Cream Cheese Frosting (Paleo, Vegan)
Made with healthy, real food ingredients, this creamy, tangy, soy-free, and just sweet enough paleo and vegan cream cheese frosting is the perfect icing to slather on all your favorite gluten-free and grain-free desserts!
Servings: 14
Ingredients
- 1 cup raw cashews
- ¼ cup refined coconut oil
- ¼ cup honey or maple syrup or ⅓ cup liquid allulose (for keto)
- 3 tablespoons coconut cream
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
Instructions
- Place the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) Drain the cashews and set aside.
- Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Blend the soaked and drained cashews and the other frosting ingredients on high speed until very smooth.
- Transfer the frosting to an airtight container and chill in the fridge until stiff (about 3 hours and up to a day).
- Once chilled, you can spread it on all your favorite desserts!
Video
Notes
- A serving is 2 tablespoons.
- You can store the cream cheese frosting in a sealed continuer in the refrigerator for up to 4 days. You can also freeze the frosting in a sealed container for up to 4 months. If using from frozen, thaw the frosting in the refrigerator overnight and whisk well before using.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Fiber: 0.4g | Sugar: 6g