This is a delicious and easy vegan chocolate ganache. I am making some gluten-free, dairy-free cupcakes this week and part of the recipe calls for vegan ganache. I have also made traditional ganache with dairy in it.
This is such a simple creamy recipe and it only takes a few minutes to make. First, you have to decide what type of dairy-free or Vegan milk you will use. You have a choice of soy milk, almond milk, rice milk, or coconut milk. Depending on what flavor cupcake, or what your allergy might be is what will determine which substitute to use.
Get your Free Dairy Free Substitution list below.
Today I am going with coconut milk. It’s only 3 ingredients, so it will be pretty easy and simple to make. Almond Milk will be just as delicious. Just what I like when it’s a Sunday afternoon and I don’t want to spend all my time in the kitchen.
Quick and Easy Dairy-Free Ganache
Vegan Chocolate Ganache: Quick and Easy
- 1/4 cup dairy free coconut milk
- 2.5 oz of a dark chocolate
- 1 teaspoon Vanilla extract
- Heat up coconut milk in small saucepan
- Once the milk is starting to boil turn off heat and place chocolate in saucepan and stir until dissolved and completely mixed.
- Add Vanilla Extract
- Let cool and place in airtight container and refrigerate.
Products I use in this Vegan Chocolate Ganache
More Ways to use Ganache
I told you this was an easy recipe. I love the fact it can make it in a few minutes and it’s great for people with dairy allergies. There are a lot of uses for chocolate ganache. You can use it to dip strawberries in. You can also use it on top of cupcakes or to fill your cupcakes. You can use it as a glaze on top of a cake. You can even just eat it with a spoon, of course, I know no one does that….. he he he.
Can you Freeze Ganache?
This vegan chocolate ganache is so delicious, it will be gone before you know it. It will, however, freeze well in an airtight container if there are leftovers.
Don’t forget to print off the Vegan Substitution Cheatsheet below.