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    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
    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 minutes
    Total Time: 15 minutes 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
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    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
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    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. Brooklyn says

      July 20, 2020 at 11:12 pm

      Hello, I am sorry to bother you again.
      I was wondering if I could add oreo baking crumbs to the chocolate to make it kind of like a Hershey’s Cookies and Cream chocolate bar? Or are you not able to add things to the chocolate before putting it in the molds?
      Thank you very much. I am excited to try this recipe.

      Reply
      • Alison Andrews says

        July 21, 2020 at 9:51 am

        I think you could!

        Reply
    2. Brooklyn says

      July 20, 2020 at 5:52 pm

      Hello, do you think I would be able to temper this chocolate? ^-^
      Thank you very much!

      Reply
      • Alison Andrews says

        July 21, 2020 at 9:44 am

        I haven’t tried tempering it so I’m not sure.

        Reply
      • sam says

        October 01, 2020 at 3:30 pm

        you can temper any chocolate that contains cocoa butter, so yes. i will be trying it.

        Reply
    3. Polina says

      May 19, 2020 at 9:45 pm

      What cashew butter do you use? I’ve never seen it in a store. Or do you make your own? Thanks!

      Reply
      • Alison Andrews says

        May 20, 2020 at 12:26 pm

        You usually can buy it at the store, but you can also make your own and we do have a recipe for homemade cashew butter. 🙂

        Reply
    4. T-Leaf says

      April 11, 2020 at 12:22 am

      Hi, I’m super keen to try out this recipe!

      Can I ask, does it have to be milk powder? Could I just use rice milk (/oat milk) in liquid form?

      Reply
      • Alison Andrews says

        April 11, 2020 at 10:58 am

        Hi there, yes it does have to be milk powder, the water content in regular rice milk would cause a disaster in this case! We do have a homemade dark chocolate recipe that doesn’t need any milk powder. 🙂

        Reply
        • T-Leaf says

          April 12, 2020 at 5:02 pm

          Thank you! I will do my best to source some powder – maybe coconut, which seems easy to get. Hopefully doesn’t make it taste too coconutty

          Reply
    5. amelia hike says

      February 27, 2020 at 8:53 pm

      Hi, I’m making chocolate covered pretzels tonight for a vending event. Will this be as solid as regular chocolate?5 stars

      Reply
      • Alison Andrews says

        February 28, 2020 at 9:34 am

        It does set very solidly, but it’s not tempered chocolate which is why it’s better stored in the fridge. 🙂

        Reply
    6. EMILY VAN NES says

      January 28, 2020 at 8:53 pm

      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!5 stars

      Reply
      • Alison Andrews says

        January 29, 2020 at 8:44 am

        Awesome, hope they turn out great! 🙂

        Reply
        • EMILY VAN NES says

          January 29, 2020 at 4:05 pm

          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!5 stars

          Reply
          • Alison Andrews says

            January 30, 2020 at 8:23 am

            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!

    7. Jamie Jennings says

      December 03, 2019 at 2:21 am

      Would this chocolate work for us in a recipe such as fudge or maybe using in baking?

      Reply
      • Alison Andrews says

        December 03, 2019 at 9:01 am

        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.

        Reply
    8. Julia Savory says

      November 14, 2019 at 6:26 am

      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?

      Reply
      • Alison Andrews says

        November 14, 2019 at 8:35 am

        Hi Julia, I’m not sure at all, I haven’t used this in baking. Sorry I can’t be more help.

        Reply
    9. Lin says

      July 27, 2019 at 5:38 pm

      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!

      Reply
      • Alison Andrews says

        July 28, 2019 at 11:31 am

        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! 🙂

        Reply
    10. Gintare says

      June 13, 2019 at 9:46 am

      Can I substitute powdered sugar with a different sweetener, agave syrup or coconut sugar etc.?

      Reply
      • Alison Andrews says

        June 13, 2019 at 1:17 pm

        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.

        Reply
    11. Emily says

      May 23, 2019 at 12:41 pm

      A new family favourite!! ????5 stars

      Reply
      • Alison Andrews says

        May 23, 2019 at 12:46 pm

        Awesome! So happy to hear that! Thanks Emily. xo

        Reply
    12. LaKesha Robinson says

      May 18, 2019 at 1:23 pm

      Is there a substitution for cashew butter? Need to substitute due to a nut allergy. Your work is inspiring!5 stars

      Reply
      • Alison Andrews says

        May 18, 2019 at 2:44 pm

        Can you use tahini? Because that would also work. Same quantity. ?

        Reply
    13. Liz Meyer says

      May 13, 2019 at 2:43 pm

      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.

      Reply
      • Alison Andrews says

        May 13, 2019 at 3:36 pm

        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.

        Reply
    14. Emily says

      May 11, 2019 at 3:48 pm

      As one of the first to taste this chocolate, I can confirm it is totally divine!! I want more!!!5 stars

      Reply
      • Joyce says

        June 08, 2019 at 12:05 am

        These turned out beautifully!! I gave some to the nonvegan BF who confirmed this tastes just like regular white chocolate. Wonderful recipe, thanks!5 stars

        Reply
        • Alison Andrews says

          June 08, 2019 at 11:23 am

          Yay! Fantastic to hear that! Thanks so much Joyce. 🙂

          Reply
    15. Amanda says

      May 11, 2019 at 3:43 pm

      I have tried many recipes from this site, and have truly loved every single one of them. Keep up the good work Alison ?

      Reply
      • Alison Andrews says

        May 11, 2019 at 3:53 pm

        That is wonderful to hear! Thanks so much Amanda! xo

        Reply
    Newer 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.

    5 from 13 votes (4 ratings without comment)

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