VEGAN Nutella Recipe with NutraMilk | Interview and Cooking with CEO Carolyn Chen
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Recipes in this Video
4 recipes
veganplant-baseddairy-freenut-free
Ingredients
- ●1 cup walnuts
- ●1 cup pitted dates
- ●4 cups water
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon (optional)
- ●pinch of salt
Instructions
- 1Soak the walnuts in water for at least 4 hours or overnight.
- 2Drain and rinse the soaked walnuts.
- 3In a blender, combine the soaked walnuts, pitted dates, and 4 cups of fresh water.
- 4Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes.
- 5Strain the mixture through a nut milk bag or a fine mesh strainer into a large bowl or pitcher.
- 6If desired, add vanilla extract, cinnamon, and a pinch of salt to the strained milk and stir well.
- 7Taste and adjust sweetness by adding more dates if necessary.
- 8Store the walnut date milk in an airtight container in the refrigerator for up to 4-5 days.
Equipment
blendernut milk bag or fine mesh strainerlarge bowl or pitcher
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup canned chickpeas, drained and rinsed
- ●1/2 cup fresh strawberries, hulled
- ●1/4 cup tahini
- ●1/4 cup maple syrup
- ●1/4 cup lemon juice
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/4 cup water (as needed)
Instructions
- 1In a food processor, combine the chickpeas, strawberries, tahini, maple syrup, lemon juice, vanilla extract, and salt.
- 2Blend the mixture until smooth, scraping down the sides as needed.
- 3If the hummus is too thick, gradually add water, one tablespoon at a time, until the desired consistency is reached.
- 4Taste and adjust sweetness or salt as needed.
- 5Transfer the creamy strawberry hummus to a serving bowl.
- 6Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
- 7Serve with fresh fruit, graham crackers, or pita chips for dipping.
Equipment
food processorserving bowlmeasuring cupsmeasuring spoons
vegandairy-freeegg-freegluten-freesoy-freenut-free
Ingredients
- ●1 cup hazelnuts
- ●1/4 cup cocoa powder
- ●1/4 cup maple syrup
- ●1/4 cup coconut oil
- ●1 tsp vanilla extract
- ●1/2 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Spread the hazelnuts on a baking sheet and roast them in the oven for about 10-12 minutes, or until they are golden and fragrant.
- 3Remove the hazelnuts from the oven and let them cool slightly. Then, rub them in a clean kitchen towel to remove the skins.
- 4In a food processor, combine the roasted hazelnuts, cocoa powder, maple syrup, coconut oil, vanilla extract, and salt.
- 5Blend the mixture until it becomes smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- 6Taste the mixture and adjust sweetness or cocoa powder if desired.
- 7Once smooth, transfer the homemade vegan Nutella to a jar or airtight container.
- 8Store in the refrigerator for up to 2 weeks.
Equipment
ovenbaking sheetfood processorjar
veganplant-baseddairy-freegluten-freenut-free
Ingredients
- ●1 cup raw almonds
- ●4 cups water
- ●1 tsp vanilla extract (optional)
- ●1-2 tbsp sweetener (optional, e.g., honey, maple syrup)
- ●Pinch of salt
Instructions
- 1Soak the almonds in water for at least 8 hours or overnight.
- 2Drain and rinse the soaked almonds under cold water.
- 3In a blender, combine the soaked almonds and 4 cups of fresh water.
- 4Blend on high speed for about 1-2 minutes until the mixture is creamy and the almonds are finely ground.
- 5Place a nut milk bag or cheesecloth over a bowl or pitcher.
- 6Pour the almond mixture into the nut milk bag and squeeze to extract the milk, discarding the almond pulp or saving it for another use.
- 7If desired, add vanilla extract, sweetener, and a pinch of salt to the milk and blend again to combine.
- 8Transfer the almond milk to a sealed container and refrigerate.
- 9Shake well before using, as it may separate over time.
Equipment
blendernut milk bag or cheeseclothbowl or pitchersealed container
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