Vegan Cream Cheese Frosting
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I make this silky smooth Vegan Cream Cheese Frosting in just 5 minutes using cashews, coconut cream, and cane sugar. It’s completely dairy-free and is the perfect topping for cakes, cupcakes, and everything sweet.
I came up with this vegan frosting recipe during a busy week of birthday preparations when I was preparing this comforting vegan carrot cake. I had just made a batch of my vegan cashew ricotta for lasagna night, and figured why not play around with it to make something sweet? A few tweaks later, and this dreamy vegan cream cheese frosting was born!
Trust me, this frosting is every bit as creamy and tasty as the classic dairy version, but made with wholesome dairy-free ingredients. I use soaked cashews all the time for sauces and dips like cashew cream sauce and my vegan mayo, so turning them into a frosting just made sense. Now it’s my go-to for topping cakes and cupcakes, no one ever guesses it’s vegan!
👩🏽🍳 Why I Love This Recipe
What else can I say…I just love making my vegan cream cheese frosting! I simply add a handful of ingredients to my mixer and let it do its thing for 5 minutes until whipped white peaks. If I turn my back for more than a minute, my youngest sneaks a few mouthfuls every time! And honestly, the combination of coconut cream and soaked cashews creates an incredibly smooth texture that spreads and pipes like a dream, perfect for my creative caking-making days!
I make it on a weekly basis in minutes by mixing soaked cashews, cane sugar, lime juice, vinegar, coconut cream, salt, and vanilla for flavor. Pop it in the fridge to firm up, and it’s ready for spreading or piping over all of my ready-made sweet treats! I even add in some mint extract for a festive touch spread over pound cake or cacao to decorate my chocolate cake.
This frosting totally changed the way I bake for my family. Whether I’m frosting vegan cupcakes for my kids’ school fundraisers or decorating birthday cakes for my clients, this has become my reliable go-to vegan frosting. Plus, it’s kid-friendly, which makes it perfect for my boy’s playdates when I’m not sure about dietary restrictions!
🥘 Ingredients
Unlike typical frosting recipes, this one skips the store-bought cream cheese completely…because you’re actually making your own from scratch! Here’s what I use:
Raw cashews: I soak raw cashews to make the base super creamy. Once blended, they give the frosting a thick and smooth texture.
Cane sugar: I use cane sugar to sweeten the frosting just enough. It blends right in and adds that familiar frosting flavor my kids love.
Lime juice: A little lime juice for a tangy note. It helps mimic that traditional cream cheese taste without using any dairy.
Distilled white vinegar: I only need a splash, but it really brightens up the flavor.
Coconut cream: This helps the frosting whip up smooth and rich. My favorite ingredient!
Vanilla extract and sea salt: I add just a splash of vanilla and a tiny pinch of salt to balance the sweetness.
🔪 How To Make
Making your own vegan frosting is actually super simple. The only tricky part is being patient while it sets, but here’s how I do it:
Blend the ingredients: I toss all the frosting ingredients into a high speed blender and blend until everything is super smooth. I scrape down the sides a couple times to make sure nothing gets left behind.
Choose your tool: I usually reach for my high speed blender because it makes the frosting silky smooth. But if you only have a food processor, that works too, it just might not turn out quite as creamy, and that’s totally okay!
Chill the frosting: I pour the blended frosting into an airtight container and pop it in the fridge overnight.
💭 Expert Tips
My #1 Secret Tip for making this Vegan Cream Cheese Frosting is to always use full-fat coconut cream and make sure the can has been chilled. I scoop out the thick part from the top and leave out the watery part underneath. That thick cream is what makes the frosting rich and smooth, just like the real thing. Trust me, I tried it once with light coconut milk, and the frosting turned out way too runny. Now I always keep a can chilling in the back of my fridge just for this.
Other Tips To Keep In Mind:
- Soak your cashews properly: If you don’t have a high-speed blender, soak the cashews in hot water for 30 minutes or overnight in cold water. This helps them blend into a super smooth texture.
- Blend until completely smooth: I usually blend for 1 to 2 minutes, scraping down the sides as needed. You don’t want any grainy bits left.
- Taste as you go: Depending on the tanginess you like, you can adjust the lime juice or vinegar a little. Start with less, then add more to taste.
- Chill before using: Let the frosting rest in the fridge for at least a few hours. It sets better and spreads great once chilled.
📖 Variations
I’ve tested lots of cream cheese frosting variations over time, and these are the ones I keep coming back to, so give them a try!
Lemon Zest: I add 1 tablespoon of fresh lemon juice and the zest of one lemon. It’s bright and tangy and tastes amazing on vanilla cupcakes.
Chocolatey: I mix in 2 tablespoons of cocoa powder. This one’s perfect for my chocolate-loving crew and makes any cake extra rich.
Strawberry Cream: I mix in 2 tablespoons of freeze-dried strawberry powder, and it gives the frosting a sweet berry flavor and a pretty pink color. It’s one of my favorite versions to spread on cupcakes for birthdays or playdates.
🍽 Serving Suggestions
My vegan cream cheese frosting is so versatile and thick, perfect for so many of my baked goods. I love piping it on my peach cupcakes when the summer fruit is in season or spreading a generous layer of my son’s favorite vegan pound cake with sprinkles and chocolate shavings.
For afternoon tea with friends, I make this super easy sugar-free angel food cake that’s perfect for my calorie-conscious friends, and it tastes so good with my frosting. On special occasions when my family visits or when my neighbor invites us for dinner, I prepare this extra lemony frosting to pipe over this healthy smash cake to balance out the sweetness.
🧊 Storage Directions
Refrigeration: I keep the frosting in an airtight container in the fridge for up to 5 days. It firms up a bit as it chills, so I just let it sit on the counter for 10 minutes before using.
Freezing: Yes, you can freeze it! I like to scoop it into a freezer-safe container and store it for up to a month. Just give it a good stir after thawing in the fridge overnight.
❓Recipe FAQs
Why does my frosting taste too tangy or sour?
It could be too much vinegar or lemon juice. I always start with a small amount, blend it, and then taste. You can always add more, but once it’s too tangy, there’s no going back! A little extra coconut cream or sugar usually helps balance things out.
My frosting looks too runny, what should I do?
Don’t worry, this happens! First, make sure it’s chilled long enough. I usually refrigerate it overnight so it firms up nicely. If it’s still too soft, try blending in a spoonful of coconut cream or a tiny bit of cornstarch and pop it back in the fridge.
How do I fix grainy frosting?
That usually means the cashews weren’t soaked long enough or blended fully. I recommend soaking the cashews in hot water for at least 30 minutes, and blending for a full 2 to 3 minutes in a high-speed blender. If needed, strain it through a fine mesh sieve to smooth it out.
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📋 Recipe Card
Vegan Cream Cheese Frosting
I make this silky smooth Vegan Cream Cheese Frosting in just 5 minutes using cashews, coconut cream, and cane sugar. It's completely dairy-free and is the perfect topping for cakes, cupcakes, and everything sweet.
Servings: 12
Calories: 82kcal
Ingredients
- 1 cup raw cashews , soaked overnight or at least 6 hours
- 5 tablespoons cane sugar
- 1 tablespoon lime juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon coconut cream
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Equipment
Instructions
- Put everything into a high speed blender. Using the tamper tool slowly begin to pulse until the ingredients blend. This will take some effort and time, but be patient. Eventually the heat from the blender will begin to move everything and blend it into an ultra creamy consistency.1 cup raw cashews, 5 tablespoons cane sugar, 1 tablespoon lime juice, 1 tablespoon distilled white vinegar, 1 tablespoon coconut cream, ½ teaspoon vanilla extract, ¼ teaspoon sea salt
- Put in an airtight container and allow to set in the fridge overnight. It will firm up. For an even firmer consistency put in the freezer.
- If you do not have a high spend blender, this can be made in a food processor or regular blender. It won’t get as smooth as with a high speed one, but it will eventually smooth out enough.
Notes
- My #1 Secret Tip for making this Vegan Cream Cheese Frosting is to always use full-fat coconut cream and make sure the can has been chilled. I scoop out the thick part from the top and leave out the watery part underneath. That thick cream is what makes the frosting rich and smooth, just like the real thing. Trust me, I tried it once with light coconut milk, and the frosting turned out way too runny. Now I always keep a can chilling in the back of my fridge just for this.
- Soak your cashews properly: If you don’t have a high-speed blender, soak the cashews in hot water for 30 minutes or overnight in cold water. This helps them blend into a super smooth texture.
- Blend until completely smooth: I usually blend for 1 to 2 minutes, scraping down the sides as needed. You don’t want any grainy bits left.
- Taste as you go: Depending on the tanginess you like, you can adjust the lime juice or vinegar a little. Start with less, then add more to taste.
- Chill before using: Let the frosting rest in the fridge for at least a few hours. It sets better and spreads great once chilled.
Nutrition
Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
