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 cacao butter (28 g); 1 ½ tablespoons cashew nuts (15 g); 3 tablespoons maple syrup (60 g); 1 teaspoon vanilla extract (4 g); ⅛ teaspoon nutmeg (0.25 g); Vegan whipped cream; Vegan marshmallows

Jump to Recipe· 4.9 from 13 reviews

If you’re a fan of cozy, comforting drinks but want to keep things dairy-free, then this Vegan White Hot Chocolate Recipe is about to become your new best friend. It’s luxuriously creamy, naturally sweetened, and just the right kind of indulgent to warm you from the inside out. Trust me, once you try this, you’ll be making it all winter long—and even beyond. Let me walk you through exactly how I make it, plus some personal tips to help you nail it on your very first try!

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Why This Recipe Works

Balanced Creaminess: Cashews blended with almond milk create a silky texture without dairy.
Natural Sweetness: Maple syrup adds just the right touch of sweetness without overpowering.
Velvety Richness: Raw cacao butter melts beautifully, giving that luxurious white chocolate feel.
Simple & Accessible: Uses easy-to-find ingredients and straightforward steps perfect for any home cook.

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, creamy vegan hot chocolate, vegan winter drinks - 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 in this Vegan White Hot Chocolate Recipe plays a special role to build a creamy, indulgent drink without any dairy. Picking quality ingredients is key, especially for the cacao butter and cashews – they really pull the flavor and texture together.

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, creamy vegan hot chocolate, vegan winter drinks - 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 prefer unsweetened homemade or store-bought almond milk for a smooth base that lets all the flavors shine through.
Raw Cacao Butter: Adds that luscious white chocolate flavor and creamy mouthfeel; make sure it’s pure and unrefined.
Cashew Nuts: When blended, they create a natural creaminess that’s essential for replicating traditional white hot chocolate.
Maple Syrup: Provides gentle sweetness with a warm, nuanced flavor that pairs perfectly here.
Vanilla Extract: Enhances all the flavors and adds a lovely aromatic note.
Nutmeg: Just a pinch adds depth and a subtle kick of warmth, rounding out the drink beautifully.
Vegan Cream or Marshmallows: For topping, these take the experience from cozy to decadent—don’t skip it!

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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.

Make It Your Way

This Vegan White Hot Chocolate Recipe is a perfect canvas for your creativity. I love to tweak the sweetness or swap the almond milk for oat milk depending on what I have on hand—or if I want it just a bit richer. Feel free to make it your own!

Variation: Sometimes I add a tiny pinch of cardamom or cinnamon for a spiced twist during the holidays—trust me, it’s amazing.
Dairy-Free Tip: If you want it even creamier, swap out half the almond milk for canned coconut milk—you won’t regret it.
Sweetness Level: Maple syrup is my go-to, but if you prefer a less sweet version, start with less and add gradually.

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

Step 1: Blend the Cashews and Almond Milk

This is a game-changer for creating that creamy, dreamy base. I combine the cashew nuts and almond milk in my blender and blitz until perfectly smooth—no gritty bits. Make sure your cashews are raw and unsalted for the best flavor. This step builds the richness your hot chocolate needs without any cream or dairy.

Step 2: Warm the Almond-Milk Mixture

Next, pour the blended mixture into a medium saucepan and warm it over medium heat for about 2 minutes. You want it just heated through — not boiling, which can spoil the texture. Keep an eye on it and stir occasionally to prevent any sticking.

Step 3: Melt in the Cacao Butter

Lower the heat to medium-low and add the raw cacao butter. I chop mine into smaller pieces to help it melt faster and more evenly. Stir continuously until it’s completely dissolved, giving your hot chocolate its signature velvety texture. This richness is what sets it apart from a basic cocoa drink.

Step 4: Add Sweetness and Spices

Once the cacao butter is melted, stir in the maple syrup, vanilla extract, and just a dash of nutmeg. Keep whisking the mixture for 2-3 minutes to marry all those flavors together. This will also help build a little foamy texture.

Step 5: Optional Froth for Extra Fancy

If you want to get fancy (and I encourage you to try it!), carefully pour the hot chocolate back into the blender and blend for about 30 seconds. This creates a beautiful froth that feels super indulgent and cafe-worthy. Just be cautious with the hot liquid—blend in small batches if needed.

Step 6: Serve and Enjoy!

Pour your homemade vegan white hot chocolate into your favorite mugs, top with vegan whipped cream and marshmallows, and dive right in. The combination of warmth, creaminess, and just the right sweetness makes it a heartwarming treat that you’ll want to sip slowly on chilly afternoons.

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Tips from My Kitchen

No Boiling: I always watch the heat carefully because burnt almond milk ruins the flavor—warm gently and patiently.
Chop Cacao Butter: Cutting it small helps it melt evenly and faster, avoiding clumps in your drink.
Cashew Creaminess: If you forget to soak cashews, blitz them longer in your blender to get smoothness.
Blender Safety: When blending hot liquids, always vent your blender or blend in pulses to avoid pressure build-up.

How to Serve Vegan White Hot Chocolate Recipe

Vegan White Hot Chocolate, dairy-free hot chocolate, plant-based hot chocolate, creamy vegan hot chocolate, vegan winter drinks - 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’m all about piling on the vegan whipped cream and those soft, fluffy vegan marshmallows on top—they add a fun texture contrast and make every sip feel extra special. Sometimes a sprinkle of cinnamon or toasted coconut flakes adds a lovely touch, too. These small extras really make the difference if you’re serving friends or just want to treat yourself.

Side Dishes

This drink pairs beautifully with simple vegan cookies—think snickerdoodles or ginger snaps—to balance the creamy sweetness with a little crunch. I’ve also enjoyed it with warm vegan banana bread fresh from the oven. Perfect for a cozy snack or dessert break.

Creative Ways to Present

For special occasions, I like to serve this hot chocolate in clear mugs so you can see the luscious white color, topped with edible flowers or a light dusting of pink Himalayan salt for an elegant twist. You can also float a piece of vegan white chocolate or a cinnamon stick for stirring—it’s a great conversation starter and looks gorgeous.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the Vegan White Hot Chocolate in a sealed glass container in the refrigerator for up to 3 days. Before drinking, stir well because some separation can happen as it cools.

Freezing

Freezing isn’t my favorite with this drink because the texture can change a bit once thawed, but it’s doable if you want to prep lots in advance. Freeze in ice cube trays for easy portioning, then thaw and warm gently when ready.

Reheating

I reheat gently on the stove over low heat, whisking frequently to revive the creamy texture without scorching. Microwaving works too—just heat in short bursts and stir in between to avoid “burn spots.” Adding a splash of almond milk during reheating helps bring back that fresh creaminess.

FAQs

Can I make this Vegan White Hot Chocolate Recipe nut-free?

Great question! The creaminess here comes from cashews, so if you’re avoiding nuts, you can try using a smooth oat or soy-based cream alternative instead. Keep in mind the texture might be slightly different, but it’s totally doable. Just blend the base very well for smoothness.
Why is the froth important, and can I skip blending at the end?

The froth isn’t critical but definitely elevates the drink, giving it a light, airy texture like you get in cafes. If you’re short on time or don’t want to deal with hot blending, simply whisk vigorously with a hand whisk after cooking, or skip it entirely—the drink still tastes amazing!
What’s the best cacao butter to use?

I use raw, unrefined cacao butter buttons or blocks from health food stores. It’s important they’re pure cacao butter (no added flavors or fillers) so you get that authentic white chocolate richness. You can chop blocks into small pieces for faster melting, which I recommend.

Final Thoughts

This Vegan White Hot Chocolate Recipe has become one of those little rituals I look forward to as the days get colder. It’s creamy but light, sweet but not sugary, and feels like a gentle hug in a mug. I love how simple the ingredients are, yet each sip tastes so indulgent. I hope you enjoy making it as much as I do—go ahead, cozy up with a cup, and treat yourself to something truly special.

Vegan White Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews

Author: Caroline
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 Vegan White Hot Chocolate recipe is a creamy, comforting drink made with almond milk, raw cacao butter, and cashew nuts, sweetened with maple syrup and flavored with vanilla and nutmeg. It’s a perfect dairy-free treat topped with vegan cream or marshmallows for a cozy indulgence.

Ingredients

Main Ingredients

2 ½ cups almond milk (590 ml)
2 tablespoons raw cacao butter (28 g)
1 ½ 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 whipped cream
Vegan marshmallows

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Instructions

Blend cashews and almond milk: Combine the cashew nuts and almond milk in a blender and blitz until smooth and creamy.
Heat almond milk: Pour the blended almond milk into a medium-sized saucepan and heat on medium heat for about 2 minutes, stirring occasionally.
Melt cacao butter: Reduce the heat to medium-low, add the cacao butter, and stir continuously until it has completely melted into the almond milk.
Add remaining ingredients: Stir in the maple syrup, vanilla extract, and nutmeg, whisking thoroughly to mix all flavors.
Simmer and whisk: Continue whisking the mixture on low heat for 2 to 3 minutes to heat through and integrate all ingredients smoothly.
Optional frothing: For a frothy white hot chocolate, pour the hot mixture back into the blender and blend for 30 seconds before serving.
Serve: Pour into mugs and top with vegan whipped cream and vegan marshmallows for a luscious finish.

Notes

Using cashew nuts or cashew nut butter adds creaminess and balances the flavor of the hot chocolate.
You can use cacao butter in button form or chunks; chopping it smaller helps it melt faster.
Do not boil the milk to avoid scalding or burning.
Leftovers can be refrigerated and reheated gently on the stove or in a microwave.
If you want froth on top, blend the hot chocolate just before serving.