Homemade Vegan Hazelnut Cream
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A decadent, homemade vegan hazelnut cream. Using roasted hazelnuts, almonds, and cocoa powder, this spread is free from palm oil and refined sugar, perfect for toast, fruits, or desserts.
Skip the store-bought versions that contain palm oil and excessive sugar. This homemade version is rich, nutty, and incredibly silky. By using a mix of hazelnuts and almonds, you get a more complex, toasted flavor profile that feels truly indulgent.
🥄 Ingredients
- 🫗 3/4 cup hazelnuts, peeled (toast them in a pan first—the skins will rub off easily once warm)
- 🫗 1/2 cup almonds, peeled
- 🫗 6 tbsp cacao or carob powder
- 🫗 1/2 cup vegan milk
- 🫗 1 tbsp coconut oil
- 🫗 8 tbsp agave syrup
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Toast & Peel:** Toast the hazelnuts in a dry pan until fragrant. Wrap them in a kitchen towel and rub them together; the skins will flake off easily.
**Grind:** In a high-speed blender or food processor, grind the hazelnuts and almonds until they reach a fine, powdery consistency (this will eventually turn into nut butter).
**Combine:** Add the cacao powder, coconut oil, and agave syrup to the processor. Blend again until the mixture starts to look like a thick paste.
**Emulsify:** With the blender running, slowly pour in the vegan milk. Continue blending until the mixture is smooth, glossy, and spreadable.
**Adjust:** If you prefer a thinner consistency, add a little more vegan milk; for a thicker spread, chill in the refrigerator for an hour.
🎥 Video Tutorial
Homemade Vegan Hazelnut Cream
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overheating: If you use a high-powered blender, the heat generated by the motor can sometimes change the flavor of the nuts. If it gets too hot, stop and let it cool for a few minutes before finishing.
- ✕
Improper Peeling: If too much skin is left on the hazelnuts, the spread will have a slightly bitter aftertaste and a gritty texture.
🔄 Variations
Salted Nutella: Add a tiny pinch of sea salt to the mix—it cuts through the sweetness and makes the chocolate flavor "pop."
Vanilla Bean: Add 1 tsp of vanilla extract or scrape in the seeds from half a vanilla bean for a gourmet touch.
🧊 Storage
- 📦
Store in a clean, airtight glass jar. It keeps well in the pantry for a week, or in the refrigerator for up to 3 weeks.
💡 Chef Tips
Patience is Key: It may take 5–10 minutes of blending to get that perfect "butter" texture. Don't worry if it looks like dry crumbs at first; keep blending and the natural oils from the nuts will eventually release.
Roasting: Don't skip the toasting step! It creates the deep, toasted flavor characteristic of premium hazelnut spreads.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →