This cashew vegan cream cheese frosting is thick, smooth, creamy and makes the perfect topping for cakes, cupcakes, and cookies. And the best part is that it comes together in a few minutes in a food processor or blender.
I love frosting and never thought I’d enjoy a good dairy-free frosting, until now!
This vegan “cream cheese” frosting is completely dairy-free and uses soaked cashews instead of cream cheese for a smooth and creamy frosting.
I used this frosting to decorate chocolate cupcakes (I used this coconut flour chocolate cake recipe) and they turned out beautiful!
If you’re looking for a dairy-free alternative to cream cheese frosting, give this recipe a try! You won’t be disappointed.
How to Make Dairy Free Cream Cheese Frosting
Prior to making this frosting, you’ll need to soak raw cashews for at least 4 hours.
Ingredients: raw cashews (soaked), coconut cream, lemon juice, vanilla extract, maple syrup, coconut oil, and sea salt.
Use a food processor to blend all the ingredients together. Blend until the vegan cream cheese frosting is smooth and creamy,
Add more maple syrup or lemon juice to adjust the flavor to your liking. Chill for 45 minutes or until ready to use.
Vegan Cream Cheese Frosting
This paleo/vegan cream cheese frosting is a healthy naturally sweetened alternative for the cream cheese frosting.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 cups 1x
- Category: dessert
- Cuisine: american
- Diet: Vegan
Ingredients
- 2 cups raw cashews, soaked in water for at least 4 hours or overnight.
- 1 cup full-fat coconut cream, chilled
- 2 tablespoons lemon juice
- 1 teaspoons vanilla extract
- 4 tablespoons maple syrup
- 1/4 cup coconut oil
- 1/4 teaspoon of sea salt
- Optional: 1 teaspoon lemon or orange zest for a tangy frosting.
Instructions
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In a food processor or a high speed processor, combine the cashews, coconut cream, lemon juice, vanilla extract maple syrup, coconut oil and sea salt.
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Blend until smooth and creamy, scraping the sides of the food processor as needed.
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Taste as you blend and adjust the flavor as needed, adding more maple syrup for sweetness, lemon or orange zest for a tangy frosting.
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Transfer to a medium size bowl and chill in the fridge for about 45 minutes or until ready to use.
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Makes enough frosting for 12 cupcakes or an 8” double layer cake.
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Store the frosting in an airtight container for up to 4 days.
Nutrition Facts
- Serving Size: 2 tbls
- Calories: 110 kcal
- Sugar: 2.8g
- Carbohydrates: 5.7g
very nice recipe
I’m confused about the coconut oil being crossed out. Is it omitted from the recipe?
This tastes amazing!!! Thank you! Just made it for my boys’ birthday cupcakes and I’m so happy it worked out. It’s 11.14pm so backfiring was really not an option.
hello! do I use both the liquid and thick parts of the coconut cream can? or only the thick part (once it’s chilled)?
thank you!
Wow, loved this cashew nut cream frosting. I made this two days ago for the kids, and they were licking the tops of their cup cakes and asking for more frosting. I will make this often as I need to keep the kids happy for the next several days!
Why are there green lines over some of the ingredients like the cashews in this recipe?
It means the links need to be updated! I removed them. 🙂
I o no tolerate cashews. Is it possible to use another nut?
I’m almost afraid to ask what the fat content in this frosting is. ?
I was just wondering the same about the fat content 🙂