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.  

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!

1. Homemade Vegan Chocolate
2. Vegan Chocolate Truffles
3. Caramel Fudge Vegan Chocolates
4. Vegan Chocolate Coconut Bars
5. Raw Chocolate Hazelnut Cups
6. 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. 

While you’re here, why not sign up to our email list, you’ll be the first to know when new recipes are posted and we’ll send you a gorgeous (and free) recipe ebook with 10 delicious vegan dinner recipes. 

Vegan White Chocolate

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★★★★★

5 from 2 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 25

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Description

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.

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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*

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Instructions

1. 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.
2. Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
3. 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.
4. 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.
5. 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