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As stated below I have re-tested this recipe and updated the recipe to reflect those changes. I created a new post called healthier vegan “buttercream” frosting with updated pictures that reflect the updated recipe.
Vegan Cashew Frosting!!! Say WHHHAAAT???!!! Is what all of you non vegan, non dairy free, buttercream frosting loving people are thinking right now. And then there are the vegan and dairy free people who are doing a little dance of joy!
To all you non vegan and non dairy free people stick around for a minute, allow me to explain. Yes, this recipe is for you too!
Since making my Gluten Free Green Bean Casserole that also happened to be vegan and used soaked cashews to make a delicious dairy free sauce that dreams are made of. I couldn’t wait to experiment with more recipes that use soaked cashews. I’m glad that I did because this Vegan Cashew Frosting is like blow your mind good!
Okay, let’s be clear Vegan Cashew Frosting is not going to taste or have the exact same texture as buttercream or cream cheese frosting. Don’t get me wrong it’s reeeeaaaallll good but it’s just gonna be like your typical bakery’s frosting. You know what, that’s okay because we are here to try new things and expand our taste buds all while eating a little bit healthier. High five!!
Vegan Cashew Frosting is rich and creamy in texture with almost a fluffy feel on your tongue that sort of melts in your mouth. The taste is perfectly sweet with hints of vanilla and a little tang from some lemon juice to round it out. It spreads nicely on cakes, cupcakes, sweet breads, cookies. It would even work great for piping onto desserts, if you’re all talented and fancy like that. Versatile vegan frosting FTW!!! The only downfall to the frosting is that it tends to dry out easily so it is best frosted soon before serving.
My favorite part about this Vegan Cashew Frosting is that it is kept refined sugar free by using honey to sweeten it!!! Okay, I know technically honey isn’t vegan BUT never fear you could easily sub maple syrup – which may make the frosting a little darker in color – or agave nectar. Either way we are avoiding all of that sickeningly sweet powdered sugar that is used in traditional frosting. Yes, this is a dessert, it is high in fats so it should be consumed in moderation. BUT as far as frosting goes it is actually on the healthier side because of those cashews that lend healthy fats and protein that will help to slow the absorption of sugar. Plus there is that magical, wonderful good for you coconut oil in the frosting that helps to give it that fluffy texture. A frosting that’s healthier for you AND that tastes good!!!! These are the kinds of recipes that I live for!
I’ve got more good news for you: Vegan Cashew Frosting is pretty darn easy to make!!! The cashews soaked overnight is the only thing that requires planning. After that it’s all a piece of cake! Ha! Get it, we are talking about frosting and I just said cake! Cheesiness alert! Anyways, all you do is blend your soaked cashews in a high speed blender, or a food processor with the coconut oil, salt, honey/maple syrup, lemon juice and a tiny bit of water until it’s smooth. Then pour it in a bowl and pop it into the freezer to chill for a while then you whip it up with a mixer until it’s fluffy. Repeat the chill and whip one or two more times until it’s extra fluffy! That technique of whipping up the frosting is what takes it from kinda runny, glaze-like consistency to a frosting that holds it’s shape. If this method seems like a lot of work to you, trust me it’s well worth the effort. Also you can make the frosting days in advance!
Today I stuck with a basic vanilla frosting but I have dreams about peppermint frosting, or bourbon scented frosting, or cinnamon frosting, or maybe chocolate frosting! The flavor possibilities are endless! I have visions of bowls and bowls of Vegan Cashew Frosting in your kitchen!
P.S. I have a dessert recipe coming next week that uses this incredible Vegan Cashew Frosting! Be ready with your frosting because I know you won’t want to miss out! Can’t wait!!!
UPDATE 11/7/2017: I have found a few ways to improve this recipe for a creamier, more spreadable frosting. I found that adding some full fat coconut milk helps the frosting to be smoother and creamier. With the added liquid I could use my medium powered speed blender for a smoother texture, rather than my food processor. I also enjoy the taste with more lemon juice, resembles more of a “buttercream” frosting. I have updated the recipe below to reflect these changes.
These changes were inspired by Minimalist Baker’s recipe for Cashew Buttercream Frosting (2 Ways).
UPDATE 12/18/2017: Since updating the recipe below I have created a new post healthier vegan “buttercream” frosting. The directions are mostly the same but the pictures in the new post reflect the updated recipe. You may find this helpful when making the recipe.
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Vegan Cashew Frosting
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: about 2 cups 1x
- Category: Dessert
- Cuisine: Vegan, Dairy Free, Gluten Free
Description
This frosting is rich, creamy, and fluffy. It’s great for spreading on cookies, cakes, cupcakes, and all kinds of dessert. It’s packed with healthy fats and is sweetened with honey or maple syrup.
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
- 1/2 cup full fat coconut milk or coconut cream (melted if solid) – see notes
- 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 the soaked cashews from their water.
- Add all ingredients to the bowl of a high powered blender. Blend until smooth. Scrape sides as needed to make sure everything is well incorporated. Taste test and adjust as needed: adding more honey/maple syrup for sweetness or more lemon juice for tang, or more vanilla for flavor.
- Transfer the frosting to a large mixing bowl. Cover and place it in the freezer for 30 minutes. Remove and use a stand mixer or hand mixer to whip until thick, about two minutes. Cover and place back in the freezer for 10 minutes and then whip again for 3 minutes, or until thick and fluffy. Repeat this process until the frosting is fluffy in texture an clings to the whisk – I whipped it a total of 3 to 4 times.
- Once whipped you can allow it to soften at room temperature for 15 to 20 minutes before you decorate your cake, cookies, cupcakes etc by placing the frosting in a piping bag or spreading it on with a knife. The frosting holds it’s shape nicely, however, I haven’t tried any fancy decorating using this frosting.
- Store the frosting in an air tight container in the fridge for up to 7 days. Or up to 6 months in the freezer.
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.
You could experiment with flavors. Try adding peppermint extract, or cinnamon, or bourbon/whiskey, or even cocoa powder. I imagine these flavors would be delicious, however I have not tested them.
Prep time does not include time required to soak the cashews or chill the frosting in the fridge.
Recipe and technique adapted from Yummy Beet.
Yum, Emily! This frosting looks so good and it’s the perfect healthy alternative to your average buttercream frosting.
Thanks Ashley. It’s so good! I hope you love it! ?
Can this be used on brownies?
Hi Marianna, yes it would be delicious on brownies! Let me know how it turns out! ?
Hi Mariana!
I tried this recipe in an attempt to fill a xmas cake with it (like a swiss roll) but it melted almost instantly even though it was stiff. Is there any way around this!??
Hi Rachel. Maybe try keeping you frosting a little more chilled rather than at room temperature. Yes, it’s supposed to be stiff and not runny but just like most other frostings it will soften the warmer it is. Also, was your cake completely cooled before frosting it? Hope these tips help. Let me know how it works out and if you have any more questions. 🙂
I made this and followed your directions and alternated freezing the frosting and beating it with a mixer….but it turned out chunky and kind of grainy. It was nice and smooth (but runny) until I started that part of the process. I’m not sure what I did wrong. I was so excited to find this recipe and was bummed I couldn’t get it to work. Any ideas?
Hi Jenny, Sorry it didn’t work out for you. I have never had this problem with the frosting before. The only thing I can think of is what brand of coconut milk are you using? When I have made coconut whipped cream I have had an issue with it turning out grainy and chunky when I have used Thai Kitchen or some other brands. Or even sometimes it can just be that you got a slightly off can of coconut milk. I have had consistent results with Native Forrest coconut milk for a long time. I hope that helps. Let me know if you have anymore questions and how it turns out. 🙂
Hello,
I’m looking for thick cashew frosting that works well to pipe flowers and so..
Your recipe seems wonderful, but I’m little hesitate about the coconut milk ?, could I skip this? or it is possible to use another kind of full milk? To reach the perfect consistency for piping.
Thank you ?
Hi Sarah, That’s awesome that you want to give this frosting a try for piping. I haven’t tried piping with this frosting, and I have had very little experience piping all together so I don’t really know if this frosting will be food for piping or not. Let me know how it turns out for you! 🙂
I don’t think you can substitute the coconut milk for another type of milk because the coconut milk is thick and all the fat in it solidifies when cold helping with the texture for the frosting to firm up. If you’re hesitant about the coconut milk because of a a coconutty taste, don’t worry with all the cashews in there you don’t really taste any flavor from the coconut milk.
That being said, my original version of this recipe didn’t have the coconut milk in it at all, it worked fine but wasn’t as spreadable as this version. Also, it was harder for me to get the consistency as smooth because there wasn’t enough liquid for blending so tiny chunks of cashews remained. Bottom line, you can omit the coconut milk but I wouldn’t replace it with another milk because it will be too runny. You won’t have as smooth of a frosting, which may affect any fine detail of piping work you do.
I hope this helps to answer all your questions. Check out my updated version of this recipe here with better photos that may also help you. https://robustrecipes.com/healthier-vegan-buttercream-frosting/
Let me know if you have any more questions, I will be happy to help! 🙂
I’ve been meaning to come back to this recipe and leave you a comment for like a year! No joke! I LOVE this recipe and I’m so glad I found it.
So I finally came back here and I was going to tell you that I figured out that if you trade the 3 tbsp of water for full fat coconut milk then you don’t have to worry about it getting all crystally in the freezer if you leave it in too long……buuut looks like you already figured that out too! 🙂 Anyways, just wanted to say thanks! and you’re appreciated!!
Also I tried it with cocoa powder and it’s fantastic. Sometimes I like to make a batch of this and just have it in the fridge to snack on, like for dipping apples in or something…..or my spoon…hehehe.
Thank you so much for the sweet comment Donica, it means a lot and made me smile! Yes, the coconut milk does wonders for the texture.
I am so glad you like the frosting so much! That’s an awesome idea to use it for dipping apples, that sounds delish. Also the addition of cocoa powder sounds great too! 🙂
Thanks again for sharing. You’re awesome! 🙂
Hi, this just looks and sounds delicious. My question is, hkw stable is this vegan BC at room temp? I was wondering if I frost 3-4 layer cake, would it stand at room temp for about 3-4 hours, or the cake has to sit in the fridge until serving? Thank you so much!
Hi Mila. It all depends on how warm the room is where you are keeping the cake. If it is hot, or in the sun than I would suggest keeping it in the fridge until you are ready to serve it. Otherwise the coconut oil in the frosting will melt. However, if the room is cooler than 75 degrees Fahrenheit (coconut oil’s melting temp) than you will be okay.. Still, I think to play it safe I would suggest keeping it in a fridge as long as you can. Either way I would keep the cake covered until you are ready to serve it. The frosting does tend to dry out when left uncovered. Hope this helps.
Let me know how it works out. I would really enjoy hearing how the frosting is on a 3 layer cake! 🙂
I am so excited to find this healthy fristing recipe! I cant wait to try it. One question l had was wherher you use the extra virgin coconut oil, or refined?
That’s awesome Ann, I am excited for you to try it. I use extra virgin coconut oil, it has more health benefits than refined coconut oil. Let me know if you have any more questions, and how you like it! 🙂
Hi, thanks for your recipe! I did it about a month ago and it turned out very good. However today, I did a double batch and I cannot make it work. It had a very nice smooth thick consistency but after removing it from a freezer for the first time and whipping it, it got all separated and grainy. I poured some warm coconut oil in it and blended on high and that corrected it. So, I put it into the freezer again and the same thing happened again… it separated and became greasy and grainy. I am totally desperate since it is 1 30 am and I need to have it ready along with other baked stuff by 9 am. I do not know what it is, but it seems this buttercream is a hit or miss opportunity. At least for me. 🙁
Hi Ela, I am sorry to hear that the frosting didn’t work for you this time around. I have never had it separate on me before.
The only thing I can think of, is did your coconut milk have the ingredient “guar gum”? This is an ingredient often used in canned coconut milk to make the fat/coconut cream separate from the coconut water. That one ingredient may have caused the fattier liquids to separate from the less fatty liquids. I would recommend looking for a coconut milk that doesn’t have guar gum in it. I have heard the Whole food’s brand 360 coconut milk doesn’t have guar gum in it and the Trader Joe’s coconut milk, although I haven’t tried them myself. I have personally found Native Forest Simple coconut milk to work great for this recipe, it doesn’t contain guar gum. Please note that it has to be the Native forest “simple” brand because the regular Native forest does contain the guar gum.
The only other thing I can think of is that maybe by making a double batch it was too much liquid for your mixer to whip up fast enough causing the fats to separate? This is just a hunch as I have never made a double batch before.
I also want to refer you to the post where I have updated photos of this recipe: https://robustrecipes.com/healthier-vegan-buttercream-frosting/
This might also be helpful.
I hope this helps, let me know if you have any more questions. Thanks.
Hi. just letting you know that I have updated the recipe card notes to suggest that for best results you use coconut milk without guar gum. I don’t know if this is the exact reason for the issue you had but I wanted to make sure others knew for the best chance of success when making the recipe. Thanks for sharing your experience.
Is this able to be used for pipping?
Hi, I haven’t tried piping it, so I can’t say for sure. But, I think that if you’re doing simple, designs with a bigger sized tip it might work. I would avoid using a smaller piping tip in case the frosting is a little bit grainy, and it tends to be on the thicker side.
For best results, I suggest that you keep your frosting as chilled as possible both while piping, and once it is on the cake.
I hope this helps. Let me know how it goes. 🙂