Homemade Vegan Nutella (Gluten-Free)

This homemade vegan Nutella recipe is a rich, creamy, dairy-free chocolate hazelnut spread made with just a handful of simple ingredients. It’s the perfect homemade alternative to store-bought Nutella; deeply chocolatey, naturally nutty, and completely plant-based.

If you love classic Nutella but want a plant-based version you can make at home, this easy recipe is about to become a staple. It’s smooth, indulgent, and perfect for spreading, dipping, or eating straight from the spoon.

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Why You’ll Love This Vegan Nutella

There’s something extra satisfying about making your own chocolate-hazelnut spread at home. This recipe is simple, customizable, and tastes like an indulgent treat.

• Rich and chocolatey: Cocoa powder gives this spread its deep chocolate flavour.
• Real hazelnuts: Roasting the hazelnuts brings out their natural oils and intensifies their nutty flavour.
• Smooth and creamy: Once blended into hazelnut butter, the ingredients come together into a wonderfully silky spread.
• Simple ingredients: You only need a handful of everyday ingredients to make it.
• So versatile: Spread it, dip it, drizzle it, or grab a spoon and enjoy!

Vegan Nutella Ingredients & Substitutions

You only need six simple ingredients to make this homemade Vegan Nutella. Each one plays an important role in creating that classic chocolate-hazelnut flavour and creamy texture.

• Hazelnuts: Hazelnuts are the star of the show. Roasting them first deepens their flavour and helps release their natural oils, which allows them to blend into a creamy nut butter. Use raw, unsalted hazelnuts for this recipe. Almonds, peanuts, walnuts, cashews, and pecans all work.
• Cocoa powder: Cocoa powder gives the spread its rich, chocolatey flavour. For the deepest chocolate flavour, use a good-quality unsweetened cocoa powder.
• Granulated sugar: Sugar adds sweetness and balances the bitterness of the cocoa powder. Regular granulated sugar works perfectly here, or organic cane sugar.
• Plant-based milk: Plant-based milk helps loosen the hazelnut butter and creates the smooth, spreadable consistency you want. Almond, oat, soy, or another neutral-flavoured plant milk can work. If you are not vegan, regular milk will work.
• Vanilla extract: A little vanilla enhances the chocolate and hazelnut flavours and adds another layer of warmth. Vanilla bean paste is a great substitute.
• Fine sea salt: Salt may seem like a small addition, but it helps balance the sweetness and makes the chocolate flavour pop.

Helpful Hints For Homemade Vegan Nutella

A few little tricks will make the process easier and help you get that wonderfully smooth Nutella-like consistency.

• Don’t skip roasting the hazelnuts: Roasting brings out their natural flavour and makes the finished spread taste so much better.
• Let the roasted hazelnuts cool slightly: They should be comfortable enough to handle when you remove the skins.
• Remove the skins: The skins can add a slightly bitter flavour. Rub the warm hazelnuts together in a clean kitchen towel or paper towel to remove as much of the skin as possible.
• Be patient with the food processor: Turning hazelnuts into butter can take some time. The recipe notes that this can take up to 20 minutes, so don’t give up if it seems like nothing is happening at first.
• Scrape the sides: Stop your food processor or blender periodically and scrape down the sides so everything processes evenly.
• Use a powerful machine: A heavy-duty blender or food processor will make creating smooth hazelnut butter much easier.

How To Make Vegan Nutella

Roast the Hazelnuts

1. Preheat the oven: Preheat your oven to 400ºF.
2. Roast the hazelnuts: Spread the hazelnuts out and roast them for 6–8 minutes, or until fragrant.
3. Remove the skins: Remove the hazelnuts from the oven and place them in a clean kitchen towel or paper towel. Rub the hazelnuts together to loosen and remove the skins.

Make the Hazelnut Butter

1. Blend the hazelnuts: Add the roasted hazelnuts to a food processor or heavy-duty blender. Process until the hazelnuts transform into a smooth, creamy butter.
2. Be patient: This process can take up to 20 minutes. The hazelnuts will go through several stages before becoming a smooth butter, so keep processing and scrape down the sides as needed.

Make the Chocolate Hazelnut Spread

1. Add the remaining ingredients: Once the hazelnuts have reached a butter consistency, add the cocoa powder, granulated sugar, vanilla extract, fine sea salt, and plant-based milk.
2. Blend until smooth: Continue blending until all of the ingredients are fully combined and the mixture is smooth and creamy, with the consistency of Nutella.
3. Enjoy: Transfer your homemade Vegan Nutella to a jar and enjoy!

Fun Flavor Twists

Once you’ve mastered the basic recipe, there are lots of fun ways to put your own spin on this chocolate-hazelnut spread.

• Extra dark chocolate: Use a darker cocoa powder (highly suggest black cocoa) for an even deeper, more intense chocolate flavour.
• Chocolate orange: Add a little finely grated orange zest for a chocolate-orange version.
• Cinnamon hazelnut: Add a small pinch of cinnamon for a warm, cozy twist.
• Mocha: Add a small amount of instant espresso powder for a delicious coffeehouse-inspired spread.
• Crunchy Nutella: Reserve some roasted hazelnuts, chop them finely, and stir them into the finished spread for a little texture.

Frequently Asked Questions About Vegan Nutella

Is this Vegan Nutella dairy-free?

Yes! This recipe uses plant-based milk instead of dairy milk, making it a vegan chocolate-hazelnut spread.

Why aren’t my hazelnuts turning into butter?

Don’t panic! Hazelnuts can take quite a while to release their natural oils and become a smooth butter. Continue processing, scraping down the sides as needed. The recipe notes that the process can take up to 20 minutes. Be patient.

Do I have to remove all the hazelnut skins?

You don’t have to remove every last bit, but removing as much as possible will give your spread a smoother texture and a cleaner flavour.

What kind of milk should I use?

A neutral-flavoured plant-based milk works best. Almond, oat, or soy milk are all good options. If you are not vegan, use regular milk.

How should I store homemade Vegan Nutella?

Store leftover Vegan Nutella in an airtight container in the refrigerator for up to 3 weeks. It can also be frozen for up to 3 months. Note that the texture won’t be quite as smooth once thawed.

What can I use Vegan Nutella for?

Pretty much anything you’d use regular chocolate-hazelnut spread for! Try it on toast, pancakes, waffles, oatmeal, muffins, fruit, or as a filling for baked goods.

The Best Homemade Vegan Nutella Recipe

This homemade vegan Nutella is proof that you don’t need dairy to make an irresistibly creamy chocolate-hazelnut spread. With roasted hazelnuts, rich cocoa, and a touch of vanilla and sea salt, it’s an easy homemade treat that you’ll want to keep in the fridge at all times.

If you make this recipe, I’d love to hear what you think! Please leave a 5-star rating and a review below; it helps other readers find CAKED by Katie. And don’t forget to tag me on social media @cakedbykatie so I can see your delicious creations!

Recipes to Try With Homemade Vegan Nutella

As much as I enjoy eating this vegan Nutella simply by the spoonful, these recipes are a great match for this delicious chocolate hazelnut spread.

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