Ingredients
Traditional 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
Instructions
- Prepare Vegan Butter: Cut room temperature vegan butter into shards and place in a large mixing bowl. Whip the butter with an electric whisk until fluffy and pale.
- Add Vegan Cream Cheese: Add a small portion of vegan cream cheese and whip until well combined, continue adding the cheese in small increments (about 6 times) until thoroughly combined.
- Incorporate Icing Sugar: Once the mixture is smooth and homogenous, add icing sugar gradually in about 4 increments, whipping well after each addition until all sugar has dissolved.
- Chill the Frosting: Place the frosting in the fridge for half an hour before using. If not using immediately, store in an airtight container; it keeps for 4-5 days in the fridge.
- Blend Cashews: Drain soaked cashews and place them in a small blender with 65 ml (¼ cup + 1 tsp) lemon juice and 60 ml (¼ cup) water. Blend until smooth, scraping the sides as needed, but do not add extra liquid. The final amount of liquid should total about 125 ml (½ cup + 1 tsp) to achieve a creamy smooth texture.
- Chill Cashew Mixture: Transfer cashew mixture to a container and refrigerate for several hours or overnight to firm up. Alternatively, freeze for 30 minutes then refrigerate for an additional hour.
- Whip Vegan Butter Again: Cut room temperature vegan butter into shards, place in a large mixing bowl, and whip with an electric whisk until fluffy and pale.
- Add Cashew Mixture: Add a small portion of the chilled cashew mixture and whip until well incorporated, adding the rest in small increments (about 6 times) until fully combined.
- Add Icing Sugar: Add icing sugar gradually in about 4 increments, whipping well after each addition until the sugar is fully dissolved and the frosting is smooth.
- Final Chill: Refrigerate the cashew-based frosting for half an hour before use. Store any leftovers in an airtight container in the fridge for 4-5 days.
Notes
- Use room temperature vegan butter for easy whipping and smooth texture.
- Soak cashews for at least 4 hours or overnight for best blending results.
- If you prefer a sweeter or tangier frosting, adjust the amount of lemon juice and powdered sugar accordingly.
- Frosting can be stored in the fridge for up to 5 days; bring to room temperature and rewhip if needed before using.
- Ensure no extra liquid is added beyond specified amounts when blending cashews to maintain frosting consistency.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert Frosting
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
