Vegan Cream Cheese Frosting
User Reviews
4.8
Vegan Cream Cheese Frosting
Description
The Vegan Cream Cheese Frosting recipe combines soaked cashews with pure maple syrup, fresh lemon juice, almond milk, vanilla extract, and sea salt. The cashews provide a rich, creamy base when processed thoroughly, resulting in a frosting that replaces traditional cream cheese with a plant-based alternative. The maple syrup adds sweetness while the lemon juice balances it with brightness. Almond milk helps achieve a smooth consistency, adjustable for thickness.
Using a food processor, the ingredients are blended until smooth and creamy, making a frosting that spreads well on baked goods. The frosting stores in the refrigerator up to one week in a sealed container, maintaining its flavor and texture.
Variations include substituting the maple syrup with a sugar-free sweetener and using coconut milk to adjust for liquid balance, offering options to support different dietary needs while preserving the creamy character of the frosting.
Ingredients
- 2 cups cashew nuts soaked overnight, raw
- 1/3 cup maple syrup 1 tablespoon, pure
- 2 tablespoons lemon juice to taste, fresh
- 1/4 cup almond milk or more for thinner frosting, unsweetened
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon salt sea salt
Instructions
- Soak the cashews in water overnight, or at least 3 hours. Drain cashews and pat dry.
- Add the cashews to a food processor and process until a thick paste has formed. You'll need to stop the food processor and scrape the sides several times - this will take a couple of minutes!
- Leaving the food processor on, slowly stream the pure maple syrup, lemon juice, and almond milk through the opening. Add the pure vanilla extract and sea salt, and continue processing until the frosting is smooth and creamy. Taste the frosting for flavor and add more pure maple syrup and/or lemon juice if desired. For thinner frosting, add more almond milk
- Transfer frosting to a sealable container or jar and refrigerate until ready to use. Frosting will keep for up to 1 week in a sealed container in the refrigerator.
Notes
- To lower carbs, replace maple syrup with a sugar-free sweetener and add full-fat coconut milk to maintain creaminess.
- Adjust frosting sweetness by increasing pure maple syrup to taste.
- Any unsweetened non-dairy milk like oat, cashew, soy, or coconut milk can be used instead of almond milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 198kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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