Dairy free ganache or icing

Hi there, my best friend has just been advised by her ENT specialist to go diary free for 2 months to see if it clears up her constant sinus infections. Problem is her hens night is smack bang in the middle of that, and while I can sub out dairy in the cake I am making (done it before for another friend's daughter), I am stuggling with the icing. I know she loves white chocolate ganache, so wondering if anyone has attempted that dairy free? or just a plain icing? thanks.

I've successfully used soy milk instead of cream. Maybe you could use carob instead of chocolate.

Instead of icing the cake you could use flaked almonds. Butter the tin thickly, scatter with almond flakes and toss to cover evenly. Pour in the cake batter, sprinkle more flaked almonds generously on top.

Before serving the cake sift a little icing sugar over.

You can make it with coconut milk or cream. Most 70% chocolate is dairy free or chose a dairy free one. There are plenty on the market these days.

I have used this ganache recipe, and it is really FABULOUS:
1 cup of cocoa powder
3/4 cup of virgin coconut oil
1/2 cup of honey
dash or two of sea salt
1 teaspoon vanilla extract (optional)
for chocolate orange ganache: 1 Tbsp orange zest

Gently melt the coconut oil in a saucepan (you don’t want to heat it, just melt it)
In a food processor, combine all of the ingredients and pulse until well combined. (I have also just whisked this by hand)
Scrape into a small bowl and place in the freezer or refrigerator until it has hardened to desired consistency. It took about 15 minutes in my freezer. (I check on it every 5-10 minutes and stir/whisk it)
You can use a hand mixer to fluff the frosting up (you may need to do this if the frosting has become too stiff as well).
Spread on desired baked good and enjoy!

Chocolate Orange Ganache Variation: Add 1 tablespoon orange zest with the rest of the ingredients. Continue on with the rest of the directions.

Source: http://lifefoodjourney.blogspot.co.nz/2012/01/amazing-chocolate-cake-with-chocolate.html

Edit: sorry, need to learn to read. This is not a white ganache, obviously. But still really great!

I don't know about white chocolate but I do know that you can whip up melted dark chocolate with water to make a really good mousse, which would also be great as a "ganache".

8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love)
3/4 cup (6 ounces) water
ice cubes

Melt the chocolate and water together, cool it over an ice bath, and whisk till you have mousse.

Here is the link in case you want to watch it being done.

http://food52.com/blog/2932-herve-this-chocolate-mousse?utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29%3E&utm_medium=feed&utm_source=feedburner
I thought, but could be wrong, that white chocolate has milk powder in it same as dairy milk.

I have used coconut oil which is solid in "butter" icing for a dairy free friend's cake and it was fine.