:
Judith Sudilovsky says
Nutella is also not vegan because it contains palm oil with destroys the natural habitat of orangutans.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Even more reason to make it yourself 🙂
stephanie says
I found that the hazelnut flavor is too pronounced
How can I make it more balanced between chocolate and hazelnut ?
By reducing the amount of hazelnuts or by not roasting the hazelnuts in the oven ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, fresh hazelnuts will always be more flavorful than old processed stuff. Personally, I love the flavor, but if you prefer less strong, I would actually recommend replacing some of the hazelnuts with raw cashews or raw almonds. Roast and blend with the hazelnuts. I hope that helps!
Bianca says
Simple and effective! Loved it. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so happy you loved it 😊 Thanks so much for the sweet comment!
Jan says
I just made this with cashews since I couldn't find hazelnuts. delish thanks
Marie says
Hi Sam! I have a friend who loves Nutella but cannot have chocolate. I cannot eat
it either so convert everything using carob. She and I love carob so I am going to make this using carob chips and make it for a surprise for her. I have hazelnuts (raw) that I bought and put in the freezer when they were cheap. The store nut butters are so expensive here where I live so I bought nuts. Your steaks, burgers, sausages, etc., are a hit with everyone when I make them. I make them and share, plus share your website.
Thank you for all you do to help people go vegan. Hugs!
Sam Turnbull says
Wonderful! I hope your friend loves the nutella! 🙂
Patricia G says
Hi Sam;
I have not tried your version, but it looks good. Much easier (imho) is to buy ground hazelnut butter at our local Bulk Barn and add cocoa powder and maple syrup to taste....