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 (590ml); 2 tablespoon raw cacao butter (28g); 1½ tablespoon cashew nuts (15g); 3 tablespoon maple syrup (60g); 1 teaspoon vanilla extract (4g); ⅛ teaspoon nutmeg (0.25g); Vegan whipped cream for topping (as desired); Vegan marshmallows for topping (as desired)

Jump to Recipe· 4.7 from 12 reviews

If you’ve ever wondered how to indulge in a rich, cozy treat without dairy, I’m excited to share my **Vegan White Hot Chocolate Recipe** with you—it’s creamy, comforting, and honestly, a total game changer. This white hot chocolate isn’t just any plant-based drink; it’s got a velvety texture from cashews and cacao butter that you just have to try. Trust me, once you get a taste, you’ll be making it over and over, especially when you need a little warm hug in a mug.

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Why This Recipe Works

Creamy Texture: The cashews blended into almond milk add natural creaminess that mimics dairy perfectly.
Rich Flavor: Raw cacao butter melts smoothly and gives the drink a decadent, chocolaty depth without bitterness.
Balanced Sweetness: Maple syrup lends a subtle sweetness that’s never overpowering but just right.
Simple & Quick: It comes together in less than 15 minutes with minimal ingredients—perfect when you want cozy ASAP.

Vegan White Hot Chocolate, dairy-free white hot chocolate, plant-based hot chocolate recipe, 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 in this Vegan White Hot Chocolate Recipe plays a star role. From creamy almond milk to cashews that add body, you’ll find shopping for quality items really uplifting the flavor—plus, some handy tips so you know exactly what to look for.

Vegan White Hot Chocolate, dairy-free white hot chocolate, plant-based hot chocolate recipe, 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 prefer unsweetened almond milk for a neutral base that lets the other flavors shine. It’s subtle and creamy.
Raw cacao/cocoa butter: Using raw cacao butter means you get real cocoa flavor without bitterness; it melts beautifully and enriches the texture.
Cashew nuts: Soaked briefly, they blend into a silky cream that’s the secret to this recipe’s smoothness.
Maple syrup: This natural sweetener balances the richness with light caramel notes—feel free to adjust based on your sweetness preference.
Vanilla extract: Vanilla adds warmth and rounds out the flavor, making your hot chocolate even more comforting.
Nutmeg: Just a pinch enhances the white hot chocolate with a cozy spice note without being overpowering.
Vegan cream or marshmallows: Perfect for topping, adding extra indulgence and texture.

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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

What I love most about this Vegan White Hot Chocolate Recipe is how easy it is to tweak to your taste. Whether you crave it sweeter, spicier, or want to experiment with texture, you can make this recipe truly yours—and that’s part of the fun.

Spiced up: I sometimes add a dash of cinnamon or cardamom alongside the nutmeg for a warming twist—perfect for chilly evenings.
Extra creamy: For a luxuriously thick drink, blend in a spoonful of cashew butter instead of whole nuts—it’s velvety heaven.
Nut-free option: Swap the cashews with sunflower seeds soaked overnight if you need a nut-free version that still blends smoothly.
Rich sweetness: Use agave syrup or date syrup if maple’s not your favorite, and adjust sweetness to your liking.

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

Step 1: Blend cashews and almond milk to start

Grab your blender and toss in the cashew nuts with the almond milk. Blitz it until you have a flawlessly smooth consistency with no grainy bits. This step is essential—cashews are the secret to that irresistible creamy texture. If possible, soak your cashews for 30 minutes beforehand; it softens them and blends even smoother.

Step 2: Warm the milk mixture gently

Pour the blended almond-cashew milk into a medium saucepan and heat on medium for about 2 minutes. You just want it warm enough to melt the cacao butter, so keep an eye on it to avoid boiling. Gently warming preserves the delicate flavor and keeps your milk from scalding.

Step 3: Melt cacao butter and add the magic ingredients

Reduce the heat to medium-low and add the cacao butter—chop it into smaller chunks if needed, so it melts quickly and evenly. Stir consistently until it’s fully melted, then add maple syrup, vanilla, and nutmeg. Whisk for 2-3 minutes to blend all those lush flavors and make the drink velvety smooth.

Step 4: Optional blender froth for café vibes

If you want that heavenly frothiness, pour your hot chocolate back into the blender and blend for 30 seconds. It creates a light foam that’s just so satisfying and elevates your homemade drink to barista level. Totally optional, but I highly recommend it on those cozy nights in.

Step 5: Serve and enjoy with your favorite toppings

Pour your Vegan White Hot Chocolate into mugs and top with vegan whipped cream and marshmallows. These little extras make all the difference, adding texture and pure indulgence. Then, sit back, sip slowly, and let yourself melt into the delicious moment.

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Tips from My Kitchen

Soaking Cashews: I learned soaking cashews makes the blend silkier and easier to process without heating the milk first.
Low and Slow Melting: Melting cacao butter on low heat prevents clumps and keeps the flavor clean—fast heat can ruin the smoothness.
No Boiling Allowed: Boiling the almond milk can make it grainy or separate, so gentle warming is key for that creamy finish.
Blender Foam Hack: For easy froth, blend after heating—it makes your vegan white hot chocolate feel like a café specialty every time.

How to Serve Vegan White Hot Chocolate Recipe

Vegan White Hot Chocolate, dairy-free white hot chocolate, plant-based hot chocolate recipe, 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

For toppings, I’m all in on a generous swirl of vegan whipped cream and a handful of vegan marshmallows. If I’m feeling extra festive, a sprinkle of cinnamon or a few white chocolate shavings on top adds that little something special. The marshmallows melt slowly, making every sip feel cozy and indulgent.

Side Dishes

Pairs beautifully with vegan biscuits or simple almond cookies—I love dunking them straight into the warm drink! For something heartier, a slice of vegan banana bread or cinnamon roll makes the perfect comforting combo during a chilly afternoon.

Creative Ways to Present

Whenever friends come over, I like serving this white hot chocolate in clear glass mugs to show off the creamy color, topped with a dusting of nutmeg or edible flower petals when I’m feeling fancy. For parties, making a hot chocolate bar with different vegan toppings lets everyone customize their drink and is always a hit.

Make Ahead and Storage

Storing Leftovers

Leftover vegan white hot chocolate stores well in an airtight container in the fridge for up to 3 days. Stir it before reheating, as it may thicken or separate slightly while chilled—just give it a good stir or a quick whisk in the saucepan.

Freezing

Freezing works but I’ve found the texture can change a bit, sometimes getting grainy after thawing. If you decide to freeze, remember to thaw it gently in the fridge overnight and whisk well before reheating.

Reheating

To reheat, warm it slowly over low heat while stirring constantly—this keeps the creamy texture intact without scorching. If you’re in a hurry, microwave on medium power in short intervals, stirring in between to avoid hot spots.

FAQs

Can I use other plant milks for this Vegan White Hot Chocolate Recipe?

Absolutely! While almond milk works beautifully thanks to its light flavor, you can substitute oat, soy, or cashew milk. Just keep in mind that thicker milks like oat will give a creamier result, while thinner ones might make it a bit lighter in texture.
Is raw cacao butter necessary, or can I use cocoa powder?

I recommend using raw cacao butter because it melts into a rich creaminess without bitterness, unlike cocoa powder which can be a bit harsh and may require balancing. Using cacao butter is what gives this white hot chocolate its signature smooth texture.
How do I make this recipe nut-free?

You can replace cashews with soaked sunflower seeds or hemp seeds to maintain creaminess. Just be sure to soak them for a few hours to soften and blend into a smooth base for your hot chocolate.
Can I prepare this recipe ahead of time for a party?

Yes! You can prepare the base up to 2 days ahead and keep it refrigerated. Reheat gently before serving and blend if you want that frothy finish. This way, you get more time to enjoy your guests and less standing by the stove.

Final Thoughts

This Vegan White Hot Chocolate Recipe is honestly one of my favorite ways to cozy up, especially when the days get cooler and you want something a little special but easy to make. Its creamy texture and subtle sweetness remind me of lazy weekend mornings curled up with a good book or catching up with friends over laughter and warmth. I’m so excited for you to try it and make it your own—it’s truly the perfect plant-based treat that feels little bit fancy but super comforting. Go ahead, treat yourself to this silky, dreamy cup of happiness!

Vegan White Hot Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews

Author: Lily
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 offers a creamy and rich dairy-free alternative to traditional hot chocolate, using almond milk, raw cacao butter, and cashew nuts for a velvety texture. Sweetened with maple syrup and flavored with vanilla and nutmeg, it’s a comforting and delicious treat perfect for cozy moments.

Ingredients

Main Ingredients

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

Toppings

Vegan whipped cream for topping (as desired)
Vegan marshmallows for topping (as desired)

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Instructions

Blend cashews and almond milk: Combine the cashew nuts and almond milk in a blender and blend until smooth and creamy.
Heat almond milk mixture: Pour the blended almond milk and cashews into a medium-sized saucepan over medium heat and warm for about 2 minutes, stirring occasionally.
Melt cacao butter: Reduce heat to medium-low, add the raw cacao butter to the saucepan, and stir continuously until melted and incorporated.
Add remaining ingredients: Stir in maple syrup, vanilla extract, and nutmeg, whisking to combine thoroughly.
Simmer and whisk: Continue to whisk the mixture on low heat for 2-3 minutes until everything is well combined and heated through, being careful not to boil.
Optional froth: For a frothy texture, transfer the hot chocolate back into the blender and blend for 30 seconds just before serving.
Serve: Pour into mugs and top with vegan whipped cream and vegan marshmallows as desired. Enjoy warm.

Notes

Cashew nuts or creamy cashew nut butter add richness and help balance the flavor.
Both raw cacao butter and button-shaped cacao butter are suitable for melting.
Avoid boiling the almond milk mixture to prevent scorching or burning.
Chop cacao butter into small pieces to melt more quickly and evenly.
Store any leftovers in the refrigerator and gently reheat in a saucepan or microwave.
For a frothy topping, blend the hot chocolate after heating before serving.