Easy and deliciously smooth vegan white chocolate made from just 4 ingredients and tastes like the real deal!

Vegan White Chocolate Recipe (4 Ingredients!)

I feel like white chocolate is a polarizing flavor: you either really love it or you really don’t. Personally, I love it! I always have, but of course, going vegan means not enjoying it anymore.

And quite frankly, the brands on the market aren’t my favorite. I’d much prefer to make it myself.

Which is why I’ve made this vegan white chocolate recipe (and about time). This homemade dairy free white chocolate is smooth, creamy, and full of flavor while being completely dairy free and powder free (no dairy free milk powders required!).

Plus, it only uses 4 simple ingredients- I mean, how much easier could it get?!

What is in dairy free white chocolate?

For this homemade white chocolate recipe, you’ll need:

  • Raw cacao butter: a note- cacao butter is naturally dairy free! It’s sort of like how coconut butter has the name “butter” but isn’t actually butter. I love Terrasoul’s- a great tip here is chopping up the cacao butter into smaller chunks. It will help the cacao butter melt faster!
  • Raw cashew butter: you can use roasted, but keep in mind that your white chocolate will look more caramel (like the ones in the photos) than creamy white.
  • Powdered sugar: you can keep this recipe entirely refined sugar free, and use coconut sugar that has been pulsed several times.
  • Vanilla extract: or vanilla bean paste

These simple vegan ingredients make the richest and smoothest dairy free white chocolate. If you’re nut free, you can swap in coconut butter or sunflower seed butter, but keep in mind that this will alter the taste a bit.

homemade white chocolate

How to make vegan white chocolate easily

The full recipe for this homemade white chocolate, along with the instructions and ingredient measurements, are found down below in the recipe card.

However, let’s go over some crucial steps and tips for making homemade white chocolate!

  • Don’t microwave the cacao butter: you’ll risk potentially burning the cacao butter a lot quicker than using a double boiler. What’s more, microwaving sometimes alters the consistency of all ingredients, preventing the ingredients from fully mixing.
  • Use sifted powdered sugar: whether you’re using coconut sugar or regular powdered sugar, you’ll want to make sure that the sugar is sifted. This prevents any clumps from forming and hardening into the chocolate.
  • Don’t skip out on the vanilla: using vanilla gives white chocolate that classic taste. It’s a mixture of the rich cacao butter and the vanilla that helps this dairy free white chocolate resemble its dairy cousin.
  • Use whichever mold you’d like for your chocolate: You can use a square pan and slice the hardened white chocolate into cubes or chocolate molds. For the holidays, I love using holiday-themed chocolate molds to help make a homemade vegan advent calendar.
  • Store the homemade white chocolate in the freezer: you can store it in the fridge, but it will last a lot longer (and stay fresher) in the freezer. Simply store the chocolate in an airtight container or bag.

How to make vegan white chocolate chips

Whether you’d like mini vegan white chocolate chips or kisses, you’ll need a silicone mold!

I like to use this mini chocolate chip mold to make homemade vegan white chocolate chips.

You can also make homemade Hershey kisses using this mold! This is what I use for making my homemade vegan peanut butter blossoms.

bitten piece of white chocolate

To make mini vegan white chocolate chips, you’ll simply pipe the chocolate into each mold, freeze the mold, and pop out the chips.

What to use white chocolate in:

There are many wonderful uses for adding vegan white chocolate into recipes!

Have you ever heard of white chocolate buttercream? The same applies for vegan. My sweet friend Holly, over at Little Blog of Vegan, has a wonderful vegan white chocolate buttercream recipe.

You can also use this vegan white chocolate to make a vegan white hot chocolate instead of a vegan hot chocolate.

Using mini vegan white chocolate chips is a perfect addition to homemade vegan chocolate chip cookies or even in these chocolate chip brownie cookies!

vegan white chocolate block

I hope that you love this homemade white chocolate recipe as much as I do! If you make it, let me know down below in the comments section.

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.

Happy vegan white chocolate making!

More vegan chocolate recipes

Homemade vegan Hershey kisses (via vegan peanut butter blossoms)

Easy paleo vegan fudge

Homemade almond butter cups

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

homemade white chocolate

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Vegan White Chocolate Recipe (4 Ingredients!)

Super Easy Vegan White Chocolate Recipe

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  • Author: thebananadiaries
  • Prep Time: 2
  • Cook Time: 10
  • Total Time: 12 minutes
  • Yield: 40 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Easy and deliciously smooth vegan white chocolate made from just 4 ingredients and tastes like the real deal!


  • 1 cup cacao butter (NOT cacao powder)
  • 1/2 cup smooth unsalted cashew butter 
  • 1 cup powdered sugar, sifted (or powdered coconut sugar* for refined sugar free)
  • 1 tsp vanilla extract


  • heat safe large bowl
  • rubber spatula
  • chocolate mold (this is the Hershey’s kiss mold I use)


  1. Fill a medium pot halfway with water and boil the water.
  2. Place a heat-safe large bowl over the top of the pot and add the cacao butter to the bowl.
  3. Use a rubber spatula to gently melt the cacao butter until it is completely melted.
  4. Add in the cashew butter and vanilla extract, and stir until completely combined.
  5. Add in the sifted powdered sugar, and stir until the powdered sugar is completely melted.
  6. Use oven mitts to remove the bowl from the heat, and turn off the stove to stop boiling the water.
  7. Allow the white chocolate to cool for 5 minutes. Then carefully pour the chocolate in either a coffee creamer or gravy bowl to easily and seamlessly fill your chocolate molds.
  8. Place the chocolate molds onto a baking sheet and carefully fill each mold. Transfer the baking sheet to the freezer and freeze for 20 minutes.
  9. Remove from the freezer and enjoy! I recommend storing this white chocolate in the freezer, but you can also store it in a really cold fridge.