Fudge fans rejoice! Vegan fudge fans shout a big woohoo from the rooftops. I have the easiest and most delightful vegan white chocolate cranberry fudge recipe for you and I’m really excited about it. The flavors, the presentation, the complete decadence of it, all say Christmas to me.


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White chocolate fudge squares all cut up and are full of dried cranberries and chopped up chasews.

Vegan White Chocolate Cranberry Fudge

Loaded with tart dried cranberries, salted cashews, and a little dash of pure orange extract, this vegan white chocolate cranberry fudge is bursting with holiday flavor. An easy no-bake vegan fudge recipe that comes together in a snap and will wow a crowd this Christmas season. I bet you won’t be able to eat just one piece.

How To Make Fudge Vegan

The first step for this scrumptious vegan white chocolate cranberry fudge is vegan white chocolate chips. These are going to make up the base/bulk of the fudge. I’ll add a link to the ones I used down in the recipe.

A second addition to vegan fudge is sweetened condensed coconut milk. Basically the vegan equivalent to sweetened condensed milk, it’s truly glorious for baking and all things sweet treats.

Coconut oil is the third and final vegan ingredient needed for this ultra-luxe fudge recipe.

White chocolate fudge squares with dried cranberries and cahsews in the fudge. The squares are haphazardly arranged in three rows on a table.

Can I Make This Fudge “Normal?”

Yes! This vegan fudge recipe works 100% with regular non-vegan ingredients. Trade in the vegan white chocolate chips for regular white chocolate chips, sweetened condensed coconut milk or regular canned sweetened condensed milk, and plain old butter for the coconut oil.

How to Make White Chocolate Cranberry Fudge

Fudge can often feel intimidating. All those special candy-making tools and equipment aren’t exactly in every kitchen. No special tools are needed here for this fudge. Woohoo! Seven simple ingredients with seven simple steps.

The base of this fudge is created by combining and melting the first three ingredients together over medium-low heat in a heavy-bottomed pan. Don’t rush this step and risk burning the white chocolate. Make sure you stir the mixture every few minutes and as they say, slow and steady wins the race.

After the first three ingredients have been melted, add in the remaining items. Cranberries, cashews, salt, and a splash of orange extract get mixed in with that glorious fudge base to create a smooth and wonderfully flavorful fudge. Top it with a few spare cranberries and cashews should you have any leftovers for that extra dash of pretty presentation. Into the fridge this fudge goes to set for at least 1 hour or until fully firm.

Sqaures of white chocolate fudge on a table with dried cranberries and chews in it. There is a stack of three squares and the top square has a large bite taken out of it.

Easy Vegan White Chocolate Cranberry Fudge

And there you have it. Easy, delicious, festive, and fully vegan. Did you even think it was possible? Full of tart-dried cranberries bursting against the sweet white chocolate base and a hint of crunch with chopped salted cashews. This vegan white chocolate cranberry fudge is everything you could want from a no-bake holiday sweet treat!

Vegan Christmas Baking

Looking for a few vegan Christmas desserts to add to your holiday baking list? I highly recommend these.

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White chocolate fudge squares all cut up and are full of dried cranberries and chopped up chasews.

Vegan White Chocolate Cranberry Fudge


  • Author: Katie Stymiest
  • Total Time: 1 Hour 10 Minutes
  • Yield: 16 Squares 1x
  • Diet: Vegan

Description

Vegan fudge has never been this delicious or this easy before! Loaded with vegan white chocolate chips, dried tart cranberries, and chopped cashews this fudge is made with sweetened condensed coconut milk and comes together really easy. A great no-bake sweet treat for the busy holiday season.


Ingredients

Scale

White Chocolate Cranberry Fudge


Instructions

White Chocolate Cranberry Fudge

  1. With a non-stick baking spray, spray and parchment line an 8 inch square baking pan.
  2. In a large pot over low heat melt the vegan white chocolate chips, sweetened condensed milk, and coconut oil until fully melted and smooth. Be sure to stir every so often.
  3. Remove the mixture from heat and add in the cashews, cranberries, sea salt, and orange extract. Stir until combined.
  4. Pour the fudge mixture into the prepared baking pan and spread evenly.
  5. Top with an extra dash of cashews, cranberries, and sea salt if desired.
  6. Allow the fudge to fully cool in the refrigerator for at least 1 hour or until fully set.
  7. Cut into 16 squares and enjoy!
  8. Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for 3 months.

Notes

* I have used both Pascha vegan white chocolate chips and EnjoyLife vegan white chocolate chips with success.

  • Prep Time: 10 Minutes
  • Cook Time: Chill 60 Minutes
  • Category: Squares
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Square
  • Calories: 208
  • Sugar: 25 Miligrams
  • Sodium: 157 Miligrams
  • Fat: 9 Grams
  • Saturated Fat: 6 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 27 Grams
  • Fiber: 1 Gram
  • Protein: 3 Grams
  • Cholesterol: 16 Miligrams

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