Name: Vegan White Hot Chocolate Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 ½ cups almond milk (590 ml); 2 tablespoons raw cocoa/cacao butter (28 g); 1½ tablespoons cashew nuts (15 g); 3 tablespoons maple syrup (60 g); 1 teaspoon vanilla extract (4 g); ⅛ teaspoon nutmeg (0.25 g); Vegan cream for topping; Vegan marshmallows for topping

Jump to Recipe· 4.9 from 8 reviews

If you’re craving something cozy and delicious but want to keep it plant-based, you’re going to love this Vegan White Hot Chocolate Recipe. It’s creamy, subtly sweet, and oh-so comforting — perfect for chilly evenings or a special treat anytime you want to indulge without dairy. Trust me, once you try this, you’ll wonder why vegan hot chocolate didn’t feel this luxe before!

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Why This Recipe Works

Creamy Texture: Cashew nuts blended with almond milk create a rich, silky base that mimics traditional white hot chocolate beautifully.
Subtle Sweetness: Maple syrup adds a natural sweetness and depth without overpowering the delicate cacao butter flavor.
Melted Cacao Butter: Using raw cocoa butter instead of chocolate chunks delivers that signature white chocolate flavor in a dairy-free way.
Customizable Warmth: You control the nutmeg and vanilla levels, so each cup can feel just right for your palate.

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, vegan winter drinks, creamy vegan hot chocolate - A clear glass cup filled with light beige frothy milk tea sits on a white saucer with a thin dark rim, resting on a wooden board. The cup has a clear handle on the right side. In the background, there is another similar cup and a bowl with a creamy yellow substance, along with a metal spoon placed inside it. The surface beneath the wooden board is a white marble texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a special role in delivering that iconic white hot chocolate feel, while keeping things vegan and wholesome. Plus, these are pantry-friendly ingredients that are easy to find or swap if needed.

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, vegan winter drinks, creamy vegan hot chocolate - Flat lay of raw cacao butter buttons, whole cashew nuts, a small white bowl of maple syrup, a small white bowl of vanilla extract, whole nutmeg seed with a few freshly grated nutmeg shavings nearby, vegan marshmallows piled gently, a small mound of vegan whipped cream, and a simple white ceramic cup filled with fresh almond milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Almond Milk: I like almond milk because it’s mild and lets the other flavors shine without being too heavy or nutty.
Raw Cacao/Cocoa Butter: This is the star that brings the true white chocolate essence; it melts smoothly and adds richness.
Cashew Nuts: Blended cashews make this creamy and luscious, unlike any other nut; they add body and smoothness.
Maple Syrup: A natural sweetener that complements the nutty flavors and adds warmth without any artificial taste.
Vanilla Extract: Just a hint enhances the overall aroma and sweet profile effortlessly.
Nutmeg: A pinch adds quiet warmth and a cozy vibe—trust me, don’t skip this.
Vegan Cream/Marshmallows (for topping): Optional but highly recommended for that indulgent final touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Vegan White Hot Chocolate Recipe is really versatile, and I encourage you to make it your own! I often play around with spices or sweetness levels depending on my mood or the season.

Spiced Up: Adding cinnamon or a tiny dash of cayenne gives it a fun, warming twist perfect for winter nights. I once made this for a holiday party, and everyone loved the little kick.
Nut Butter Swap: Instead of whole cashews, try creamy cashew butter or even almond butter—just adjust the thickness as you blend.
Sweetness Options: If you prefer less sugar, cut back on maple syrup, or for a different flavor, try agave nectar instead.
Milk Variations: Use oat milk or soy milk if almond isn’t your fave—they each bring a slight twist that’s still delicious.

Step-by-Step: How I Make Vegan White Hot Chocolate Recipe

Step 1: Blend Cashews & Almond Milk

Start by combining the cashew nuts and almond milk in your blender. Blitz them until the mixture is completely smooth—this is key for that silky texture. I usually let mine blend for about 30 seconds, scraping down the sides once to make sure no chunks remain.

Step 2: Warm the Nut Milk Gently

Pour the blended milk into a saucepan and heat on medium for about 2 minutes. Don’t let it boil! You want it warm enough to melt the cacao butter but not scorch the milk. I like to stir occasionally here to keep things even and prevent any sticking.

Step 3: Melt in the Cacao Butter & Add Flavor

Lower the heat to medium-low and add your raw cacao butter pieces. Stir gently until it fully melts—chopping the butter into smaller pieces beforehand really speeds this up. Then toss in the maple syrup, vanilla, and nutmeg. Keep whisking for 2-3 minutes so everything blends beautifully and the flavors have time to marry.

Step 4: Optional Frothy Finish!

If you’re craving that café-style foam, carefully transfer your hot chocolate back to the blender and pulse for about 30 seconds. It creates a lovely froth without any fancy equipment. Just be cautious and allow it to cool slightly before blending to avoid hot splashes.

Step 5: Serve and Savor

Pour your creamy vegan white hot chocolate into mugs, top with vegan whipped cream or marshmallows if you have them on hand, and enjoy immediately. Trust me, it’s pure magic!

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Pro Tips for Making Vegan White Hot Chocolate Recipe

Soak Your Cashews: For an extra creamy texture, soak raw cashews in warm water for 10-15 minutes before blending—they blend even smoother!
Chop Cacao Butter Small: Cutting it into small chunks helps it melt quickly and evenly without clumping.
Keep Heat Moderate: Avoid boiling the milk mixture; overheating can separate the fats and ruin that silky mouthfeel.
Use a Whisk: Whisking frequently while melting ingredients keeps everything blended and prevents sticking or burning on the bottom.

How to Serve Vegan White Hot Chocolate Recipe

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, vegan winter drinks, creamy vegan hot chocolate - There are two clear glass mugs filled with white creamy hot drinks, each topped with a thick layer of white foam. On top of the foam, there is a mix of small pink and white marshmallows, with a light dusting of brown powder. Each mug sits on a white plate with a thin black rim. In the background, on a wooden board, there is a white bowl filled with shredded light yellow chocolate and a silver spoon resting inside. Next to it is a small gray bowl containing a fine light brown powder, and a piece of white chocolate nearby. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with vegan whipped cream for that cloud-like indulgence, then scattering vegan marshmallows on top. A tiny sprinkle of extra nutmeg or cinnamon makes it even cozier. If you want to get fancy, a drizzle of maple syrup or dusting of white chocolate shavings works wonders too!

Side Dishes

This pairs beautifully with crisp biscotti, cinnamon-spiced cookies, or even a slice of vegan banana bread. I’ve spent many afternoons dunking biscotti into my mug and I’m never disappointed—it’s like a mini café moment at home.

Creative Ways to Present

For a special occasion, try serving the hot chocolate in clear glass mugs layered with vegan whipped cream and topped with edible flowers or a cinnamon stick stirrer. I once made a “white hot chocolate bar” for a friends’ holiday party with toppings galore—from crushed peppermint to toasted coconut—and it was a huge hit!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which rarely happens in my house!), store them in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating as some separation can occur.

Freezing

Freezing isn’t my usual go-to with this recipe because the texture can change a bit, but if you want to freeze it, use a freezer-safe container and thaw overnight in the fridge. Then shake or whisk well to recombine before warming up.

Reheating

The best way to reheat your vegan white hot chocolate is gently on the stovetop over low heat, stirring often until warmed through. Microwaving works too but watch the time to avoid scorching or curdling of the nuts.

FAQs

Can I use different nuts for this Vegan White Hot Chocolate Recipe?

Absolutely! While cashews are ideal for their creamy texture, you can swap in blanched almonds or macadamia nuts. Just keep in mind the flavor and creaminess might shift slightly, so blend well and adjust sweetener if needed.
Is raw cacao butter hard to find?

It can sometimes be niche, but health food stores and online retailers usually carry it. Look for “raw” or “organic” cacao butter buttons or blocks—both work the same in this recipe.
Can I make this recipe nut-free?

If you need a nut-free version, try using coconut cream or a creamy oat milk and skip the cashews. The texture may be less rich, but it can still be delicious with proper blending and sweetening.
How long does this Vegan White Hot Chocolate keep?

Stored properly in the fridge, it’s best consumed within 3 days. Always give it a good stir before reheating, as natural separation happens.

Final Thoughts

This Vegan White Hot Chocolate Recipe has become my go-to cozy drink when I want warmth and sweetness without the dairy. It’s simple yet indulgent, and always brings a little smile with every sip. I genuinely hope you’ll give it a try—it’s one of those recipes that feels like a warm hug from your kitchen. Enjoy every creamy, dreamy drop!

Vegan White Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews

Author: Taylor
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings
Category: Beverage
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Print Recipe

Description

This creamy and comforting Vegan White Hot Chocolate is made with almond milk, cashew nuts, and raw cacao butter, sweetened with maple syrup and infused with vanilla and nutmeg. Perfectly warmed and topped with vegan whipped cream or marshmallows, it’s a delicious dairy-free treat for cozy moments.

Ingredients

Main Ingredients

2 ½ cups almond milk (590 ml)
2 tablespoons raw cocoa/cacao butter (28 g)
1½ tablespoons cashew nuts (15 g)
3 tablespoons maple syrup (60 g)
1 teaspoon vanilla extract (4 g)
⅛ teaspoon nutmeg (0.25 g)

Toppings

Vegan cream for topping
Vegan marshmallows for topping

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Instructions

Blend cashew and almond milk: Combine the cashew nuts and almond milk in a blender and blitz until smooth, creating a creamy base for the hot chocolate.
Heat almond milk: Pour the blended almond milk mixture into a medium-sized saucepan and heat over medium heat for about 2 minutes until warmed through but not boiling.
Melt cacao butter: Reduce the heat to medium-low, add the cacao butter to the saucepan, and stir continuously until it is fully melted and incorporated.
Add remaining ingredients: Stir in the maple syrup, vanilla extract, and nutmeg to the melted cacao butter mixture, blending all the flavors together.
Whisk mixture: Continue whisking gently for 2 to 3 minutes to combine ingredients well and to slightly thicken the hot chocolate.
Optional frothing step: For a frothy texture, carefully transfer the hot chocolate back to the blender and blend for 30 seconds, then pour into serving cups.
Serve with toppings: Top the hot chocolate with vegan whipped cream and vegan marshmallows for an extra decadent touch before serving.

Notes

Using cashew nuts or creamy cashew nut butter helps balance and enrich the flavor of the hot chocolate.
Cacao butter can come in button form or raw chunks; chopping into smaller pieces helps it melt faster.
Avoid boiling the almond milk to prevent it from scalding or burning, which impacts flavor.
Leftovers can be safely stored in the refrigerator and reheated gently on the stove or microwave.
Running the hot chocolate through the blender before serving creates a lovely frothy texture, but it is optional.