Vegan hazelnut drink

Vegan hazelnut drink

Total: 12 hr 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 193 kcal
, Fat: 18 g
, Carbohydrate: 2 g
, Protein: 5 g

More and more people are cutting milk out of their diet – either voluntarily or out of necessity – but this doesn't mean you have to go without muesli, porridge and the like. Using just three ingredients, you can easily whip up some delicious, plant-based milk alternatives. If you're making milk specifically for use in muesli and the like, I recommend trying hazelnut milk as it will give any breakfast a wonderfully nutty flavour. Simply delicious! If you have the time, it's worth roasting and shelling the hazelnuts before soaking them. This will make for an even nuttier drink. Add a little cocoa and 1-2 dates and it tastes very much like that popular chocolate and hazelnut spread that we all loved so much (and maybe still do) as children.


5 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

150g hazelnuts
5dl water
1pinch salt
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One airtight bottle holding approx. 500 ml

How it's done

Soak the hazelnuts overnight in cold water. Drain the hazelnuts, rinse with cold water, puree in a blender along with 500 ml of fresh water and salt. Pour the hazelnut mixture through a cheesecloth, squeeze gently in the cloth. The residue from the hazelnuts can be kept, left to dry out completely and used to make crackers. See recipe: Nut crackers. Pour the hazelnut drink into a clean bottle that has been rinsed with hot water.

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