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A picture of delicious homemade vegan Nutella in a glass jar.
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5 from 1 vote

4-Ingredient Homemade Vegan Nutella

A delicious homemade vegan Nutella ready in no time! Creamy, rich and with less than half the calories of the real deal! Addicting!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Snack, Spread
Cuisine: Italian
Keyword: Homemade Nutella, Vegan Nutella, Vegan Nutella Recipe
Servings: 10 servings
Calories: 142kcal


  • 1 cup hazelnuts
  • ½ cup cashew nuts
  • oz. dark chocolate
  • 1 tbsp cocoa powder
  • sugar (optional, to your taste - start with 1 tsp)


  • Preheat the oven to 350°F (180°C). Place the nuts on a baking tray and roast them for 6-8 minutes and allow to cool before processing. I prefer to leave the skin on the hazelnuts as it’s full of fiber, but feel free to remove it.
  • Place the hazelnuts and cashew nuts in your food processor and begin to blend. Depending on your food processor, it will take 10 to 15 minutes to reach the perfect smooth liquid consistency. If the hazelnuts and cashew nuts stick to the sides, run a spatula alongside the bowl and keep processing. You will feel like nothing is really happening but be patient, and if your food processor is overheating turn it off for a few minutes and let it cool down. After a while the magic will start happening – the oil contained in the nuts will break down and after a few more minutes you will have smooth nut butter.
  • While the nuts are processing, break the chocolate into small chunks and place them into a heatproof bowl over a pan of hot water until melted.
  • Once the nut butter is ready and deliciously creamy, add the melted chocolate, the cocoa powder and sugar (if you like to add extra sweetness - I personally leave it out) and blitz for another couple of minutes.
  • As soon as it’s ready, it will be quite liquid, as the nuts will be warm. You can put the Nutella in the fridge for up to a couple of hours for a thicker consistency.
  • Store the Nutella in a sterilized airtight jar and enjoy it. You can keep it a room temperature for around a month (if it stays around that long)!


  • If you are in a hurry, you can buy toasted hazelnuts and avoid toasting the cashew nuts.
  • If you have a sweet tooth, you can add 2 tablespoons of brown sugar. 
  • I used 70% dark chocolate (vegan), but feel free to use any chocolate.


Serving: 25g | Calories: 142kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 20mg | Iron: 1.7mg