Name: Vegan White Chocolate Mousse
Prep time: 5 min
Cook time: 36 min
Total time: 41 min
Ingredients: 12 ozsoft tofu (can sub cream cheese or coconut cream); 6 ozvegan white chocolate chips or cacao butter; 1 tbspsweetener of choice

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Light, silky and impossibly simple: that’s what I want from a good mousse. This Vegan White Chocolate Mousse delivers that texture with surprisingly few ingredients and minimal fuss. It’s the kind of dessert I turn to when I want something elegant, fast, and reliably crowd-pleasing—whether I’m finishing a weeknight dinner or bringing something special to a potluck.

There’s no whipping of heavy cream, no tempering of eggs, and no long chilling times required unless you want a firmer set. The base is soft tofu (or a pantry-friendly swap) blended with melted vegan white chocolate or cacao butter and a touch of sweetener. It’s forgiving, adaptable, and stores well—so you can make it ahead or keep a batch in the fridge for last-minute guests.

Below you’ll find exactly what you need and step-by-step instructions that stick to the method I use most often. I also include quick replacement reminders, tools that make the process easier, common mistakes to avoid, and storage tips so your mousse stays fresh and silky. Let’s get into it.

Gather These Ingredients

Ingredients

12 oz soft tofu (can sub cream cheese or coconut cream) — provides the creamy base and structure for the mousse; drain and bring to room temperature for best texture.
6 oz vegan white chocolate chips or cacao butter — melts into the tofu to give the white chocolate flavor and richness; cacao butter will be less sweet so taste and adjust.
1 tbsp sweetener of choice — balances the bitterness or neutral flavor of cacao butter or tofu; adjust to taste if using cacao butter.

Step-by-Step: Vegan White Chocolate Mousse

Measure 6 oz vegan white chocolate chips or cacao butter and place in a heatproof bowl.
Melt the chocolate/cacao butter: microwave in 15–20 second bursts, stirring between each burst, until smooth; or melt using a double boiler (set the bowl over simmering water and stir until smooth). Remove from heat.
While the chocolate is melting, prepare the 12 oz soft tofu (or 12 oz cream cheese or 12 oz coconut cream substitute): if using soft tofu, drain it in a fine-mesh strainer and gently press or pat with paper towels to remove excess liquid, then let it come to room temperature; if using cream cheese, let it come to room temperature; if using coconut cream, scoop only the thick cream from a chilled can and let it come to room temperature.
Allow the melted chocolate/cacao butter to cool until warm but not hot before combining with the tofu (to avoid cooking the tofu/cream).
Add the room-temperature tofu (or chosen substitute), the melted chocolate/cacao butter, and 1 tablespoon sweetener to a blender or food processor.
Blend until completely smooth, stopping to scrape down the sides as needed.
If you used cacao butter, taste the mousse and add more sweetener if desired, then blend briefly to incorporate.
Spoon the mousse into cups or ramekins. Serve immediately for a softer texture, or refrigerate until cold for a firmer texture.
Store leftovers covered in the refrigerator for up to five days.

Why You’ll Keep Making It

This mousse hits the sweet spot between indulgence and practicality. It feels special—silky mouthfeel, pale ivory color, and that gentle white-chocolate flavor—yet it comes together with just three main components. Because it skips heavy dairy and eggs, it’s also lighter and easier to digest for many people, and it’s a reliable vegan showstopper when you’re entertaining.

Beyond taste, the dish scales up cleanly: multiply ingredients by two or three for a dinner party without adding prep time per portion. It’s adaptable, too. Use soft tofu for a neutral, delicate profile; swap in cream cheese for a richer, tangier result; or choose coconut cream for a tropical, slightly sweeter base. Those choices make the recipe useful year-round and for a variety of menus.

Quick Replacement Ideas

Soft tofu → cream cheese or coconut cream — already listed as explicit substitutions; choose cream cheese for richness, coconut cream for a dairy-free, slightly sweeter base.
Vegan white chocolate chips → cacao butter — cacao butter gives purer fat and less sweetness; taste and add sweetener if needed.
1 tbsp sweetener — the recipe leaves this open; increase slightly if you prefer a sweeter mousse, especially when using cacao butter.

Essential Tools for Success

Blender or food processor — crucial for achieving a perfectly smooth texture; a high-speed blender speeds things up but a standard food processor works fine too.
Heatproof bowl — for melting chocolate or cacao butter safely in the microwave or over a double boiler.
Fine-mesh strainer or paper towels — necessary when draining soft tofu so the mousse isn’t watery.
Ramekins or serving cups — individual portions look polished and are easy to chill.
Rubber spatula — for scraping down blender sides and getting every bit of mousse into your serving dishes.

Avoid These Mistakes

There are a few simple missteps that can affect texture or flavor. First, don’t combine the melted chocolate while it’s still hot with room-temperature tofu; hot chocolate can “cook” the tofu and create graininess. Always let the chocolate cool to warm, not hot.

Second, skip the rushing on draining tofu. Excess water will thin the mousse and make it more like a pudding than a mousse. Give it a good press and pat, then let it sit briefly to come to room temperature.

Third, taste as you go when using cacao butter. Unlike pre-sweetened vegan white chocolate chips, cacao butter has almost no sugar, so you’ll probably need more than the base 1 tablespoon sweetener. Add a little at a time, blend, and taste again.

In-Season Flavor Ideas

When fruit is at its peak, it makes a natural partner. Spoon the mousse into bowls and top with a few slices or a small compote of in-season fruit to add brightness and texture. Citrus zest or a thin stripe of jam across the top also lifts the profile if you want contrast.

For colder months, serve the mousse with a warm fruit compote or a scattering of toasted nuts and a pinch of flaky salt for contrast. In spring and summer, fresh berries or a drizzle of a vibrant, acidic syrup will keep the dessert feeling fresh and light.

If You’re Curious

Why tofu in a mousse? Silken or soft tofu gives you a neutral, creamy structure without dairy. It’s high in protein and surprisingly good at trapping air and fat for a mousse-like result when blended. Using cream cheese or coconut cream is simply a way to alter richness and flavor without changing the technique.

Cacao butter versus vegan white chocolate chips is mostly a difference in sweetness and flavor concentration. Chips are formulated to mimic the sweetness you expect from white chocolate; cacao butter is pure fat and delivers a cleaner mouthfeel but will need sweetening unless you prefer subtlety.

Storage Pro Tips

Cover ramekins tightly with plastic wrap or transfer to an airtight container. Stored properly in the refrigerator, the mousse keeps up to five days. Over time it may firm slightly as it chills; if it becomes too firm, let it stand at room temperature for 10–15 minutes before serving to regain silkiness.

Avoid freezing this mousse. The water content in tofu (or the crystallization in coconut cream) can cause textural changes and separation once thawed. If you need to prepare in advance, homemade components like melted chocolate can be made ahead and gently rewarmed, but assemble the mousse no more than a day before serving for the best texture.

Questions People Ask

Can I make this nut-free? — Yes. The core recipe ingredients are nut-free; check your vegan white chocolate chips to ensure they aren’t processed with nuts if allergies are a concern.
Is silken tofu necessary? — The recipe calls for soft tofu. Regular firm tofu will change the texture and may require more blending and liquid adjustments.
How can I make it sweeter? — If you used cacao butter, add more sweetener in small increments, blending and tasting each time until you reach the sweetness you like.
Can I make this ahead? — Yes. Refrigerate in covered containers up to five days; serve chilled or let sit briefly for softer texture.
Can I pipe it? — If the mousse is chilled until firm, you can pipe it into glasses or onto plates using a piping bag with a wide tip for a neat presentation.

Final Thoughts

This Vegan White Chocolate Mousse is one of those recipes that earns a permanent place in my quick-dessert rotation. It’s flexible enough to suit different tastes, quick enough for last-minute plans, and elegant enough for company. Stick to the basic method—melt, cool slightly, blend, chill if desired—and you’ll get a reliably silky mousse every time.

Make the recipe your own by choosing the base that fits your pantry and preferences: tofu for a neutral canvas, cream cheese for richness, or coconut cream for a creamier, slightly sweeter finish. Serve simply with a dusting of cocoa or a spoonful of fruit, or dress it up with a crisp biscuit and a scattering of toasted seeds or nuts. However you serve it, this mousse proves that fewer ingredients, handled well, can produce something delightful.

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Vegan White Chocolate Mousse

A simple vegan white chocolate mousse made with soft tofu (or cream cheese or coconut cream), melted vegan white chocolate or cacao butter, and a sweetener.

Prep Time5

Cook Time36

Total Time41

Course: Dessert

Servings: 3 servings

Ingredients

12 ozsoft tofu can sub cream cheese or coconut cream
6 ozvegan white chocolate chips or cacao butter
1 tbspsweetener of choice

Instructions

Measure 6 oz vegan white chocolate chips or cacao butter and place in a heatproof bowl.
Melt the chocolate/cacao butter: microwave in 15–20 second bursts, stirring between each burst, until smooth; or melt using a double boiler (set the bowl over simmering water and stir until smooth). Remove from heat.
While the chocolate is melting, prepare the 12 oz soft tofu (or 12 oz cream cheese or 12 oz coconut cream substitute): if using soft tofu, drain it in a fine-mesh strainer and gently press or pat with paper towels to remove excess liquid, then let it come to room temperature; if using cream cheese, let it come to room temperature; if using coconut cream, scoop only the thick cream from a chilled can and let it come to room temperature.
Allow the melted chocolate/cacao butter to cool until warm but not hot before combining with the tofu (to avoid cooking the tofu/cream).
Add the room-temperature tofu (or chosen substitute), the melted chocolate/cacao butter, and 1 tablespoon sweetener to a blender or food processor.
Blend until completely smooth, stopping to scrape down the sides as needed.
If you used cacao butter, taste the mousse and add more sweetener if desired, then blend briefly to incorporate.
Spoon the mousse into cups or ramekins. Serve immediately for a softer texture, or refrigerate until cold for a firmer texture.
Store leftovers covered in the refrigerator for up to five days.