Vegan Dairy-Free Chocolate Ganache

Chocolate Ganache
Alexandra Grablewski/Digital Vision/Getty Images
  • Total: 16 mins
  • Prep: 10 mins
  • Cook: 6 mins
  • Yield: About 2 Cups (16 Servings)
Nutritional Guidelines (per serving)
73 Calories
5g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 2 Cups (16 Servings)
Amount per serving
Calories 73
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 21mg 2%
*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.)

Ganache was created around 1850, but there's speculation on whether Swiss or Parisian bakers developed it first. Rich, sweet, and smooth, ganache is essentially a creamy, chocolate dessert topping that is typically prepared with chocolate and heavy whipping cream. It's often used as icing, topping, or dip. This lactose-free version of the dessert topping is every bit as rich and delicious and it is great for icing dairy-free cakes like a dairy-free devils food cake or scrumptious dairy-free chocolate cupcakes. You can also use it with other sweet treats or even a dip for fruit.


  • 1 cup soy milk (unsweetened plain)
  • 2 1/2 cups chocolate chips (dark, dairy-free)

Steps to Make It

  1. Gather the ingredients.

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

  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.

  4. Enjoy!


  • Use unsweetened soy milk for this recipe, otherwise, the ganache will be overly sweet. If you prefer other milk substitutes, use unsweetened varieties.
  • 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.
  • If you have any leftover ganache, serve it as a dip for fruits or snack foods like pretzels and potato chips. The sweet and salty combo is a decadent treat.

Recipe Variations

  • Find a no-bake vegan tartlet base or recipe. Many include ingredients like dates, rolled oats, walnuts or pecans, and maple syrup. Fill the tartlet with the ganache and chill for 2 hours.
  • Glaze your favorite vegan chocolate cake with chocolate ganache or just drizzle a vegan bundt cake with warm ganache for a chocolatey finish that looks professional and tastes great.
  • Instead of the traditional coconut cream filling, use chocolate ganache as the filling to make a vegan whoopie pie and your double chocolate dessert dream will come true.
  • Treat the vegan ganache as a frosting on chocolate cupcakes. Cool the cupcakes completely before frosting them and use a cake spatula. Top the cupcake with a maraschino cherry.
  • Use the ganache for a vegan version of a chocolate Boston cream pie. To get the usual swirl that tops Boston cream pie, score the spiral lines with the point of a paring knife, starting at the center and pulling outward slowly to the edge.
  • Layer vegan brownie bites with chocolate ganache and fresh fruit or berries to create a chocolatey vegan trifle. You can use a large trifle bowl or individual parfait cups.
  • Use cupcake molds to make your own vegan peanut butter cups. Simply pour a layer of ganache, add a layer of peanut butter mixed with a little powdered sugar, vanilla extract, and salt, top with a layer of ganache and chill for 2 hours. Remove from the cupcake mold and enjoy.