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 hold of 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 molds like these heart shaped molds or these ones, or you can make them in cupcake liners if you don’t have silicon molds. Either way, they’re divine.
You’ll also love our vegan dark chocolate and our vegan chocolate truffles!
How To Make Vegan White Chocolate
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The main ingredient is cacao butter. You start off by adding chopped cacao butter to a double boiler or 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.
Stir in cashew butter, powdered sugar, rice milk powder, salt and vanilla extract and whisk it all until smooth.
Pour it into a jug with an easy pour spout and from there pour it out into molds 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 molds and store them in the fridge.
Pro Tips for The Best 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.
Storing and Freezing
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 Delicious Vegan Desserts
- Vegan Twix
- Vegan Millionaire Shortbread
- Vegan Toffee
- Vegan Snickers
- Vegan Bounty Bars
- Vegan Peanut Butter Cups
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan White Chocolate
Ingredients
- 1 ¼ cups Cacao Butter (6 ounces/170g) Chopped
- ¼ cup Cashew Butter (60g)
- 1 cup Powdered Sugar (120g) Sifted
- ½ cup Rice Milk Powder or Coconut Milk Powder
- ¼ teaspoon Salt
- 1 teaspoon 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 molds. I used two chocolate molds of different sizes, both were heart shaped, but one was quite deep and the other quite shallow.
- Place the molds into the freezer for 15-20 minutes until set and then pop them out of the molds. 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.
Video
Notes
- Clear Vanilla: 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.
- Cupcake liners: If you have more chocolate than molds then place the excess into cupcake liners, this also works great. You can also do this if you don’t have any silicon molds 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.
Hi, I love your vegan recipes. Last night I had a craving for something sweet so I tried making white chocolate with honey. It turned out okay but not like I planned. So I have a question about substituting powdered sugar for honey or maple syrup, how much would be used? Also, can any extract be used other than vanilla and why the powdered milk?
Hi Valerie. You can substitute the powdered sugar by taste. Try 1/2 cup first and see if you like the taste. You can use any extract you want, but also less is more. The rice milk powder is what creates the texture of the chocolate and is essential in this recipe.
Hi, I haven’t tried this yet but was wondering if it would work for dipped pretzels?
Thanks!
Yes! That would be delicious!
Can this be tempered?
I’m not sure.
Can I use soy milk powder instead? I can’t find rice milk powder anywhere
Sure!
Hi Alison,
I love your blog and your recipes are my go-to for vegan every single time and I’m never disappointed.
I have not tried this vegan white chocolate recipe yet, but I need to know if once it is set, can I remelt and mold it again?
Thank you! 🙂
Thanks so much Suzie! I haven’t tried re-melting this but I think you should be able to do that.
Hello! I love this recipe! I however don’t digest cashews well and was wondering if almond butter could be a good substitute? Also do you think hazelnut butter would work well? I have never tasted hazelnut butter before, and worry if it would go well in white chocolate. Thank you soooo much! ❤️
You can really use any nut butter, but cashew butter is quite neutral whereas other nut butters might flavor the chocolate more. Not necessarily a bad thing as I think hazelnut flavored white chocolate would be pretty delicious!
I’m about to make this recipe. Hello vegan mirror glaze! I do have two questions first.
1) will sunflower seed butter work?
2) one of the people I’m making this for is diabetic. Do you have any experience using sugar substitute’s such as allulose, xylitol, or stevia in this recipe?
Thanks in advance
Hi Todd, sunflower seed butter would be fine. I haven’t tried this with a sugar substitute, but I think you could do it, just go by taste to see how much to add.
If you want these chocolates to not require refrigeration, temper the cocoa butter before adding the rest of the ingredients.
Thank you Emily, that was TREMENDOUSLY helpful!!! 😀
I’m having a hard time finding rice milk powder in Canada small town. Any advice? I found coconut milk powder but it contains milk derivatives, which is a no go for dairy allergy and I can’t use soy as also an allergy. Please help! 🙂
Hi Meaghan, you can get it on Amazon and that may be the best option. 🙂
wildly organic makes a delicious coconut milk powder. It only has one ingredient, coconut, and is organic as well. I buy it straight from their website, or Vitacost sells it as well online. Amazon might too, but we do not use Amazon personally. Hope that helps.
Has anybody tried this recipe for a white chocolate ganache using coconut cream???
How do you think these would hold up at room temperature? If not warm like say 70 degrees F?
Thanks!
Michelle
For a short while yes, but then they will start to get a little soft. So it’s best to keep them in the fridge or a cooler box if not the fridge.
Hi, I wanna make this recipe and ship it to my friends. Do you know if it melts easily if not stored in the fridge?
Hi Danika, it does melt easily as it’s not tempered. So I don’t think it would work well unless you could ship it in cold storage.
Wondering about the cashew butter recipe on this site – says to use roasted and salted cashews. Does this not alter the taste of the white chocolate?
No, but you’re free to use whatever cashew butter you prefer.
Loving your recipes Alison! This is the best vegan white chocolate recipe I’ve found! The texture is perfect and delicious flavor too. It was also very easy to make. I had organic cocoa butter and cashew butter so I had to track down some nondairy milk powder. Once I found that (I used soy milk powder) I was in white chocolate heaven. Thanks so much!
Wonderful! So happy to hear that. Thanks Molly!
I made it with oreo crumbs and it was very good. 🙂
But, I was just wondering what the purpose of cashew butter is?
I’m very interested in making chocolate, and I don’t see any sort of butter in dairy chocolate recipes
Thank you very much!
Glad to hear it was good with oreo crumbs! The cashew butter is for flavor and texture. You can try it without it if you want to though and see how it goes.
I love white chocolate and this is a fantastic recipe very tasty.
I used coconut milk powder and it works great.