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Healthy Vegan Cream Cheese Frosting

  • Author: Maša Ofei
  • Prep Time: 25 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: Approximately 1½ cups


A simple step-by-step tutorial on how to make vegan cream cheese frosting that’s creamy, tangy, sweet, and savoury. The perfect vegan butter & refined sugar-free addition to vegan cakes.


  • ¾ cup / 85g raw cashews
  • 2/3 cup / 140g coconut cream*
  • ¼ cup / 80ml maple syrup
  • ½ teaspoon vanilla extract
  • 1½ tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons coconut oil, melted or softened (see above tips for more info)
  • ¼ tsp salt*


  1. Soak the cashews in boiling water for 20 minutes.
  2. Drain the cashews well and place them in the blender along with the other ingredients.
  3. Start slow and increase speed and blend until the cream is nice and silky smooth. If it starts to split, be patient and just keep blending until it’s smooth.
  4. Pour into a container and put in the fridge for at least 2-3 hours. Ideally, I make this the day before so it’s really nice and set.
  5. The cream cheese frosting is now ready for spreading!
  6. It can be stored in the fridge for 5-7 days or in the freezer for up to 1 month.
  7. See ideas above for cake recipes to smear this frosting onto.


Coconut cream: Coconut cream is the thick part that sits at the top of a can of coconut cream or chilled coconut milk. For creamy, thick coconut cream, buy one that has guar gum in it. 

Salt: Adjust the salt to taste. I like mine a little on the saltier side.

  • Diet: Vegan

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