If you’ve ever wanted to enjoy a luscious, dairy-free frosting that feels indulgent yet fresh, this Vegan Cream Cheese Frosting (2 Ways) Recipe is your new best friend in the kitchen. Whether you prefer the classic vegan cream cheese version or an innovative cashew-based twist, these frostings deliver a creamy, dreamy texture and a tangy sweetness that’ll elevate any dessert. Get ready to whip up a frosting so versatile and delicious, it’ll have your friends wondering how you made it so effortlessly vegan and absolutely scrumptious.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in achieving the perfect consistency, flavor, and mouthfeel of your vegan cream cheese frosting. From the creamy richness of vegan butter to the natural tang of lemon juice in the cashew version, every element complements the others beautifully.
- Vegan butter block: Provides a rich, creamy base and that familiar buttery texture, ensuring your frosting is smooth and fluffy.
- Vegan cream cheese (such as Violife): Adds tanginess and creaminess, making the frosting taste fresh and decadent without dairy.
- Icing / powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency and a gentle melt-in-your-mouth effect.
- Raw cashews: When soaked and blended, they create a wonderfully creamy and natural base for one of the frosting variations.
- Lemon juice: Brings a bright, zesty note that balances the sweetness and enhances the richness of the cashew frosting.
- Water: Helps blend the cashews smoothly to create a silky texture without adding heaviness.
How to Make Vegan Cream Cheese Frosting (2 Ways) Recipe
Step 1: Prepare the Classic Vegan Cream Cheese Frosting
Start by cutting your room temperature vegan butter into small shards and placing them in a large mixing bowl. Whip the butter using an electric whisk until it turns fluffy and pale, which should only take a few minutes. This step is key, as it creates the light, airy foundation your frosting needs to have that perfect texture.
Step 2: Incorporate the Vegan Cream Cheese
Add a small portion of vegan cream cheese to the whipped butter and continue whipping. Adding the vegan cream cheese in small increments, about six times in total, ensures the mixture becomes fully combined and smooth without any lumps. This gradual mixing builds a luscious, velvety base bursting with creamy flavor.
Step 3: Sweeten with Icing Sugar
Begin adding the icing or powdered sugar in 3 to 4 increments, whipping after each addition. This method allows the sugar to dissolve completely, preventing graininess and keeping the frosting silky. Keep whipping until the entire batch is light, fluffy, and resembles a cloud of sweetness ready to crown your baked goods.
Step 4: Chill Before Use
Pop your frosting into the fridge for at least 30 minutes before using to help it firm up and hold its shape when you spread or pipe it. If you’re not using it immediately, store it in an airtight container where it will keep beautifully fresh for 4 to 5 days.
Step 5: Make the Cashew Cream Cheese Base
Drain your soaked raw cashews and place them in a powerful blender along with 65 ml (¼ cup + 1 tsp) of lemon juice and 60 ml (¼ cup) of water. Blend until the mixture is ultra-smooth and creamy, scraping down the sides as needed. Be mindful not to add extra liquid — the precise amount here ensures the frosting is rich without becoming runny.
Step 6: Chill the Cashew Mixture
Transfer the creamy cashew mixture into a container and refrigerate it for several hours or overnight to allow it to firm up properly. For a quicker method, freeze it for 30 minutes then move it to the fridge for another hour. Achieving the right consistency is crucial before blending it into the frosting.
Step 7: Whip Vegan Butter for Cashew Frosting
Just like step one, whip your room temperature vegan butter until light and fluffy. This creates a wonderful base for the cashew frosting to build upon, ensuring a magnificent texture that holds up to spreading or piping.
Step 8: Combine Cashew Mixture and Butter
Add small increments of the cooled cashew cream cheese mixture to the whipped butter, mixing thoroughly after each addition. This gradual process ensures an even blend and that luscious texture we’re after.
Step 9: Add Powdered Sugar
As with the classic version, add the icing sugar in increments while whipping steadily. This sweetens the cashew frosting perfectly, ensuring it’s both creamy and deliciously sweet without overdoing it.
Step 10: Refrigerate Before Use
Chill the completed frosting for at least 30 minutes to allow it to firm up. Store any leftovers tightly covered in the fridge where it will stay fresh for up to five days.
How to Serve Vegan Cream Cheese Frosting (2 Ways) Recipe
Garnishes
Top your frosted creations with fresh berries, edible flowers, or a sprinkling of chopped nuts. These garnishes not only add a pop of color and texture but also enhance the luscious creaminess of your vegan cream cheese frosting.
Side Dishes
This frosting pairs beautifully with classic vegan cupcakes, carrot cakes, cinnamon rolls, or even simple sugar cookies. Its creamy texture and tangy-sweet flavor balance richer baked goods beautifully for a decadent yet fresh finish.
Creative Ways to Present
Try piping your vegan cream cheese frosting into rosettes for elegant cupcakes or spreading it thickly on a layered cake for a rustic, homemade vibe. You can even dollop it over fruit tarts or incorporate it into a vegan trifle for a creamy, dreamy centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover vegan cream cheese frosting stores wonderfully in an airtight container in the refrigerator for up to 4 to 5 days. Give it a quick stir or whip before using again to revive its fluffy texture and ensure it’s ready to spread or pipe smoothly.
Freezing
You can freeze your frosting in a sealed container for up to a month. When you’re ready to enjoy it, thaw it overnight in the fridge, then whip it again briefly to restore that lovely, creamy consistency before serving.
Reheating
While this frosting is best served chilled or at room temperature, if it’s become too firm after refrigeration, let it sit at room temperature for about 20 minutes and then give it a gentle whip. Avoid direct heat, as it can alter the texture and melting point of the frosting.
FAQs
Can I use another type of vegan cream cheese?
Absolutely! While Violife works great, many vegan cream cheese brands will blend nicely. Just make sure it’s soft and at room temperature for easier whipping.
What if I don’t have raw cashews for the second frosting? Can I substitute anything?
Raw cashews are key for that creamy texture in the second recipe. You might try macadamia nuts or blanched almonds, but keep in mind the flavor and creaminess could slightly change.
How can I make this frosting sweeter or less sweet?
Adjust the amount of icing sugar to suit your taste. Start with less and add more gradually, whipping well each time, so you don’t accidentally over-sweeten your frosting.
Is this frosting suitable for cake decorating?
Yes, both versions are perfect for piping and spreading. Chilling them beforehand helps with holding shape, especially for detailed decorations.
Can I prepare the frosting a day ahead?
Definitely! Making your frosting ahead allows flavors to meld and the texture to firm up nicely. Just store it in the fridge and give it a quick whip when ready to use.
Final Thoughts
This Vegan Cream Cheese Frosting (2 Ways) Recipe is a total game changer for any vegan baker or frosting lover. Whether you prefer the classic style or are in the mood for a cashew twist, it’s simple, delicious, and irresistibly creamy. I can’t wait for you to try it and watch your baked creations sparkle with the perfect finishing touch.
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Vegan Cream Cheese Frosting (2 Ways) Recipe
This recipe offers two delicious vegan cream cheese frosting options, perfect for topping cakes and cupcakes. Both versions use vegan butter as a base; the first combines it with vegan cream cheese, while the second features a creamy cashew mixture blended with lemon juice for added tang. Both frostings are sweetened with icing sugar and whipped to a light, fluffy consistency, making them ideal for spreading or piping.
- Total Time: 20 minutes
- Yield: Approximately 3 cups of frosting
Ingredients
Classic Vegan Cream Cheese Frosting
- 150 g / 5.3 oz vegan butter block
- 200 g / 7 oz vegan cream cheese (e.g., Violife)
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
Cashew-Based Vegan Cream Cheese Frosting
- 150 g / 5.3 oz vegan butter block
- 100 g / ¾ cup raw cashews, soaked
- 65 ml / ¼ cup + 1 tsp lemon juice
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
- 60 ml / ¼ cup water (for blending cashews)
Instructions
- Prepare the butter base: Cut room temperature vegan butter into shards and place them in a large mixing bowl. Use an electric whisk to whip the butter until it becomes fluffy and pale in color.
- Incorporate vegan cream cheese (classic): Add a small portion of vegan cream cheese to the whipped butter and whip until well combined. Repeat by adding the cream cheese in approximately six small increments, ensuring the mixture becomes smooth and fully integrated.
- Add icing sugar (classic): Gradually add the icing sugar in about four increments, whipping thoroughly after each addition. Continue whipping until all the sugar is fully dissolved and the frosting is smooth.
- Chill frosting (classic): Place the frosting in the fridge for 30 minutes before using to allow it to firm up. Store any leftovers in an airtight container for 4-5 days in the refrigerator.
- Prepare cashew cream: Drain soaked cashews and place them into a small high-speed blender along with 65 ml (¼ cup + 1 tsp) lemon juice and 60 ml (¼ cup) water. Blend until smooth, stopping occasionally to scrape down the sides for an even consistency. The total liquid amount of approximately 125 ml is just enough to achieve a creamy texture without adding extra liquid.
- Chill cashew cream: Transfer the smooth cashew mixture into a container and refrigerate for several hours or overnight to firm up. Alternatively, freeze for 30 minutes first, then transfer to the fridge for about an hour.
- Prepare the butter base (cashew version): Again, cut room temperature vegan butter into shards and whip in a large mixing bowl until fluffy and pale.
- Add cashew cream: Add small portions of the chilled cashew mixture to the whipped butter, whipping after each addition until fully combined and smooth.
- Add icing sugar (cashew version): Gradually add icing sugar in about four increments, whipping well after each addition until the sugar is completely dissolved and the frosting is light and fluffy.
- Chill frosting (cashew version): Refrigerate the finished frosting for 30 minutes before use. Store in an airtight container in the fridge for 4-5 days if not using immediately.
Notes
- Use room temperature vegan butter for easier whipping and better texture.
- Soak cashews overnight or for at least 4 hours for the smoothest cashew cream.
- The lemon juice in the cashew version adds a slight tang similar to traditional cream cheese.
- Icing sugar is best added gradually to avoid graininess and achieve a silky smooth frosting.
- Both frostings keep well in the refrigerator for up to 5 days when stored in airtight containers.
- If the frosting is too firm after refrigeration, allow it to sit at room temperature for 10-15 minutes before use for easier spreading.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting & Sauces
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
