Vegan Life | Recipes
Sometimes, I create a recipe, and even I can't believe how amazing it turned out. This frosting is one of those recipes.
As I've mentioned in previous recipes, I used to have a cupcake business many years ago. I've been (slowly) working on creating vegan versions of my old recipes. When I created my vegan carrot cake, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought vegan cream cheese because they vary so widely in their taste and ingredients.
However, after a little trial and error, I've come pretty close to the real thing. And the results are absolutely delicious!
I've given a range of measurements for the powdered sugar; start with the lower amount and add more if needed. If you're planning to pipe a lot of frosting onto cupcakes, you'll probably need to add the additional powdered sugar to stiffen it up a bit.
This recipe makes enough frosting for 24 cupcakes with a thin layer of frosting, or 12 cupcakes with more frosting per cupcake (as shown in the pictures).
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
1/4 cup vegan butter, softened
3/8 cup raw cashews, soaked
3/8 cup water
2 tsp. lemon juice
1 tsp. vanilla extract
1 tsp. nutritional yeast
1/2 tsp. salt
3-4 cups powdered sugar
Set vegan butter out in advance to soften. Soak cashews in water for 2 hours (or boil for 10 minutes) before blending, if not using a high-speed blender. Combine cashews and water and blend until creamy, about 2-4 minutes. Remove cashew cream from blender and measure out 1/4 cup to use in the frosting.
With an electric mixer, mix vegan butter and 1/4 cup of cashew cream from previous step until well combined. Add lemon juice, vanilla, nutritional yeast, and salt and mix well.
Sift powdered sugar into a small mixing bowl. Slowly mix in powdered sugar 1 cup at a time until desired consistency is reached. If your frosting becomes too dry, you can add a dash of the remaining cashew cream or almond milk.
Spread or pipe the frosting onto your cake or cupcakes. Garnish with cinnamon or walnuts.
You will likely have some cashew cream left over, you can keep it in the refrigerator in an air-tight container for use in other recipes.
I've put a range for the powdered sugar measurement; start with the lower amount and add more if needed. If you're planning to pipe a lot of frosting onto cupcakes, you'll probably need to add the additional powdered sugar to stiffen it up a bit.
I love reading comments! I'll do my best to answer questions, too. If you made the recipe, please leave a star rating, it helps support the blog so I can make more recipes and articles. Thank you!