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This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

THIS CONDENSED MILK IS

• vegan
• dairy-free
• soy-free
• gluten-free
• sticky
• creamy
• thick
• rich
• sweet
• simple
• easy to make
• made with 2 ingredients
• perfect dessert sweetener

WHAT YOU NEED TO MAKE HOMEMADE VEGAN CONDENSED MILK

You need the following ingredients to make this dairy-free condensed milk (the exact measurements are in the recipe card below):

• Coconut milk – Use full-fat (creamy) canned coconut milk to get a sticky, thick and creamy texture. Light coconut milk won’t work the same way as creamy.
• Granulated sugar – You can also use brown sugar or coconut sugar; however, it will make the condensed milk darker. I like to use organic white cane sugar.

Equipment you need:

• Pot
• Silicon spatula
• Glass jar with a lid – for storing

HOW TO MAKE VEGAN CONDENSED MILK

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make condensed milk

In a pot on medium heat, bring the coconut milk and the sugar to a boil. Stir the mixture a few times. Turn the heat down to low and simmer for 40-45 minutes until the mixture is reduced by about half (once it starts to simmer, do not stir, otherwise, it can crystalize). Remove any foam from the top while it is simmering.

2. Step: Let cool completely

Remove the pot from the heat and carefully pour the condensed milk into a jar. Let it cool completely before putting on the lid. Then store in the fridge for up to 3 weeks (it will thicken more as it cools).

FREQUENTLY ASKED QUESTIONS:

WHERE CAN I USE VEGAN CONDENSED MILK?

• ice cream
• brownies
• truffles
• cookies
• buttercream
• chocolate fudge
• stir into iced coffee
• pour over oatmeal, pancakes, waffles

HOW TO STORE HOMEMADE VEGAN CONDENSED MILK?

Once it cools down, store it in a glass jar with a tight lid in the fridge.

HOW LONG DOES HOMEMADE CONDENSED MILK LAST?

Homemade condensed milk will last for up to 3 weeks in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Banana Bread Nut Butter
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• How to Make Homemade Vegan Parmesan
• Fudgy Brownies
• Chocolate Biscoff Truffles
• Salted Caramel Mocha Smoothie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE VEGAN CONDENSED MILK

This Homemade Vegan Condensed Milk is so easy to make with only 2 ingredients! It’s thick and creamy and perfect for any dessert recipe. Dairy-free, soy-free, and gluten-free.

Course Basics

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 17 servings (serving = 1 tbsp)

Calories 76kcal

Author Plantiful Bakery

Ingredients

• 400 ml (1 can) full-fat coconut milk
• 150 g (3/4 cup) granulated sugar *

Instructions

• In a pot on medium heat, bring the coconut milk and the sugar to a boil. Stir the mixture a few times. Turn the heat down to low and simmer for 40-45 minutes until the mixture is reduced by about half (once it starts to simmer, do not stir, otherwise, it can crystalize). Remove any foam from the top while it is simmering.
• Remove the pot from the heat and carefully pour the condensed milk into a jar. Let it cool completely before putting on the lid (it will thicken more as it cools).
• Store in the fridge for up to 3 weeks.

Notes

* Sugar: You can use brown sugar or coconut sugar; however, it will make the condensed milk darker. I like to use organic white cane sugar.

Storing:

Once it cools down, store it in a glass jar with a tight lid in the fridge for up to 3 weeks.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 76kcal

Nutrition Facts

Serving: 1tbsp / Calories: 76kcal / Total Fat: 4,2g / Saturated Fat: 3,6g / Cholesterol: 0mg / Total Carbohydrate: 9,7g / Fiber: 0,0g / Sugar: 9,1g / Protein: 0,3g / Sodium: 6mg / Iron: 0,1mg

Příspěvek HOMEMADE VEGAN CONDENSED MILK se objevil jako první na Plantiful Bakery.

THIS BANANA BREAD NUT BUTTER IS

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• naturally sweetened
• quick and easy to make

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
• Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
• Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
• Sea salt – balances the sweetness.
• Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
• Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Glass jar with lid – for storing

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Raspberry Nut Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Chocolate Chunk Banana Bread
• Banana Bread Waffles
• Peanut Butter Protein Bars

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Course Basics, Nut Butter

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 cup (approx.)

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 100 g dry roasted peanuts, unsalted
• 80 g raw pecans
• 80 g raw almonds
• 20 g freeze-dried bananas
• ½ tsp ground cinnamon
• pinch sea salt
• 1 tbsp maple syrup (optional)
• 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
• To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
• To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
• Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 88kcal

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

Příspěvek BANANA BREAD NUT BUTTER se objevil jako první na Plantiful Bakery.

THIS GARLIC NAAN BREAD IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• garlicky
• flavorful
• topped with garlic butter and parsley
• easy to make at home
• so delicious
• Indian flatbread
• a perfect side to curry or soup

WHAT YOU NEED TO MAKE HOMEMADE VEGAN NAAN BREAD

You need the following ingredients to make this vegan garlic naan bread (the exact measurements are in the recipe card below):

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use white sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Garlic powder – adds extra garlicky flavor. Optional ingredient.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Vegan yogurt – makes the naan super soft. Use plain unsweetened plant-based yogurt. You can substitute it for coconut cream or vegan sour cream.
• Olive oil – adds delicious flavor but you can use any oil.
• Vegan butter – Combine soft vegan butter with minced garlic to make the topping.
• Garlic – mince or finely chop the garlic.
• Parsley – for the best flavor, use fresh parsley but dried or frozen works as well. Or use any herb of your choice.

Equipment you need:

• Large bowl
• A stand mixer (optional)
• Wooden spoon or fork
• Kitchen towel
• Small bowl
• Rolling pin
• Non-stick pan or cast-iron skillet

HOW TO MAKE VEGAN GARLIC NAAN BREAD AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make naan dough and let it rise

In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).

2. Step: Make garlic butter

For the garlic butter, combine soft vegan butter with minced garlic (you can add as much garlic as you like). Set aside.

3. Step: Roll out the dough and cook it on a pan

When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.

Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

FREQUENTLY ASKED QUESTIONS:

WHAT DO YOU EAT NAAN BREAD WITH?

Dishes to serve with naan bread:

• Vegan Curry
• Vegan Tikka Masala
• Lentil Dhal
• Soups (Roasted Garlic Potato Soup, Creamy Pumpkin Soup)
• Salads
• Hummus
• Or use it as pizza crust or wrap

WHAT CAN I USE INSTEAD OF VEGAN YOGURT IN NAAN BREAD?

You can substitute vegan yogurt for coconut cream or vegan sour cream.

HOW TO STORE HOMEMADE NAAN BREAD?

Once the naan has cool completely, store it in an airtight container at room temperature or in the fridge.

HOW LONG DO HOMEMADE NAAN BREAD LAST?

Homemade naan bread should last for 3-5 days at room temperature and up to a week in the fridge.

CAN I FREEZE HOMEMADE VEGAN NAAN BREAD?

Yes, you can freeze homemade naan bread for up to 2-3 months. Store the flatbreads in an airtight container or zip-lock plastic bag. Before serving, let them thaw at room temperature or warm them in the preheated oven to 400°F (200°C) for few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Super Smooth and Creamy Hummus
• Creamy Roasted Garlic Potato Soup
• Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce
• Homemade Vegan Parmesan Cheese
• Crispy Tofu Nuggets

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GARLIC NAAN BREAD

This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.

Course Bread, Side, Snack

Cuisine Indian

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour

Total Time 1 hour 45 minutes

Servings 10 servings

Calories 243kcal

Author Plantiful Bakery

Ingredients

For naan bread:

• 500 g (17,6 oz) all-purpose flour + extra for flouring
• 1 package (8g) instant yeast (rapid-rise yeast)
• 1 tsp sugar
• 1 tsp sea salt
• 1 tsp garlic powder (optional)
• 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
• 2 tbsp olive oil + extra for greasing
• 220 ml lukewarm water (or unsweetened plant-based milk)

For topping:

• 2 tbsp vegan butter, soft
• 2-3 cloves garlic
• 1-2 tbsp chopped parsley

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
• For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
• When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
• Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 naan / Calories: 243kcal / Total Fat: 6,3g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 1,9g / Sugar: 0,8g / Protein: 6,1g / Sodium: 250mg / Potassium: 94mg / Iron: 2,5mg

Příspěvek VEGAN GARLIC NAAN BREAD se objevil jako první na Plantiful Bakery.

THIS HOMEMADE HUMMUS IS

• vegan
• dairy-free
• gluten-free
• healthy
• smooth
• creamy
• thick
• easy
• made with simple ingredients in 15 minutes
• better than store-bought
• classic hummus recipe

WHAT YOU NEED TO MAKE THE BEST HUMMUS

You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):

• Canned chickpeas – Rinse and drain the chickpeas before boiling.
• Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
• Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
• Tahini – use good-quality tahini for the best flavor.
• Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
• Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
• Ground cumin – adds more flavor.
• Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
• Ground pepper
• Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.

Equipment you need:

• Medium size pot
• Strainer
• High-speed blender or food processor

HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this hummus is super easy and comes with 2 following steps:

1. Step: Boil the chickpeas with baking soda

To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.

2. Step: Blend everything in a high-speed blender until smooth and serve

To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).

Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.

Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE HUMMUS?

Store the homemade hummus in an airtight container in the fridge.

HOW LONG DOES HOMEMADE HUMMUS LAST?

Homemade hummus will last in the fridge for 3-5 days.

CAN I FREEZE HUMMUS?

Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Creamy Roasted Garlic Potato Soup
• Pumpkin Alfredo Sauce
• Crispy Tofu Nuggets
• Homemade Vegan Parmesan Cheese

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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EXTRA SMOOTH AND CREAMY HUMMUS

Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.

Course Appetizer, Basics, Dip, Spread

Cuisine Israeli

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 15 servings (about 2 cups)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
• 1 tsp baking soda
• 1 ½ tbsp lemon juice fresh-squeezed
• 3 tbsp tahini good-quality
• 1 tbsp olive oil
• 1 medium garlic clove, minced*
• ½ tsp ground cumin
• sea salt
• ground pepper
• 4-6 tbsp water

Instructions

• To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
• To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
• Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
• Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Notes

*Garlic – For more flavor, use roasted garlic.

Storage:

Store the homemade hummus in an airtight container in the fridge for 3-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 56kcal

Nutrition Facts

Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg

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THIS RASPBERRY NUT BUTTER IS

• vegan
• dairy-free
• gluten-free
• healthy
• creamy
• smooth
• sweet
• fruity
• simple
• quick and easy to make
• made from 5 ingredients
• best enjoyed with dates, on porridge or banana bread

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE HOMEMADE RASPBERRY NUT BUTTER

You need the following ingredients to make this Raspberry Almond Cashew Butter (the exact measurements are in the recipe card below):

• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin. Always use the best quality in both almonds and cashew.
• Cashews – Rich in fiber, healthy fats, protein, zinc, copper, magnesium, or iron. You can use any other nuts combo, or just one type of nuts if you like (although this combination is so delicious!) – just keep the same amount.
• Freeze-dried (lyophilized) raspberries – These are blend into a fine powder and then mix into the almond cashew butter. Raspberries add a nice fruity flavor to the butter.
• Sea salt – balances the sweetness.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe. You can skip this ingredient; however, the raspberries can make the butter slightly sour, and a teaspoon of coconut sugar adds just the right amount of sweetness. You don’t have to worry that there will be a sugar crunch because it melts perfectly into the butter (as it warms during the blending). You can also use brown or white sugar instead. I wouldn’t recommend substituting for any liquid sweetener (such as maple syrup), as it would thicken the butter.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Small bowl
• Mason jar – for storage.

HOW TO MAKE HOMEMADE RASPBERRY ALMOND CASHEW BUTTER IN BLENDER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this nut butter is super easy and comes with 3 following steps:

1. Step: Roast almonds and cashews

Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them.

After roasting, let the almonds and cashews cool down slightly.

2. Step: Make raspberry powder

Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.

3. Step: Make the nut butter

To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined. Add more sugar if you like it sweeter.

Transfer the butter to a jar and let cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a cover at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE RASPBERRY ALMOND CASHEW BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Nutella – Chocolate Hazelnut Spread
• Creamy Chocolate Protein Smoothie Bowl
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Maple Pecan Granola
• Chocolate Chip Banana Bread
• Baked Cheesecake with Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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RASPBERRY ALMOND CASHEW BUTTER

This Raspberry Almond Cashew Butter is a creamy and smooth blend of roasted almonds and cashews mixed with freeze-dried raspberries. It's vegan, gluten-free, healthy, and so satisfying. This recipe is quick and easy to make with 5 ingredients in less than 20 minutes.

Course Basics, Nut Butter, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1 jar (about 11oz/330g)

Calories 83kcal

Author Plantiful Bakery

Ingredients

• 150 g (5,3oz) raw almonds
• 150 g (5,3oz) raw cashews
• 20 g (0,7oz) freeze-dried raspberries
• pinch sea salt
• 1 tbsp (12g) coconut sugar (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them. After roasting, let the almonds and cashews cool down slightly.
• Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined.
• Transfer the butter to a jar and let cool completely without any cover.

Notes

Storage

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Nutrition

Calories: 83kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 83kcal / Total Fat: 6,4g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 4,9g / Fiber: 1,3g / Sugar: 1,8g / Protein: 2,8g / Sodium: 9mg / Iron: 0,8mg / Potassium: 99mg

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THESE TOFU NUGGETS ARE

• vegan
• dairy-free
• egg-free
• gluten-free (option)
• crispy
• crunchy
• breaded
• flavorful
• source of plant protein
• fried or baked
• so tasty
• perfect as an appetizer, snack, or party food

WHAT YOU NEED TO MAKE CRISPY BREADED TOFU NUGGETS

You need the following ingredients to make these Tofu Nuggets (the exact measurements are in the recipe card below):

• Firm or extra firm tofu – You need to wrap the tofu in a kitchen towel or napkin to press out the liquids before making it into nuggets. This will make the tofu much better in texture.
• Unsweetened almond milk – Use any plant-based milk, such as soy, oat, or cashew, but make sure it’s unsweetened.
• All-purpose flour – You can also use wholewheat or spelt flour for this recipe. For a gluten-free version, substitute for gluten-free flour.
• Cornstarch – makes the nuggets crispier.
• Sea salt
• Panko breadcrumbs – for a gluten-free version, use gluten-free breadcrumbs.
• Nutritional yeast – adds slightly cheesy flavor.
• Spices – I like to make it simple but flavorful. This recipe calls for black pepper, garlic powder, and paprika. For more heat, add chili flakes.
• Sunflower or canola oil – for frying, or baking, if you choose.

For the Dipping Sauce, you need:

• Vegan mayo – I like to use one by Hellmann’s.
• Ketchup – You can substitute for your favorite vegan BBQ sauce.
• Black pepper

Equipment you need:

• Paper towel – to press the liquid out of the tofu.
• 3 medium-size bowls or deep plates
• Medium size pan – for frying.
• Baking tray – If you choose to bake the nuggets.

HOW TO MAKE VEGAN CRISPY BREADED TOFU NUGGETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Press the liquid out of tofu and make nuggets shapes

Wrap the tofu in a paper towel and gently squeeze out the excess liquids (this will make tofu much better in texture, so don’t skip this step). Then tear or cut the tofu into nugget shapes.

2. Step: Make the coating mixes

Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1 tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.

3. Step: Coat the tofu

Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu (you can make few pieces at a time once you get the hang of it).

4. Step: Fry or bake the nuggets

Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.

5. Step: Make dipping sauce for tofu nuggets

To make the dipping sauce combine vegan mayo, ketchup, and season it with black pepper.

Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

FREQUENTLY ASKED QUESTIONS:

WHAT TO SERVE WITH TOFU NUGGETS?

• on their own with dipping sauce
• on top of salad
• with light meal
• add to tacos, tortilla wraps, or sandwiches

CAN YOU STORE TOFU NUGGETS?

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy.

CAN YOU FREEZE HOMEMADE TOFU NUGGETS?

Yes, if you make a big batch, you can freeze them for later. Store the nuggets in an airtight container in the freezer for up to 2-3 months. To unfreeze them, reheat them in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Tofu Scramble
• Pumpkin Alfredo Sauce
• Creamy Roasted Garlic Potato Soup
• Homemade Parmesan Cheese (only 4-ingredients)
• Cinnamon French Toast
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CRISPY BREADED TOFU NUGGETS (VEGAN)

These Breaded Tofu Nuggets are crispy, flavorful, and so tasty! It’s an easy vegan nugget recipe, including both fried and baked options. Perfect as an appetizer or snack.

Course Appetizer, Basics, Side Dish, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 283kcal

Author Plantiful Bakery

Ingredients

Tofu nuggets:

• 1 block (14oz/397g) firm or extra firm tofu
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• ¾ cup (96g) all-purpose flour
• 1 tsp (8g) cornstarch
• 1 tsp sea salt + additional on top
• black pepper
• 1 cup panko breadcrumbs
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp paprika
• sunflower or canola oil

Dipping sauce:

• 5 tbsp vegan mayo
• 5 tbsp ketchup
• black pepper

Instructions

• Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
• Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
• Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
• Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

  Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
• To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
• Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

Notes

For the gluten-free version, simply substitute all-purpose flour and breadcrumbs for gluten-free flour and breadcrumbs.

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy. You can also freeze them for up to 2-3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 (fried version) / Calories: 283kcal / Total Fat: 15,3g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 653mg / Total Carbohydrate: 22,8g / Fiber: 3,1g / Sugar: 1,0g / Protein: 16,3g / Calcium: 325mg / Iron: 2,9mg / Potassium: 289mg

*The Nutrition Facts are counted without the dipping sauce.

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EASY HOMEMADE VEGAN NUTELLA

If you’re looking for a healthy version of Nutella, you should try to make this recipe! You’ll be obsessed. No palm oil, no milk – you will need only 8 natural ingredients to make this delicious smooth Dark Chocolate Hazelnut Spread at home.

THIS HOMEMADE CHOCOLATE HAZELNUT SPREAD IS:

• dairy-free
• gluten-free
• egg-free
• soy-free
• palm oil-free
• rich
• smooth
• creamy
• spreadable
• easy to make
• delicious
• a healthy alternative for Nutella
• perfect on a piece of toast, bagel, or banana bread

WHERE TO ADD CHOCOLATE HAZELNUT SPREAD:

• brownies
• cookies
• ice cream
• milkshakes
• porridge
• pancakes
• french toast
• filled doughnuts
• lava cake
• muffins
• a spoon!

WHAT YOU NEED TO MAKE EASY HOMEMADE VEGAN NUTELLA:

You need the following ingredients to make this easy Homemade Chocolate Hazelnut Spread:

• Raw hazelnuts – Hazelnuts are, along with chocolate, the main ingredients which will create that characteristic flavor to the spread. The recipe calls for raw hazelnuts with their skin on. They will be roasted, peeled, and then made into hazelnut butter. To make it easier, buy pre-roasted hazelnuts. You can also use premade hazelnut butter; however, I think making your own hazelnut butter is much better. Use high-quality raw hazelnuts for the best flavor.
• Dark Chocolate Bar – Chocolate will affect the taste the most, so be sure to buy high-quality dark chocolate. I used a 70% chocolate bar, which works just great, but 60-85% dark chocolate is fine. I don’t recommend using chocolate chips for this recipe. You may or may not need to add more sweetener to the chocolate hazelnut spread as you will make it (according to the sweetness of the chocolate).
• Flavor-free coconut oil – Coconut oil will help the spread to thicken a little bit once it will cool. I recommend using flavor-free coconut oil, which won’t add any coconut flavor to the homemade Nutella.
• Vanilla extract – Vanilla adds a nice flavor. Make sure to use high-quality pure vanilla extract or paste.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe, which adds a little bit of caramel flavor to it. I like to use coconut sugar in any nut butter that I want to make sweeter. It always melts into the butter, so you won’t feel any sugar crunch. If you don’t have coconut sugar, you can also use brown cane sugar (muscovado).
• Sea salt – Always use a pinch of salt in sweet recipes, especially when it includes chocolate. It helps to bring up all those flavors.
• Maple syrup – Maple syrup acts both as a sweetener and as a thickener in this recipe.
• Unsweetened cocoa powder – Adds more richness.

Equipment you need:

• Baking sheet – For roasting the hazelnuts.
• Kitchen towel – Rubbing the roasted hazelnuts with the kitchen tower will help you to remove the skin. You can also use your fingers to peel the hazelnut skin off. The skin is usually pretty easy to remove.
• Pot – Which will be used for a double boiler.
• Medium-size glass bowl – To melt chocolate in. Don’t use any plastic bowl.
• High-speed blender or food processor – To make your homemade Nutella smooth and creamy you will need a high-speed blender or food processor (if you are using whole hazelnuts). Otherwise, you can risk burning the machine. If you are using premade hazelnut butter you can use an older/cheaper blender, but I haven’t tried this, so I can´t assure you, you will end up with the same results as me.

HOW TO MAKE EASY HOMEMADE CHOCOLATE HAZELNUT SPREAD:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Chocolate Hazelnut Spread is easy and comes with 4 simple steps.

Make sure you accurately measure all of the ingredients.

1. Step: Roast raw hazelnuts

Preheat the oven to 180°C. Place raw hazelnut on the baking sheet. You can add parchment paper to the baking sheet, but it’s not necessary. Roast the hazelnut for 10-12 minutes until the skin is dark, but the hazelnuts are golden brown. Watch every few minutes because they can get easily too brown. You can also mix them on the sheet a few times, so they roast evenly. All ovens vary, therefore the hazelnuts will need more or less time to roast.

Roasting hazelnuts will help to warm up the oils in them and make it easier to remove the skin.

Remove the baking sheet with the hazelnuts from the oven and let cool slightly, so you won’t burn your hand while removing the skin.

2. Step: Remove the skin

After hazelnuts cool slightly, transfer them to a kitchen towel and gently rub them all together until most of the skin comes off. Pick the hazelnuts with your fingers and place them back on the baking sheet. Let cool completely.

3. Step: Melt dark chocolate

Fill a ¾ of the pot with water and bring to boil. The size of the pot should be smaller than the glass bowl you use for melting the chocolate bar. Cut dark chocolate bar into little pieces and put it into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times. Once melted, set aside.

4. Step: Make the dark chocolate hazelnut spread

Blend Hazelnuts

Place roasted hazelnut into a high-speed blender or food processor and blend – blend on low speed until the hazelnuts are all evenly mixed. Scrape down the sides, to make sure everything blends evenly. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper to push down the hazelnuts as mixing to make it easier. It might take from 4-10 minutes depending on your blender/food processor.

Add The Rest Of The Ingredients

Add the melted chocolate bar, melted flavor-free coconut oil, a pinch of sea salt, vanilla extract, and coconut sugar, and blend on a lower speed until combine. Lastly, add maple syrup and unsweetened cocoa powder and blend again until everything combines. If you want to add more sweetener add coconut sugar. More maple syrup would make the spread stiffer.

Transfer Into Jar And Let Cool

Transfer the butter into a jar and let cool completely. The fresh-made chocolate hazelnut butter will be runnier. But once you allow it cool, it will thicken more. The consistency of the spread will depend on the temperature you store it in.

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF HAZELNUTS?

You can use any other nuts, such as cashews, almonds, peanuts… However, the spread won’t have that characteristic flavor.

HOW TO STORE HOMEMADE VEGAN NUTELLA SPREAD?

Store your homemade Nutella in a glass jar with the lid on at room temperature. If the temperature is cooler the chocolate hazelnut spread will harden a little bit and won’t be as easily spreadable as store in a warmer place.

You can store it in the fridge to make it last longer and then put, for example, on hot oatmeal, or a toasted piece of toast and it will melt easily.

HOW LONG DOES HOMEMADE CHOCOLATE HAZELNUT SPREAD LAST?

Your chocolate hazelnut spread will last up to 3-4 weeks at room temperature, or up to 2 months in a fridge.

MORE SWEET BREAKFAST IDEAS:

• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats
• The Best Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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EASY VEGAN NUTELLA – HOMEMADE CHOCOLATE HAZELNUT SPREAD RECIPE

Smooth, creamy, rich chocolate-hazelnut Nutella spread over a piece of toast sounds like a perfect breakfast to me. You will be surprised how easy it is to make this Homemade Dark Chocolate Hazelnut Spread. And let me dare to say – much better than store-bought Nutella.

Course Breakfast, Dessert, Snack

Cuisine Italian

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 19 tablespoons (yield: approx. 350 g of spread)

Calories 69kcal

Author Plantiful Bakery

Ingredients

• 200 g raw hazelnuts
• 100 g dark chocolate, 70% good quality
• 15 g flavor-free coconut oil, melted
• 1 tsp vanilla extract
• 20 g coconut sugar
• pinch sea salt
• 2 tbsp maple syrup (=30 ml)
• 1 tbsp unsweetened cocoa powder (=6 g)

Instructions

• Preheat the oven to 180°C. Place raw hazelnut on the baking sheet and roast for 10-12 minutes until the skin is dark, but the hazelnuts are golden brown. Watch every few minutes because they can get easily too brown. You can also mix them on the sheet a few times, so they roast evenly.
• Remove the hazelnuts from the oven and let cool slightly.
• After hazelnuts cool slightly, transfer them to a kitchen towel and gently rub them all together until most of the skin comes off. Pick the hazelnuts with your fingers and place them back on the baking sheet. Let cool completely.
• Fill a ¾ of the pot with water and bring it to boil. Cut dark chocolate bar into little pieces and put it into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat and let the chocolate melt completely. Set aside.
• Place roasted hazelnut into a high-speed blender or food processor and blend – blend on low speed until the hazelnuts are all evenly mixed. Scrape down the sides, to make sure everything blends evenly. Then blend on high speed until it forms into a creamy butter. It might take from 4-10 minutes depending on your blender/food processor.
• Add the melted chocolate bar, melted flavor-free coconut oil, a pinch of sea salt, vanilla extract, and coconut sugar, and blend on a lower speed until combine. Lastly, add maple syrup and unsweetened cocoa powder and blend again until everything combines *.
• Transfer the butter into a glass jar and let cool completely and thicken.
• Cover with lid and store at room temperature for 3-4 weeks. 

Notes

*If you want to add more sweetener add coconut sugar. More maple syrup would make the spread stiffer.

**The consistency of the spread will depend on the temperature you store it in.

Nutrition Facts

Serving: 1 tablespoon / Calories: 69kcal / Total Fat: 4,7g / Saturated Fat: 2g / Cholesterol: 0mg / Total Carbohydrate: 5,9g / Fiber: 1,1g / Sugar: 4g / Protein: 0,9g / Vitamin D: 0mcg / Calcium: 9mg / Potassium: 10mg

Nutrition

Calories: 69kcal

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THIS HOMEMADE VEGAN PARMESAN IS:

• vegan
• dairy-free
• gluten-free
• soy-free
• super easy to make
• cheesy
• delicious
• perfect for pasta dishes

WHAT IS HOMEMADE VEGAN PARMESAN CHEESE MADE OF?

• Raw cashews – Make sure they are unsalted and raw. Feel free to use any unsalted nuts (such as almonds), but I think that raw cashews work the best.
• Nutritional yeast – adds cheesy flavor.
• Garlic powder – adds extra flavor.
• Sea salt – Parmesan is a quite salty cheese, that’s why salt is an essential ingredient.

HOW TO MAKE HOMEMADE VEGAN PARMESAN:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Parmesan Cheese is super easy:

Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender end pulse until ground and combined. Don’t blend (otherwise, it will start to blend into butter).

You can also add more spices to make it extra delicious.

WHERE TO ADD HOMEMADE PARMESAN CHEESE:

• pasta dishes (on top, in sauce – Pumpkin Alfredo Sauce)
• salads
• pizza
• lasagna
• pesto
• savory babka
• spring over roasted vegetable or potatoes

FOR HOW LONG DOES HOMEMADE PARMESAN CHEESE LAST?

It can last for about 4-6 weeks in a glass container at room temperature and up to 8-10 weeks in the fridge.

If you love making this homemade parmesan recipe then try out some other recipes:

• Creamy Pumpkin Alfredo Sauce
• Tofu Scramble (Vegan Scrambled Eggs)
• Creamy Roasted Pumpkin Soup
• Carrot Cake Overnight Oats
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• The Best Chocolate Chip Banana Bread
• Cinnamon Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Course Cheese

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 14 tbsp (approx)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 100 grams raw cashews, unsalted (=⅔ cup)
• 27 grams nutritional yeast (=6 tbsp)
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt

Instructions

• Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender and pulse until ground and combined. Don't blend (otherwise, it will start to blend into butter).
• Store in a glass container with a lid at room temperature or in the fridge.
• Use in pasta sauces, on top of pasta, pizza, roasted vegetables, in pesto, …

Notes

*Feel free to add more spices to make it extra flavorful.

Nutrition Facts

Serving: 1 tablespoon / Calories: 56kcal / Total Fat: 3,6g / Saturated Fat: 0,7g / Cholesterol: 0mg / Sodium: 105mg / Total Carbohydrate: 4,4g / Fiber: 1,3g / Sugar: 0,4g / Protein: 3,1g / Vitamin D: 0mcg / Calcium: 7mg / Iron: 1mg / Potassium: 144mg

Nutrition

Calories: 56kcal

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