Vegan Hazelnut Spread Recipes

VEGAN HAZELNUT SPREAD

Vegan Hazelnut Spread image

A delicious spread without dairy and refined sugar - think of it as a vegan version of Nutella® without the use of palm oil.

Provided by Lady at the Stove

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 10m

Yield 20

Number Of Ingredients 6

Ingredients

1 cup whole raw hazelnuts
¼ cup unsweetened cocoa powder
¼ cup agave nectar
¼ cup unsweetened almond milk, or more as needed
2 tablespoons melted coconut oil
1 teaspoon vanilla extract

Steps:

Combine hazelnuts, cocoa powder, agave nectar, almond milk, coconut oil, and vanilla extract in the bowl of a food processor. Pulse until smooth, adding more almond milk if mixture is too thick. Spoon into jars and store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 5 g, Fat 5.7 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 2.2 mg, Sugar 3.4 g

VEGAN BROCCOLI-HAZELNUT SPREAD

Vegan Broccoli-Hazelnut Spread image

This healthy vegan spread tastes great. If you add more olive oil, you can also eat it as a side to potatoes or over pasta.

Provided by Lena

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided, or more as needed
1 shallot, minced
¾ cup chopped hazelnuts
2 ¾ cups broccoli florets
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh dill
1 pinch salt and freshly ground black pepper to taste
1 pinch ground nutmeg

Steps:

Heat 1 tablespoon olive oil in a skillet and cook shallot until soft and translucent, about 5 minutes. Add hazelnuts and cook until toasted, about 2 minutes. Remove from heat and cool for 10 minutes.
Meanwhile, bring a pot of lightly salted water to a boil and cook broccoli until softened, about 3 minutes. Drain and rinse under cold water. Drain well.
Combine shallot-hazelnut mixture, broccoli, parsley, and dill in the bowl of a food processor; pulse until blended. Pour 2 tablespoons olive oil in slowly, with the processor running, until spread is smooth. Add more olive oil if needed. Season with salt, pepper, and nutmeg.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 10.7 g, Fat 25.8 g, Fiber 4.3 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 62 mg, Sugar 2.7 g

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Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
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If your hazelnuts are not roasted, then roast them in the oven at 180C / 356F for 10 minutes and remove some of their peel. Let them cool for 10 minutes before adding them to your blender.If you make the version with dark chocolate chips, melt the chocolate bain-marie before adding it to the blender. You can also melt it in the microwave, but be very careful not to overheat it.
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When your nutella is smooth enough pour it into an air tight container. We recommend letting the nutella rest before using it. After a few hours your nutella will thicken up and it will be perfect for spreading.

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