Get your favorite desserts ready, because the ultimate topping is here! Easy Blender Vegan Cream Cheese Frosting is made with just a couple ingredients...and it's totally dairy-free and refined sugar-free! It only take a couple minutes to make, and you'll crave it on every single dessert you can dream up.
It's no surprise by now that I LOVE dessert. Vegan candy bars, fluffy baked goods, anything chocolatey...sign me up! I literally lay awake at night dreaming of ways to make allergen-friendly versions of the treats I see online. One of the best parts of a great dessert is the garnish, right? A creamy frosting makes a good cake even better! No joke, I've been trying to master a refined sugar-free AND Vegan Cream Cheese Frosting for so long that I was starting to worry it was my white whale. It turns out the secret isn't finding the right vegan cream cheese...it's skipping it altogether! I made a perfectly sweet and creamy, slightly tangy Vegan Cream Cheese Frosting using soaked cashews, chilled coconut milk, and then a bit of maple for sweetness. The results will blow your mind!
Ingredients in Vegan Paleo Cream Cheese Frosting
I seriously cannot believe how short this ingredient list ended up being. As a bonus, it's made from pantry ingredients, so you can whip up your own batch of homemade Vegan Cream Cheese Icing whenever you want!
- Cashews - Use raw, unsalted cashews that have been soaked in advance. I recommend either soaking them in water overnight or using my quick-soak method with boiling water! Learn more here about How (and Why!) to Soak Cashews.
- Full-Fat Coconut Milk - Chill a can of coconut milk in advance to create a thick, creamy topping. I usually pop a can or two of coconut milk in the refrigerator as soon as I get home from the grocery store so it's chilled whenever I'm ready to use it! This recipe only uses the top solid white coconut cream portion of the can, not the coconut water underneath. Save that for smoothies!
- Pure Maple Syrup - This is my favorite sweetener! Pure maple syrup (not table syrup) is made from one ingredient: the sap from maple trees. It's free of refined sugar and naturally sweetens any recipe!
- Coconut oil - Make sure your coconut oil is in liquid form (at room temperature or warmer) so it mixes evenly into the frosting. Once you refrigerate the frosting, the coconut oil will solidify and help the whole batch get nice and thick!
- Lemon - Use both the juice and zest of a large, juicy lemon! This adds a bit of tang and brightness that really replicates a traditional cream cheese flavor.
- Pure vanilla extract - A necessity with any sweet recipe! Vanilla gives that perfect finishing flavor to this whole batch of Vegan Cream Cheese Frosting.
How to Make Vegan Cream Cheese Frosting in the Blender
It's just a bit of blender time! Add everything into a high-speed blender and start it on low speed, then gradually increase the speed to the highest setting. After 30 seconds there it should be perfectly smooth and creamy! Depending on the power of your blender, you may need to stop and scrape the sides or use your blender's tamper to push everything to the bottom. You can add a splash of water if necessary, but I recommend avoiding it unless absolutely necessary! Let your finished Vegan Cream Cheese Frosting set in the refrigerator for about 24 hours to allow it to thicken to the perfect consistency. The final result is thick and smooth enough to pipe onto a cupcake as frosting!
All About Cashews
Any time I want a creamy vegan texture for a recipe, I start with cashews! When soaked, the soften and blend into a silky consistency that's the most incredible substitute for heavy cream or milk. Cashews are also a source of plant-based protein, copper, magnesium, manganese, vitamin K, phosphorous and zinc. Imagine getting ALL of those nutrients in frosting!
Recipes to Pair With Vegan Cream Cheese Frosting
Now for the fun part...how will you use this Vegan Cream Cheese Frosting?! You know I've got the goods! These recipes would be so delicious topped with this creamy, decadent and flavorful frosting.
- Cinnamon Roll Cookies (vegan, paleo, gluten-free)
- Best Vegan Gluten-Free Chocolate Beet Cake with Chocolate Ganache Frosting (refined sugar-free)
- Vegan Chocolate Sweet Potato Cupcakes (gluten-free + refined sugar-free + nut-free)
- Best Vegan + Paleo Vanilla Cupcakes
- Soft Baked Vegan Gingersnap Cookies (gluten-free + refined sugar-free)
- Best Fluffy Vegan Gluten-Free Pumpkin Cookies (refined sugar-free)
- Vegan + Paleo Strawberry Shortcake Cake
- Best Sugar Cut-Out Cookies or Easy Vegan and Paleo "Sugar" Cookies
- Easy Two-Tier Chocolate Sweet Potato Cake Made in Loaf Pans! (vegan + gluten-free + nut-free + refined sugar-free)
- Vegan & Gluten-Free Skillet Vanilla Cake (+ nut-free)
More Sweet Toppings & Garnishes
- 1, 13.5 ounce can full-fat coconut milk, chilled in advance then use the top solid white portion only (1 can should yield ~ 1 ¼ cup coconut cream)
- 1 cup raw, unsalted, pre-soaked cashews*
- 3 tablespoons pure maple syrup (room temperature is best here)
- 1 large juicy lemon, zested and juiced
- 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine salt
- Open your chilled can of full-fat unsweetened coconut milk. Use a spoon to scoop out only the top solid white portion of the can. You can save the coconut water on the bottom for smoothies.
- Add the solid white coconut cream, cashews, maple syrup, lemon zest and juice, melted coconut oil, vanilla and salt to a high speed blender and blend on low speed for a couple seconds. Then, gradually increase the speed to the highest setting for about thirty seconds until the frosting is perfectly smooth and creamy. You may need to stop and scrap down the sides of the blender with a mini spatula to make sure all the cashews get blended into the icing.
- If you are having trouble getting the icing perfectly smooth use your blender's tamper until it blends easily. You could add a splash of water but just keep in mind that the more water you add the thinner the frosting will be.
- Transfer to frosting to a an airtight container and refrigerate for 24 hours to allow it to thicken.
- The final result will be thick enough to pipe or use as a frosting on cupcakes.
- Use on baked items that have fully cooled to room temperature or colder. For best results, store any iced baked goods in the refrigerator.
- Prep Time: 5
- Category: Dessert
- Method: Blender