How to Use Unsweetened Hazelnut Milk in Savory Cooking: Sauces, Soups, and Marinades

Quick Answer

Yes, you can absolutely use unsweetened hazelnut milk in savory cooking. Its mild nutty flavor works in creamy sauces, puréed soups, and marinades. Choose a brand like Elmhurst 1925's Unsweetened Hazelnut Milk, which uses just hazelnuts and water, so it won't introduce unwanted sweeteners or thickeners.

Most people think of hazelnut milk as a coffee or cereal companion. But its subtle, toasty flavor actually shines in savory dishes. From a silky pasta sauce to a hearty squash soup, unsweetened hazelnut milk adds richness without overpowering other ingredients.

The key is to use an unsweetened variety, like Elmhurst 1925 Unsweetened Hazelnut Milk. Because it's made with only hazelnuts and water, you get a clean, natural taste that won't compete with garlic, herbs, or spices.

Why Unsweetened Hazelnut Milk Works in Savory Cooking

Unsweetened hazelnut milk has a naturally rich, buttery flavor that can stand in for dairy milk or cream in many recipes. It's lower in sugar than sweetened versions, so it won't make your dinner taste like dessert. The lack of added gums or emulsifiers also means it won't get gummy when heated, making it a reliable choice for sauces and soups.

Compared to other plant milks, hazelnut milk has a distinct nuttiness. This makes it excellent for dishes with roasted vegetables, mushrooms, or winter squash. However, it may not be the best fit for very delicate or neutral sauces, like a simple bechamel, unless you want a hint of toasted nuts.

• Check the ingredient list: aim for a product with minimal added ingredients.

How to Use Hazelnut Milk in Sauces

For a creamy sauce, start by sautéing aromatics like shallots or garlic in a little oil. Then add your hazelnut milk and let it simmer gently. Because hazelnut milk is thinner than cream, you may need a thickener like a roux or a cornstarch slurry. Whisk constantly to avoid lumps.

A classic example is a creamy mushroom sauce. The nutty notes of hazelnut milk complement the earthiness of mushrooms perfectly. Finish with fresh thyme and a splash of lemon juice to brighten the sauce.

One mistake is to let the sauce boil rapidly. High heat can cause the milk to separate. Keep it at a low simmer and stir often.

• For a thicker sauce, make a roux by cooking equal parts flour and oil until golden, then slowly whisk in hazelnut milk.
• If your sauce does separate, whisk in a teaspoon of Dijon mustard to help emulsify it.

Creating Creamy Soups with Hazelnut Milk

Unsweetened hazelnut milk is a great addition to puréed soups. It adds creaminess without dairy, making it perfect for vegan or lactose-free diets. Try it in roasted cauliflower soup, butternut squash soup, or a simple potato leek soup.

The process is straightforward: cook your vegetables, add broth, simmer until tender, then blend with hazelnut milk. The milk can be added at the end to keep its flavor fresh. Since Elmhurst's hazelnut milk is shelf-stable, you can keep it on hand for last-minute soup nights.

A common mistake is adding too much milk, which can dilute the soup's flavor. Start with a small amount and adjust. Another tip: blend the soup in batches to avoid splattering hot liquid.

• For a more intense nutty flavor, roast your vegetables before adding to the soup.

Marinades: Adding Depth with Hazelnut Milk

Dairy is often used in marinades to tenderize meat or add richness. Unsweetened hazelnut milk does the same, with a hint of nuttiness. It pairs especially well with poultry, pork, or even tofu for a plant-based protein.

Make a simple marinade by combining hazelnut milk, olive oil, lemon juice, garlic, and smoked paprika. The milk helps carry the flavors and keeps the meat moist during cooking. For best results, marinate for at least 30 minutes, or up to overnight in the refrigerator.

Be careful not to overdo the acid, as too much lemon or vinegar can curdle the milk. Use a gentle hand and balance with the creamy milk.

• Don't reuse marinade that has touched raw meat unless you boil it first.

Step-by-Step: Make a Creamy Hazelnut Pasta Sauce

1. Sauté aromatics: Heat a tablespoon of olive oil in a pan over medium. Add 2 cloves of minced garlic and a shallot, and cook for 1-2 minutes until fragrant. Don't let the garlic brown too much, or it will turn bitter.
2. Build the base: Add 1 cup of Elmhurst Unsweetened Hazelnut Milk, 1/4 cup of vegetable broth, and a pinch of salt and pepper. Stir well. Keep the heat low to prevent the milk from separating.
3. Thicken the sauce: Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Cook for 3-4 minutes until the sauce coats the back of a spoon. Check the thickness: it should be slightly thicker than heavy cream.
4. Finish and serve: Toss with cooked pasta, add a handful of chopped parsley, and a squeeze of lemon juice. Serve immediately. If the sauce gets too thick when reheating, add a splash of hazelnut milk to loosen it.

Product Facts

• Unsweetened Hazelnut Milk: Just hazelnuts and water deliver an especially pure experience of this favorite tree nut. Made with 2 ingredients – hazelnuts and water. No added gums or emulsifiers. Because there are no sweeteners or thickeners, this milk behaves predictably in savory recipes and lets the nutty flavor shine without extra sugar.
• Unsweetened Cashew Milk: From coffee to cereal to cooking, this particularly simple plant-based milk offers so many possibilities. Made with 2 ingredients – cashews and water. Up to 5x more nuts per serving. Cashew milk is even more neutral than hazelnut milk, making it a versatile backup for creamy sauces when you want a subtler taste.

Unsweetened hazelnut milk is a smart staple for savory cooking. With just two ingredients, Elmhurst's Unsweetened Hazelnut Milk gives you a clean, nutty canvas for sauces, soups, and marinades. Keep a carton in your pantry and experiment – you'll find it earns its place beyond the coffee cup.