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Cooking + Entertaining

Vegan hazelnut cream: the quick and easy recipe suitable for the whole family

Vegan hazelnut cream: the quick and easy recipe suitable for the whole family


60% dark chocolate

Whole cane sugar

corn (or sunflower) oil

The walnut cream vegan it is a delicious and invigorating recipe, ideal for spreading breakfast Oh Makes mea on crackers or toast. A lighter and more authentic variant of the famous Nutella, perfect for those on a diet without ingredients of animal origin, suitable for the whole family due to its goodness and ease of execution.

It is prepared simply by melting the dark chocolate chopped with the soy milk, previously heated on the fire, then adding the toasted hazelnuts, pulverized in a blender with the whole cane sugar and a drop of seed oil: the result will be a delight to be enjoyed by the spoonful directly from the jar or to be used as desired to garnish fragrant croissants, shortcrust pastry shells or soft cakes and donuts, all rigorously packaged without eggs, cream, butter or cow’s milk.

To obtain a smooth and velvety consistency, once ready, we suggest that you mix the cream with an immersion blender then pour it into sterilized glass jars: when ready to serve, simply heat it for a few moments at water bathsa to make it soft again like it was just made.

For an even silkier result, if you have a powerful chopperyou can reduce the hazelnuts to a paste: otherwise you will get a slightly more rustic and grainy cream, but just as delicious.

Find out how to prepare vegan hazelnut cream by following the step-by-step procedure and advice. If you liked this recipe, try the vegan cookies too.

How to prepare vegan hazelnut cream

Collect the hazelnuts in the bowl of a mixer 1.

Add brown sugar 2 and mix everything until the ingredients are reduced to a powder.

Coarsely chop the dark chocolate with a knife 3.

Transfer it to a large pitcher or jar 4.

Pour the hot soy milk 5.

Let the chocolate melt, stirring constantly with a spoon 6.

Once the chocolate has melted, add the hazelnut powder and the sugar 7.

Blend with an immersion blender 8until you get a creamy mixture.

Pour seed oil 9.

Blend again to a smooth, velvety consistency ten.

Transfer the cream to sterilized glass jars 11close them tightly and refrigerate until ready to serve.

The cream is ready to be spread on slices of fragrant toast 12or used as desired to fill cakes and pies.


The vegan hazelnut cream can be stored in the refrigerator, in airtight glass jars, for 5-6 days massive.

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