This cashew cream cheese frosting is made with raw cashews, coconut cream and maple syrup. It is nothing like your traditional cream cheese frosting. The texture is creamy silky and decadent. It is sweet nutty and a little bit tangy.

Healthy eating and delicious baked goods can definitely exist together in the best way.

I am so excited to share my favorite easy cashew cream cheese frosting that has the most luscious silky texture. Plus, just wait until you hear about how I get the iconic ‘cream cheese’ *tang*!

You will not believe its main ingredient is raw cashews.

I love adding it to many holiday baked goods like Gingerbread Loaf with Cream Cheese Frosting, Pumpkin Bars with Cream Cheese Frosting, and more!

Here is the best high-speed blender for the most creamy cashew frosting:

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It is perfect to frost on whatever baked goods you are planning to make.

Try it out and see how this healthy vegan cream cheese frosting can elevate your baked goods to another level.

How to Make this Vegan Cream Cheese Frosting

Soak the raw cashews in hot water for 2 hours or overnight. Drain and rinse well.

Add all the ingredients in a high speed blender.
Blend until smooth.
Smooth it across any of your favorite cake, cookies or muffins.

This vegan cream cheese frosting is the best for anyone to enjoy with just about any dessert.

From Chocolate Cake to Carrot Cake, from No bake treats to almond flour cookies. You name it. It is perfect to pair just about anything.

You won’t believe there is no dairy, butter or conventional white sugar in this recipe. The thick, luscious texture and delicious taste will blow you away.

So Yes, you have the Cake and Eat it too.

You will love the sweet and tangy flavor, soft and silky texture. It is perfect for the whole family to enjoy.

Freshly blended cashew cream cheese frosting. The texture seems to be creamy and siky.

Get the recipe:Vegan Cashew Cream Cheese Frosting {5 Ingredients}

Yield: 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes
This cream cheese frosting is made with raw cashews, coconut cream and maple syrup. It is nothing like your traditional cream cheese frosting. The texture is creamy silky and decadent. It is sweet nutty and a little bit tangy.
4.49 stars (25 reviews)
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Ingredients

  • 1 1/2 cup Raw Cashews
  • 1/4 cup Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1/4 cup Coconut Cream
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil *, optional

Equipment

Instructions 

  • Soak raw cashews in hot water with a pinch of salt for 1 hour or room temperature water overnight. Drain and Rinse then add to a high-speed blender.
  • Add the remaining ingredients and blend on high until smooth and silky. Taste and adjust the amount of apple cider vinegar for preferred tanginess and maple syrup for preferred sweetness.
  • The frosting will harden after refrigerating if you prefer icing that can hold its form. On the other hand, if you want softer more fluffy frosting, you can whip it with a hand mixer.

Notes

* Coconut oil is optional if you prefer oil-free. It helps the frosting harden when chilling.
Serving: 1g, Calories: 180kcal, Carbohydrates: 14g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Sodium: 6mg, Fiber: 1g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American