• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Vegan White Chocolate

    Published: May 11, 2019 Updated: Apr 12, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan White Chocolate

    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.  

    Heart shaped vegan white chocolates stacked up on a black plate.

    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!

    Heart shaped vegan white chocolates stacked up on a black plate.

    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.

    Chopped cacao butter added to 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.

    Melted cacao butter in a homemade double boiler.

    Stir in cashew butter, powdered sugar, rice milk powder, salt and vanilla extract and whisk it all until smooth. 

    Vegan white chocolate mixture in a homemade double boiler.

    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. 

    Vegan white chocolate poured into silicon molds.

    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. 

    Heart shaped vegan white chocolate stacked up on a black plate.

    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. 

    Vegan white chocolate hearts stacked up on a black plate.

    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. 

    Vegan white chocolate hearts stacked up on a black plate.

    More Delicious Vegan Desserts

    1. Vegan Twix
    2. Vegan Millionaire Shortbread
    3. Vegan Toffee
    4. Vegan Snickers
    5. Vegan Bounty Bars
    6. Vegan Peanut Butter Cups

    Did you make this recipe? Be sure to leave a comment and rating below!

    Heart shaped vegan white chocolate stacked up on a black plate.

    Vegan White Chocolate

    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.
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 25
    Calories: 106kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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.
    3. Prep time is just for hands on time and does not include time spent setting.

    Nutrition

    Serving: 1Chocolate | Calories: 106kcal | Carbohydrates: 7.4g | Protein: 0.4g | Fat: 8.2g | Saturated Fat: 5.2g | Sodium: 46.4mg | Fiber: 0.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « General Tso’s Tofu
    Vegan Coffee Ice Cream »
    6.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jenilynn says

      December 01, 2022 at 9:35 pm

      Can this be tempered?

      Reply
      • Alison Andrews says

        December 02, 2022 at 10:59 am

        I’m not sure.

        Reply
    2. M says

      February 03, 2022 at 8:51 pm

      Can I use soy milk powder instead? I can’t find rice milk powder anywhere

      Reply
      • Alison Andrews says

        February 04, 2022 at 11:07 am

        Sure!

        Reply
    3. Suzie Bock says

      June 21, 2021 at 6:06 pm

      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! 🙂

      Reply
      • Alison Andrews says

        June 22, 2021 at 9:20 am

        Thanks so much Suzie! I haven’t tried re-melting this but I think you should be able to do that.

        Reply
    4. Anna says

      February 11, 2021 at 8:12 pm

      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! ❤️

      Reply
      • Alison Andrews says

        February 12, 2021 at 10:09 am

        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!

        Reply
    5. todd says

      February 10, 2021 at 6:10 pm

      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

      Reply
      • Alison Andrews says

        February 11, 2021 at 9:42 am

        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.

        Reply
    6. Emily Vannes says

      December 27, 2020 at 3:09 am

      If you want these chocolates to not require refrigeration, temper the cocoa butter before adding the rest of the ingredients.

      Reply
      • Suzie Bock says

        June 21, 2021 at 6:08 pm

        Thank you Emily, that was TREMENDOUSLY helpful!!! 😀

        Reply
    7. Meaghan Low says

      December 19, 2020 at 2:08 am

      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! 🙂

      Reply
      • Alison Andrews says

        December 19, 2020 at 11:29 am

        Hi Meaghan, you can get it on Amazon and that may be the best option. 🙂

        Reply
    8. Kieran Roberts says

      November 21, 2020 at 10:29 pm

      Has anybody tried this recipe for a white chocolate ganache using coconut cream???

      Reply
    9. michelle says

      November 10, 2020 at 10:39 am

      How do you think these would hold up at room temperature? If not warm like say 70 degrees F?

      Thanks!
      Michelle

      Reply
      • Alison Andrews says

        November 11, 2020 at 10:30 am

        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.

        Reply
    10. danika says

      October 17, 2020 at 2:26 pm

      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?

      Reply
      • Alison Andrews says

        October 19, 2020 at 9:37 am

        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.

        Reply
    11. Tami says

      September 21, 2020 at 3:44 pm

      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?

      Reply
      • Alison Andrews says

        September 22, 2020 at 9:52 am

        No, but you’re free to use whatever cashew butter you prefer.

        Reply
    12. Molly says

      August 17, 2020 at 4:52 pm

      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!5 stars

      Reply
      • Alison Andrews says

        August 18, 2020 at 8:11 am

        Wonderful! So happy to hear that. Thanks Molly!

        Reply
    13. Brooklyn says

      August 16, 2020 at 4:16 pm

      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!

      Reply
      • Alison Andrews says

        August 17, 2020 at 9:47 am

        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.

        Reply
      • Kieran says

        February 19, 2021 at 10:02 pm

        I love white chocolate and this is a fantastic recipe very tasty.
        I used coconut milk powder and it works great.5 stars

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!