Silky smooth Vegan Nutella made with just 3 ingredients! Learn how to make everyone’s favorite chocolate hazelnut spread at home with no dairy.
Calling all Nutella lovers! Now you can make the beloved chocolate hazelnut spread at home in no time, with just 3 ingredients! It doesn’t get any easier than this.
Unfortunately, store bought Nutella contains dairy, so it’s off limits for vegans and anyone avoiding or allergic to dairy. What’s a chocolate-hazelnut-loving vegan to do?
Figure out how to make the best homemade Vegan Nutella, as simple as possible, that’s what!
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How to make Vegan Nutella, step by step
- Toast 1 cup of raw hazelnuts in the oven for about 10 minutes, until fragrant. This will add a better nutty flavor to the finished spread.
- Add toasted nuts to the center of a clean towel, then wrap up and rub vigorously for a few minutes until a lot of the skins fall off. They won’t all come off, which is fine!
- Add nuts to a high powered blender (<—- I have this one) or food processor.
- Blend, grinding the nuts, scraping down as needed. This will take a few minutes.
- Once the nuts are finely ground and almost pasty, set aside and melt your chocolate.
- Add melted chocolate, and optional powdered sugar for additional sweetness. Blend until very smooth.
It will appear very liquidy because everything is warm, but it will thicken as it cools. Pour into a glass container or jar and store at room temperature.
How long does homemade nutella keep?
It will stay good for up to 2 weeks at room temperature. Don’t store it in the refrigerator or it will become super hard. It may become hard even at room temperature, depending on the chocolate you used and how cold it is in your home.
If it gets too firm, simply microwave for 20-30 seconds to soften. OR you could add 2 tablespoons of a neutral oil when you blend the chocolate in, this will help it stay soft.
How to eat nutella
When you’re not simply eating spoonfuls of Vegan Nutella, here are some ideas of what to eat with it.
- Vegan Pancakes
- Vegan Waffles
- Vegan French Toast
- On toast or in between bread (my kid’s LOVE this!)
- In crepes (vegan recipe is coming to you soon!)
- Drizzled on vegan ice cream
- As a dip for apples or pretzels
Special Tips & Instructions
- Use another nut: It won’t exactly be like Nutella anymore, but almonds and cashews are a great replacement for hazelnuts and are generally cheaper to buy.
- You can use either vegan chocolate chips (1 cup) OR vegan chocolate bars (6 oz).
- Don’t try to make this with a regular blender! It will probably break it. Use either a high powered blender OR a food processor.
- The recipe can be doubled or tripled with no problem! In fact, it will be easier to blend if you do.
Vegan Nutella (3 Ingredients)
Ingredients
- 1 cup whole raw hazelnuts
- 1 cup vegan chocolate chips*
- 1-4 tablespoons powdered sugar, optional for added sweetness
Instructions
- Toast the hazelnuts: Preheat the oven to 375 degrees F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Bake in the oven for 10 minutes, until fragrant.
- Place the hazelnuts in the center of a clean dish towel, then wrap them up and rub vigorously for a few minutes to remove some of the skins. They won't all come off, and that is fine!
- Add the still-warm hazelnuts to a high powered blender (or food processor). Blend and grind the nuts until moist, crumbly and almost a paste. Scrape down the sides as needed, I usually stop and scrape 2-3 times. This will take a little longer in a food processor (5-8 minutes) than a high powered blender (3-5 minutes).
- Melt the chocolate: In a microwave safe bowl, add the chocolate chips and microwave in 30 second intervals, stirring in between, until completely melted and smooth. You can also melt the chocolate in a double broiler.
- Add the chocolate to the blender with the hazelnut paste. Blend until very smooth, scraping down the sides a few times as needed. Taste, and add powdered sugar if desired for additional sweetness.
- Pour into a jar and store at room temperature for up to 2 weeks. If you put it in the refrigerator, the nutella will get very hard so I don't recommend it. It may get hard even at room temperature, especially if your house is cold. If it's too firm, warm in the microwave for 20-30 seconds and it will soften right up.
Notes
- Serve vegan nutella on toast, waffles, pancakes, crepes, vegan ice cream, with pretzels or apples for dipping and more!
- You can use already toasted hazelnuts if you can find them. Simply skip the toasting step. You probably don't need to get the skins off if they are pre-roasted.
- You can substitute vegan chocolate bars instead of chocolate chips if desired. Use 6 ounces of chopped and melted chocolate.
- If you want it to be softer even once cooled, add 2 tablespoons of a neutral oil, such as canola, avocado or hazelnut oil. I don't mind warming it up to get it smooth again though, which works without oil just fine.
- DO NOT try to make this in a regular old blender! It will probably break it. Use either a high powered blender such as a Vitamix, or a food processor.
- Recipe may be doubled or tripled with no problem. In fact, it makes it easier to blend when doubled/tripled.
I am so happy that you have this recipe because Nutella is my husband’s favorite and I have been exclusively using your recipes for baking! Any idea on what I could do yo add this to more of a cake/brownie etc? Looking to make something for my husbands birthday celebration.Â
You could drizzle some on top of chocolate cake or brownies (kind of like ganache). You could even scoop a small well out of the top of a cupcake, pour some Nutella in the well, and add the cupcake “lid” back on top. Let me know how it goes!
Thank you so so much!
You are welcome! Enjoy!
Great dupe, we love it ?
Thank you for sharing your great review! I’m glad you are loving the Nutella!
Besides hazelnuts.. what other nut or seed would you recommend? Â Walnuts? Pumpkin seeds?
I haven’t tried it, but maybe cashews. I don’t personally think walnuts would taste very good here. Maybe pumpkin seeds though.
Does this vegan Nutella store well or is it only to be used right after it is made?
Hello. It will stay good for up to 2 weeks at room temperature. Don’t store it in the refrigerator or it will become super hard.
Better than Nutella. Thanks so much!
You’re welcome!
This looks delicious. Do you think if I soak the hazelnuts after roasting them, they would blend in my regular blender? I don’t know if they soak and soften like other nuts do.
I’m not sure, it might work but a regular blender may not cut it here. Sorry! A food processor would work if you have one.
Hi
Can this be frozen?
Like if I froze little mounds to use as a center for cookies.
It probably could, but I’m not sure. It gets really hard when frozen or cold, and then melts when warm. I think it would probably work for cookies.
Came out great! Have you thought of making a hazelnut chocolate frosting? Any ideas how to do that?
I would try veganizing a recipe like Sally’s Nutella Frosting! Sub vegan butter and non-dairy milk, use my homemade vegan nutella. I bet it would be awesome!
I only have macadamias. Do you think it’d be decent with them?
Thanks
Sure! It just won’t have a hazelnut taste of course.
I love this idea! I had to improvise a little because I don’t have a special blender and my food processor isn’t very strong. But I had half a jar of almond butter and a bar of unsweetened baking chocolate, so I took the almond butter out of the fridge and let it warm to room temp, melted the chocolate, and combined them in my food processor with 1/4 c. powdered sugar (for anyone using unsweetened chocolate, you may need more than 1/4 c. of sugar – I like very dark chocolate so the mild sweetness works for me, but it is not sweet like traditional Nutella). It seemed to work really well and I can’t wait to try it on oatmeal or pancakes! Thanks 🙂
You’re welcome!
Super glad i found your website! Everything looks so delicious and not hard to make.
Have tried this vegan nutella. Super easy, tastes good and is healthier alternative to original product.
Have made some changes though. Didn’t have dark chocolate so instead i used 3/4 can of coconut cream, some raw cacao, vanilla essence and sweetener. Mixed everything and warmed up in hot water to get creamy consistency. Tastes super good and doesn’t get hard after a while. Next time shall try mix of almonds and hazelnuts since im not a big fan of strong bitter-ish hazelnut taste.
Thank you for the recipe
You’re welcome. Sounds like you made some yummy tweaks!
Holy Smokes!!! This is the best thing ever! I love Nutella, and now I can make it vegan at home. Wonderful! Thank you!
Hi Nora, I love your recipes and I’m looking forward to trying this one. I’ve made home made nutella from a formerly vegan blogger but I don’t use her recipes anymore, so I’m looking forward to using this. I hadn’t added powdered sugar to it before, I have added some sea salt for a subtle salty taste.
Thanks Max! For me, it’s plenty sweet with the melted chocolate, BUT my kids say it needs the extra powdered sugar, hah. So see how you feel. I think a little sea salt would be a great addition. Hope you enjoy it!