This vegan white chocolate is so smooth and creamy you’ll totally fall in love with it. With only 6-ingredients it’s also a breeze to make.
It can be hard to get vegan white chocolate, so if this is something you’ve been missing then you are going to love this recipe.
It’s a super simple recipe that tastes totally divine.
You can make them in pretty moulds like these heart shaped moulds or these ones, or you can make them in cupcake liners if you don’t have silicon moulds. Either way, they’re divine.
How to make Vegan White Chocolate
The main ingredient is cacao butter. You melt the cacao butter and then you stir in some cashew butter, powdered sugar, rice milk powder, salt and vanilla extract and whisk it all until smooth.
Then you pour it into a jug with an easy pour spout and from there pour it out into moulds and then place into the freezer to set.
They set really quickly (around 15-20 minutes or so) and after they’re set you can pop them out of the moulds and store them in the fridge.
Pro tips for Vegan White Chocolate
Chop the cacao butter up into small pieces before melting it, it will melt much faster and more evenly.
Melt the cacao butter over a homemade double boiler. Place it into a heat safe bowl and place that above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. Then put on the heat, and as the water boils, it will heat the bowl, gently melting your cacao butter.
I must confess I did try this in the microwave, the issue is though that as I added the other ingredients and the melted cacao butter cooled down, it became harder to mix and I had to microwave it again. Whereas if you do it with the double boiler method, you can add your ingredients in to the dish while it’s still being heated by the water below, making it all mix in really easily.
Sift the powdered sugar. Powdered sugar can get quite lumpy and that does not work here at all, whereas if it’s sifted, it mixes in smoothly and perfectly.
You can probably use a different non-dairy milk powder, but the only one I have tried so far is rice milk powder.
I hope you’ll love this vegan white chocolate! It is:
- Smooth
- Creamy
- Super easy
- 6-Ingredients
Keep it stored in the fridge and enjoy anytime you want a sweet treat. They will last perfectly in the fridge for a couple of weeks. If you want to keep them longer then keep them stored in the freezer.
More Vegan Chocolate!
- Homemade Vegan Chocolate
- Vegan Chocolate Truffles
- Caramel Fudge Vegan Chocolates
- Vegan Chocolate Coconut Bars
- Raw Chocolate Hazelnut Cups
- Vegan Peanut Butter Cups
So let us know what you think of this vegan white chocolate in the comments and please rate the recipe too.
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Vegan White Chocolate
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 25
Print Recipe
Pin RecipeDescription
This vegan white chocolate is so smooth and creamy you’ll totally fall in love with it. With only 6-ingredients it’s also a breeze to make.
Ingredients
- 1 and 1/4 cups (6oz/170g) Raw Cacao Butter (Chopped)
- 1/4 cup (60g) Cashew Butter
- 1 cup (120g) Powdered Sugar (Sifted)
- 1/2 cup (60g) Rice Milk Powder*
- 1/4 tsp Salt
- 1 tsp Clear Vanilla Extract*
Instructions
- Add the chopped cacao butter to a heat safe bowl and place it above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. This creates a homemade double boiler.
- Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
- Then add in the cashew butter, sifted powdered sugar, rice milk powder, salt and clear vanilla extract and whisk in. Do this all while the bowl is still over the hot water, so that the mixture stays hot and everything mixes in easily.
- Pour the liquid chocolate into a jug for easy pouring and carefully pour from the jug into chocolate moulds. I used two chocolate moulds of different sizes, both were heart shaped, but one was quite deep and the other quite shallow.
- Place the moulds into the freezer for 15-20 minutes until set and then pop them out of the moulds. Keep stored in the fridge where they stay good for a couple of weeks, or store them in the freezer if you want them to stay fresh for even longer.
Notes
*You can likely switch the rice milk powder for a different non-dairy milk powder such as soy milk powder or coconut milk powder though I have only tested this with rice milk powder.
*The reason for the clear vanilla extract is to keep the chocolate as white as possible. If you can’t find it, you can use regular, but your chocolate will have a darker color.
*If you have more chocolate than moulds then place the excess into cupcake liners, this also works great. You can also do this if you don’t have any silicon moulds at all. Just line a cupcake tray with 12 cupcake liners and divide the chocolate mix between all 12 liners and then place into the freezer for 15-20 mins to set.
*Prep time is just for hands on time and does not include time spent setting.
- Category: Dessert, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Chocolate
- Calories: 106
- Sodium: 46.4g
- Fat: 8.2g
- Saturated Fat: 5.2g
- Carbohydrates: 7.4g
- Fiber: 0.2g
- Protein: 0.4g
Keywords: vegan white chocolate
I just made this recipe. Did not have rice milk powder so used coconut milk powder. I would recommend whatever milk powder you use to sift it as well as the powdered sugar. I added color to the mixture after it had been strained into a pyrex measuring liquid container (purple, red, pink). Moving forward, will add white coloring because my initial white chocolate was beige because I did not have colorless vanilla. I prefer to use all natural products and will not use imitation vanilla.
The white chocolate is in the freezer and setting. Cannot wait to see how they turn out. I am sure they will be delicious because I tasted the mixture. It is delicious. Not sure it tastes like white chocolate, though. But it is delicious!
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Awesome, hope they turn out great! 🙂
They were delicious! I made a silly mistake and actually opened the peanut butter jar instead of the cashew butter jar (cannot believe I did not notice the color difference). Anyway, so I have peanut butter “chocolate”. Going to make the recipe correctly today with cashew butter today.
Question. I would like to use this to coat strawberries. Is there any suggestion to make the chocolate a little thicker? Or, would it be better to dip the strawberries twice? Would adding a sunflower lecithin help with thickening?
Thank you! Great recipe!! Going to make your vegan chocolate truffles next!
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Hi Emily, so glad it was delicious even with the peanut butter! 🙂 I have never used lecithin so I don’t know what impact that would have. I think dipping them twice if it seems a bit thin could work great! All the best!
Would this chocolate work for us in a recipe such as fudge or maybe using in baking?
Hi Jamie, I’m not entirely sure about using it for those purposes. It doesn’t have any stabilizers or anything like that, and store-bought chocolates do have those. So I’m not sure how well it would hold up for other uses.
I’ve tried this recipe before with total success. Do you happen to know if chunks of this white choc woul work in say a muffin recipe, or would the chunks melt and disappear during cooking?
Hi Julia, I’m not sure at all, I haven’t used this in baking. Sorry I can’t be more help.
Hi Alison, I recently discovered your blog and am excited to put your tips in action. I want to make this recipe but I need the result to be pink. Do you think I could add a little juice from dethawed raspberries or even just a couple drops of food coloring? Would you stir it in after it’s done cooking or before? Thanks!
Hi Lin, I definitely think you could do it. Either a couple drops of food coloring or juice from fresh raspberries should do the job! I would just stir it in as the last ingredient at the end so you can get the color exactly as you want it. All the best! 🙂
Can I substitute powdered sugar with a different sweetener, agave syrup or coconut sugar etc.?
Hi Gintare, you can try those options, I haven’t experimented with them. Both of those would result in a darker colored chocolate. I think if using coconut sugar, make sure it’s really melted into the mix, so you don’t have a grainy texture.
A new family favourite!! 😋
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Awesome! So happy to hear that! Thanks Emily. xo
Is there a substitution for cashew butter? Need to substitute due to a nut allergy. Your work is inspiring!
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Can you use tahini? Because that would also work. Same quantity. ?
I am excited to try this. Can you tell me what you are basing your nutritional information on? It says one chocolate, but how big is that? I have lost 70 pounds and I want to make sure that I am tracking the right proportion.
Hi Liz, it’s always best if you do your own nutritional tracking using the precise ingredients that you use for total accuracy. I use cronometer for my calculations, but I consider them to an estimate based on the particular ingredients that I have used. This recipe made 25 small chocolates, so the nutritional info was divided by 25.
As one of the first to taste this chocolate, I can confirm it is totally divine!! I want more!!!
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These turned out beautifully!! I gave some to the nonvegan BF who confirmed this tastes just like regular white chocolate. Wonderful recipe, thanks!
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Yay! Fantastic to hear that! Thanks so much Joyce. 🙂
I have tried many recipes from this site, and have truly loved every single one of them. Keep up the good work Alison ?
That is wonderful to hear! Thanks so much Amanda! xo