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
Equipment
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
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