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Cashew Buttercream Frosting (2 Ways!) Recipe

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4.2 from 8 reviews

Delicious and creamy Cashew Buttercream Frosting made in two variations—one with coconut milk and lemon for a rich, smooth texture, and another tangy version using coconut yogurt and apple cider vinegar. This versatile vegan and gluten-free frosting offers a decadent, dairy-free alternative perfect for cakes, cupcakes, and more.

  • Total Time: 6 hours 10 minutes (including soaking and chilling times)
  • Yield: 8 servings

Ingredients

Rich Cashew Buttercream Frosting

  • 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
  • 1/2 cup full-fat coconut milk or cream
  • 3-4 Tbsp maple syrup
  • 1/4 cup melted coconut oil (adds richness and helps firm up)
  • 1/4 tsp lemon zest
  • 1-2 Tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 1/4 tsp sea salt

Tangy Cashew Buttercream Frosting

  • 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
  • 2/3 cup Coconut Yogurt or Coyo Coconut Yogurt
  • 3-4 Tbsp maple syrup
  • 1/4 cup melted coconut oil (adds richness and helps firm up)
  • 1 1/2 – 2 tsp apple cider vinegar (more for tangier frosting)
  • 1/4 tsp lemon zest
  • 1 tsp vanilla bean paste
  • 1/4 tsp sea salt

Instructions

  1. Soak Cashews: Soak the raw cashews in very hot water for 1 hour or in cool water for 6 to 8 hours to soften them for blending. Drain thoroughly before use.
  2. Blend Ingredients: Add the soaked cashews and the rest of the ingredients (depending on the frosting variation you choose) into a high-speed blender. Blend on high until the mixture is creamy, smooth, and silky, scraping down the sides as needed for even consistency.
  3. Adjust Flavors: Taste the frosting and adjust the sweetness with more maple syrup, or enhance flavor with extra vanilla, lemon zest, or apple cider vinegar if making the tangy version.
  4. Chill and Whisk: Transfer the frosting into a medium mixing bowl, cover it, and freeze for 45 minutes. Remove and whisk to mix. Repeat this freezing and whisking process for another 45 minutes to 1 hour to achieve a creamy texture.
  5. Firm the Frosting: Continue freezing the frosting until it feels semi-firm and cheesecake-like (approximately 2 to 4 hours). When ready to use, whip with a hand mixer or whisk until smooth and creamy. If the frosting is too thick, soften by microwaving in 15-second intervals or letting sit at room temperature before mixing.
  6. Use and Store: Use immediately to frost cakes or cupcakes. Store leftovers in the refrigerator for 5 to 7 days or freeze up to 1 month. Keep frosted cakes refrigerated for best texture, but they can be left out for several hours when serving.
  7. Serving Suggestions: This cashew buttercream frosting pairs beautifully with Vegan Apple Gingerbread Cake, Vegan Birthday Cake, Gluten-Free Zucchini Cake, Pumpkin Cake, Pumpkin Roll, or Vegan Whoopie Pies.

Notes

  • Soaking cashews is essential for achieving a smooth and creamy frosting texture.
  • Use a high-speed blender for best results in achieving a silky frosting.
  • Adjust the sweetness and tanginess according to your taste preferences.
  • If frosting becomes too firm, soften briefly in the microwave or at room temperature before mixing.
  • Store the frosting in an airtight container to maintain freshness.
  • This frosting is vegan and gluten-free, suitable for allergy-friendly baking.
  • Author: Maya
  • Prep Time: 10 minutes (plus soaking time of 1 hour or 6-8 hours)
  • Cook Time: 0 minutes
  • Category: Frosting
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/cashew-buttercream-frosting-2-ways-recipe/