Vegan Ganache Recipe
Vegan Ganache Recipe Serves: 2 cups Adjust the consistency AFTER mixing by adding a tablespoon or more of warmed milk while whisking smooth
For a softer setting ganache you will use more milk and for a firmer ganache you will use less milk.
See below for White Chocolate Ganache notes
  • 12 ounces of semi sweet vegan chocolate
  • 8 ounces (1 cup) of milk alternative.* I prefer soy, almond and oat milks for their highest fat content of all the milk alternatives
  1. Heat the chocolate and milk together in a small sauce pot and stir (whisk) constantly over medium heat - stir constantly to avoid scorching the chocolate!
  2. Alternatively you can bring the milk to a boil then pour over the chocolate in a bowl- whisk smooth as shown in the video tutorial.
  3. Too much agitation will cause rapid cooling to below 90 degrees F which will produce an GRAINY ganache.
  4. Temperature is an important factor in emulsification of ganache. The optimal temperature is 90 degrees F to 110 degrees F.
  5. If the temperature rises above 110 degrees F, the cocoa butter in the chocolate gets too hot and the fats will pool together and separate. This is what causes a "broken" ganache.
Recipe by Gretchen's Vegan Bakery at