Vegan Dairy-Free Chocolate Ganache

Vegan Dairy-Free Chocolate Ganache

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 16 servings
Nutrition Facts (per serving)
150 Calories
8g Fat
17g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 150
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 2mg 1%
Sodium 14mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 2g
Vitamin C 0mg 0%
Calcium 33mg 3%
Iron 2mg 12%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rich, sweet, and smooth, ganache is essentially a creamy dessert topping or filling that is typically prepared with chocolate and heavy cream in somewhat equal parts. Created around 1850, there is no certainty about who invented it, and many stories assert that this delicious preparation was made by mistake when a patissier's assistant wrongly heated up cream and chocolate together. Widely used in baking, this type of preparation can easily be made vegan with two very simple and common ingredients.

Our dairy-free version of ganache is every bit as rich and delicious and it is great for icing vegan cakes or cupcakes. Use it as a filling for cookies, or as a dip for fresh fruit or snack foods like pretzels and potato chips. The sweet and salty combo is a decadent treat.

If you're preparing this recipe for guests with special dietary needs or allergies, when buying the ingredients check the labels to ensure they are indeed dairy-free, as common chocolate chips contain milk, and traces of wheat (gluten) and tree nuts. The soy milk can be replaced by rice or oat beverages, and if nut consumption isn't an issue go with other plant-based milk substitutes like cashew or hazelnut, but do choose the unsweetened type.


  • 1 cup soy milk (unsweetened plain)

  • 2 1/2 cups dark chocolate chips (vegan)

Steps to Make It

  1. Gather the ingredients.

    Vegan Dairy-Free Chocolate Ganache ingredients

    The Spruce / Kristina Vanni

  2. In a small saucepan over low heat, combine the soy milk and chocolate chips.

    combine the soy milk and chocolate chips in a saucepan

    The Spruce / Kristina Vanni

  3. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.

    Vegan Dairy-Free Chocolate Ganache in a saucepan

    The Spruce / Kristina Vanni

How to Use Vegan Ganache

Store any unused ganache in a sealed container in the refrigerator. To use it, bring it up to room temperature or warm it slightly. The cold ganache will be too stiff to spread.

Ways to Serve Vegan Ganache

  • Find a no-bake vegan tartlet base or recipe. Many include ingredients like dates, rolled oats, walnuts, pecans, and maple syrup. Fill the tartlet with the ganache and chill for 2 hours before slicing and serving.
  • Glaze your favorite vegan chocolate cake with chocolate ganache or just drizzle a vegan bundt cake with warm ganache for a chocolatey finish.
  • Use the ganache atop pancakes and waffles, then top with fresh fruit or powdered sugar.
  • Use chocolate ganache as the filling to make a vegan whoopie pie, instead of the traditional coconut cream filling.
  • Serve your ganache on top of vegan ice cream and top with fresh fruit, mixed nuts, or granola.
  • Treat the vegan ganache as a frosting on chocolate cupcakes. Cool the cupcakes completely before frosting and top with maraschino cherries, coconut flakes, or chopped nuts.
  • Layer vegan brownie squares with chocolate ganache and fresh berries to create a chocolatey vegan trifle. You can use a large trifle bowl or individual parfait cups, and top each with whipped full-fat coconut cream.
  • Use the ganache on top of vegan banana bread for a decadent afternoon treat.
  • Use cupcake molds to make your own vegan peanut butter truffles. Mix 1 cup of unsalted peanut butter with 2 to 2 1/2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt to make a dough-like preparation. Chill for one to two hours. Make balls and dip them in the chocolate ganache. Sprinkle them with freeze-dried bits of fruits like raspberries or strawberries. Place them back in the refrigerator until serving time. You can add other flavors into the peanut butter mixture, like cinnamon, pumpkin spice, or nutmeg.