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I have re-tested and re-shot the photos for this post to improve it’s quality. The original post is called Vegan Cashew Frosting. The recipe has been updated there also.
Hi, have you noticed that I have been gone for ummm a little over a week? Did you miss me?
Maybe I shouldn’t tell you, you may not have even noticed…. I was sick for a week and the idea of cooking and photographing with snot coming out of my nose was not the first thing I wanted to do. What a pretty picture, huh?
BUT now I’m healthy and ready to cook up a storm without any snot involved! CELEBRATE! Okay, before I tell you about this healthier vegan “buttercream” frosting I have one very important thing to tell you! You may have already noticed it, but I’m going to tell you anyways!
I got a NEW LOGO/HEADER for the blog!!!! My very talented sister-in-law, Angie designed it and I LOVE it so much!!! It’s totally professional and beautiful and represents my healthy food blog. She seriously rocks you guys!!!
Okay, speaking of healthy, let’s move on to this healthier vegan “buttercream” frosting, shall we?!
It’s Christmas time and you guys need some frosting for your baked goods! But frosting is packed with fat and loads of sugar. And we all want to have a cleaner, healthier option, right? I know I do.
I published a recipe for vegan cashew frosting in December of 2016 and it has been a big hit! Since then I have re-tested and improved the orginal recipe. I wanted to share some updated photos, a new more accurate name and a better written recipe to reflect the changes. BECAUSE this recipe is way too good not to re-share!
And because you need to frost those cookies!
Sooo, I wish I would have taken a photo of the ingredients so that you can see just how clean and easy this vegan buttercream frosting is to make, but I forgot. Instead i’ll just tell you.
READY?!
- raw cashews
- melted coconut oil
- full fat coconut milk – and no, it doesn’t taste like coconut at all!
- lots of pure vanilla extract – for that flavor
- Lemon juice – for all that tangy goodness
- Pinch of salt – for balance
- maple syrup, agave nectar, or honey – (all healthier sugars than refined powdered sugar)
That’s it my friends!
Okay, I know what you’re thinking. You’re thinking that there is a lot of fat in this recipe between the raw cashews, the coconut oil, and the full fat coconut milk. Well yes, because frosting isn’t frosting without fat!
BUT the difference is this fat is good for us. I mean I wouldn’t suggest that you go eat an entire batch of vegan buttercream frosting all by yourself. You might not feel good afterwards, but you can feel a little healtheir knowing you are getting those heealthy fats in your system.
The main thing that makes me happy about this vegan buttercream frosting is that it uses healthier, low glycemic sugars such as maple syrup, agave nectar, or honey. Rather than tons of refined powered sugar.
Have you ever had frosting so sweet that it makes your teeth hurt?! Yuck, I can’t even do frosting like that anymore. This healthier vegan buttercream frosting is perfectly sweetened and won’t make your teeth hurt! Yay for happy teeth!
I love this vegan buttercream frosting so much! It’s got this lovely tangy vanilla flavor. It doesn’t taste like cashews or coconut at all! The texture is sort of a melt-in-your mouth, very similar to normal buttercream frosting.
So far I have tried this vegan buttercream frosting on my soft pumpkin cookies, my homemade gluten free oreos, and my soft and chewy gingerbread cookies. You could also spread the vegan buttercream frosting onto cakes, brownies, quick breads, cupcakes, muffins and just about anything your dessert loving heart desires.
You could even use it for a filling to cookie cups or chocolate cups – like a peanut butter cup only with this tasty vanilla frosting! So many possibilities, how will you ever choose?! Don’t, make them all and share your ideas with me! Kthanks!
Get your baked goods ready….
More healthier frosting recipes without powdered sugar:
- yogurt cream cheese frosting
- 5 minute vegan chocolate frosting
- cream cheese frosting without powdered sugar
Healthier Vegan “Buttercream” Frosting
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: About 2 cups 1x
- Category: Dessert
- Cuisine: Vegan, Gluten Free, Dairy Free
Description
Vegan “buttercream” frosting that melts in your mouth! It’s made using all healthy fats and is lightly sweetened with maple syrup. Perfect for spreading on cookies, cakes, brownies, cupcakes and more!
Ingredients
- 1 cup raw cashews, soaked in water for 6 to 8 hours (or in very hot water for at least 1 hour)
- Scant 1/2 cup coconut oil, melted (see notes)
- 1/2 cup full fat coconut milk or coconut cream (melted if solid)
- 1/4 cup honey (or sub maple syrup or agave nectar for vegans)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
Instructions
- Drain: drain and rinse the cashews.
- Blend: Add all of the ingredients, including the drained cashews to a blender. Blend on high for about 2 minutes, or until very smooth. Taste and adjust flavors as needed.
- Freeze: Transfer the frosting to a large mixing bowl or if using a stand mixer to the bowl of the your stand mixer. Cover and freeze for 30 to 45 minutes (45 minutes if the frosting is super warm from the coconut oil and coconut milk being melted).
- Whip: Whip the frosting using a hand mixer or your stand mixer on high for 1 to 2 minutes.
- Freeze again: Cover and freeze for andother 10 minutes.
- Whip again: Whip on high for 1 to 2 minutes or until the frosting thickens and stiff peaks form. You may need to freeze another 10 minutes and whip again if it’s not thick enough yet (See photos in blog post). This depends on how cold it is.
- Use or refrigerate: At this point you can use immediately to frost cakes, cupcakes, breads, cookies, brownies, etc. OR you can store it in the fridge for up to 1 week. Allow to sit at room temperature for 15 mintues to soften up a bit before using. OR freeze for up to 6 months.
Notes
Coconut milk: For best results, use a can of coconut milk that doesn’t contain guar gum. Guar gum is an ingredient often used in canned coconut milk that keeps the fat and water separated when at room temperature. Simple Native Forest is a brand I have used and had great luck with.
This frosting works similarly to buttercream. It will soften at warmer temperatures. Either frost your item just before serving or keep chilled in the fridge.
This frosting may work for piping with a larger piping tip. Although, I haven’t tried it. Let me know in the comments below if you do.
You can try adding flavors: cinnamon or other spices, peppermint extract or other extracts. Let me know if you try any! 🙂
Have you ever tried a cashew buttercream without the coconut oil? I can’t eat any coconut products and desperately trying to make a vegan buttercream that does not use vegan shortening (bad fats) or coconut oil. Any ideas you had would be amazing.
HI, I think you could omit the coconut oil all together. it won’t get as creamy or thick, but it should still work. You could also replace the coconut milk/cream with a vegan yogurt. It will result in a more tangy frosting flavor, more similar to cream cheese frosting.
I haven’t tried these substitutions myself but they are some variations I have seen from referencing some other similar cashew frosting recipes. Let me know if you end up making it. 🙂
Am I able to use roasted cashews? That’s all I have on hand and don’t want to go buy more lol.
If they are salted you won’t want to use them because they will make your buttercream way too salty. If they aren’t salted then I think it should be okay, just know that the taste of the buttercream might taste more like roasted cashews instead of a neutral vanilla flavor since roasting deepens the flavors of the cashews. Which, might not be a bad thing if you like the flavor of cashews.
Let me know how it turns out. 🙂
Awesome thanks! Mine are unsalted so I’ll give it a try. And we all like cashews in our home so wouldn’t be a bad thing lol ?.
Awesome! Glad it will work out for you. 🙂
Hello! Would you need to use the cashews in this recipe for it to work? I have been looking for a healthier cake frosting and unfortunately we have a daughter allergic to cashews.. The other ingredients would be perfect though!
Hi Jaycee, unfortunately, cashews would be the best choice here because of the way that they blend up so smoothly due to their high fat content, and low fiber content.. That being said, I think you could maybe try using macadamia nuts instead of the cashews – keep in mind that I have not tested this, so I can’t say for sure. The result might not be quite as smooth as when made with cashews, but it could still be very good.
This might not be what you’re looking for because it’s a thinner frosting, but maybe try this recipe by Minimalist Baker – https://minimalistbaker.com/4-ingredient-coconut-macadamia-frosting/
I hope this helps. Let me know what you end up trying, I am curious to know if the macadamia nuts work. 🙂