Homemade Vegan Hazelnut Butter: A Healthy Spread Recipe
2 tablespoons per serving
12
servingsCooking time
25
minutesCalories
180
kcalIngredients
3 cups raw hazelnuts
1/4 teaspoon sea salt (optional)
1-2 tablespoons maple syrup or agave nectar (optional, for sweetness)
Directions
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts in a single layer on a baking sheet and roast for 10-15 minutes, until fragrant and the skins begin to crack.
- Remove the hazelnuts from the oven and let them cool slightly. Wrap them in a clean kitchen towel and rub vigorously to remove as much of the skins as possible.
- Transfer the skinned hazelnuts to a food processor or high-speed blender.
- Process the hazelnuts for 5-10 minutes, scraping down the sides as needed. The mixture will go through several stages:
– First, it will become a fine powder
– Then it will start to clump together
– Finally, it will turn into a creamy butter - If desired, add the salt and sweetener (if using) and process for another minute to incorporate.
- Transfer the hazelnut butter to an airtight container and store at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
Tips
- For a smoother consistency, you can add 1-2 tablespoons of neutral-flavored oil (like avocado or coconut oil) during processing.
- If you prefer a raw version, skip the roasting step and use raw hazelnuts directly.
- Experiment with adding flavors like vanilla extract, cinnamon, or cocoa powder for variety.
Enjoy your homemade vegan hazelnut butter spread on toast, mixed into smoothies, or used in baking recipes!
