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Creamy Homemade Hazelnut Butter (Gluten Free & Vegan)

Creamy Homemade Hazelnut Butter (Gluten Free & Vegan)

This creamy homemade hazelnut butter is smooth, rich, and naturally sweet. It's gluten free, vegan, and made with just roasted hazelnuts, a pinch of salt, and optional maple syrup or oil. Perfect for toast, smoothies, and baking, or straight from the SPOON!
Print Recipe
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Servings: 1
Course: Condiment, Snack
Cuisine: Gluten-Free, Vegan

Ingredients
  

  • 2 cups raw hazelnuts
  • 1 –2 tablespoons neutral oil optional, for creaminess
  • 1 pinch sea salt to taste
  • 1 –2 teaspoons maple syrup optional, for sweetness

Instructions
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the hazelnuts evenly on the baking sheet and roast for 8–10 minutes, until the skins begin to crack and the nuts are fragrant.
  3. Transfer the warm hazelnuts to a clean kitchen towel. Rub them together to remove most of the skins.
  4. Add the roasted hazelnuts to a food processor and blend on high, stopping to scrape down the sides as needed. The mixture will go from crumbly to pasty to creamy in 5–7 minutes.
  5. If needed, add neutral oil to reach your desired consistency and blend again until smooth.
  6. Mix in a pinch of sea salt and maple syrup (optional) to taste.
  7. Transfer to a clean jar and store at room temperature for up to 2 weeks, or in the fridge for up to 1 month.

Notes

  • Roasting hazelnuts deepens their flavor and helps the skins slip off more easily.
  • Don’t stress about getting every speck of skin off; a little left behind won’t hurt the taste.
  • Be patient when blending. It will look dry and crumbly before the oils release. Keep blending until creamy.
  • If your food processor needs help, add 1–2 tablespoons of neutral oil for smoother texture.
  • Sweeten if you like. Maple syrup or honey can add a touch of sweetness, but this may shorten shelf life (store in fridge if sweetened).
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