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.
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.
Links in the post are Amazon affiliate links to products I use and love.Print
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
- 2 cups raw cashews, soaked in water for at least 4 hours or overnight.
- 1 cup full-fat coconut cream, chilled affiliate link
- 2 tablespoons lemon juice
- 1 teaspoons vanilla extract
- 4 tablespoons maple syrup
- ¼ cup coconut oil affiliate link
- ¼ teaspoon of sea salt
- Optional: 1 teaspoon lemon or orange zest for a tangy frosting.
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.
Blend until smooth and creamy, scraping the sides of the food processor as needed.
Taste as you blend and adjust the flavor as needed, adding more maple syrup for sweetness, lemon or orange zest for a tangy frosting.
Transfer to a medium size bowl and chill in the fridge for about 45 minutes or until ready to use.
Makes enough frosting for 12 cupcakes or an 8” double layer cake.
Store the frosting in an airtight container for up to 4 days.
- Serving Size: 2 tbls
- Calories: 110 kcal
- Sugar: 2.8g
- Carbohydrates: 5.7g