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This Vegan Cream Cheese Frosting is rich, creamy and subtly sweet, but it’s a lot healthier than your average frosting. The base is made with almonds which creates a dreamy texture. It’s oil-free and lower in sugar too.
Last week I posted my Almond Cream Cheese and I promised to make a Vegan Cream Frosting out of it. Well, here it is!
This is a healthier version, but that doesn’t mean I won’t dive into almost any vegan frosting, but it’s nice to have lighter options available. I will share a basic vegan cream cheese frosting in the near future.
I originally made my Almond Cream Cheese because my favorite store-bought one took an hour drive to get it. Then it dawned on me to make a sweet version for frosting.
It was too easy and pretty darn delicious!
Just six ingredients
The ingredients are almost the same as my vegan cream cheese, I just omitted the onion powder and added powdered sugar and vanilla extract. Here’s what you’ll need: (*exact amounts are in recipe card below)
Slivered & blanched almonds
Non-dairy yogurt
Lemon juice
Vanilla extract
Powdered sugar
Salt
I used a 1/2 cup of powdered sugar, but feel free to add more if you like a sweeter taste. You may need to add a few teaspoons of unsweetened non-dairy milk if it gets too thick. You can also use water or more yogurt, but add a little at a time to avoid runny frosting.
Some non-dairy yogurt brands have an off-white color, which will make your cream cheese frosting off-white. It won’t affect the tastiness though. I prefer So Delicious for its color and thickness.
The vanilla extract will also make the frosting off-white, but it’s very subtle. You can try using a vanilla powder if you want it whiter.
If you have vegan lactic acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons. You may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice. Blend first and then decide.
Some tips for stellar results
You’ll need a high-powered blender to get super smooth results. If you don’t have one, you may want to use soaked cashews instead because they break down easier. However, a powerful blender is still recommended for a creamy-smooth texture.
The cashew cream cheese frosting won’t be as thick as the almond one, but it will still be creamy and delicious. You can add 1-2 tablespoons of refined coconut oil to the blender with the rest of the ingredients. Chill in the fridge for 2-3 hours. This will firm it up more and give it a slightly whipped consistency.
I have tried making this in my food processor, but I seem to get creamier results in my blender and much faster. If you have a processor that produces smooth results you may want to try that.
Also, make sure the almonds/cashews have soaked long enough or it will produce gritty results.The almonds need to soak at least 12 hours and the cashews about 6 hours.
The slivered almonds must be blanched (completely skinless) for a smooth consistency. * I have not tried this recipe with sliced or whole blanched almonds so I don’t know if it will produce different results.
How to make Vegan Cream Cheese Frosting
Drain and rinse the almonds. Discard soaking water. To a high-powered blender, add the yogurt, lemon juice, and vanilla first. Now add the almonds and salt on top. Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed.
Now add powdered sugar and blend again until smooth. Use the tamper as needed. The consistency should be thick, but you can add a few teaspoons of unsweetened non-dairy milk, more yogurt or water to thin it a little bit.
Taste for sweetness and add more if needed. You can also add more lemon juice if preferred.
You can frost your treats right away, but if you prefer a firmer frosting, place it covered in the fridge for 2-3 hours. It will keep 4-5 days in the fridge.
Enjoy!
*Pin for later*
I’d love to hear from you
If you make this Cream Cheese Frosting, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Cream Cheese Frosting
Ingredients
- 1 1/4 cups slivered & blanched almonds , soaked in water for 16 hours or more
- 1/2 cup non-dairy yogurt , unsweetened or plain
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar (more if preferred)
- 1/4 teaspoon sea salt
Instructions
- Drain and rinse the almonds. Discard soaking water.
- To a high-powered blender, add the yogurt, lemon juice, and vanilla first. Now add the almonds and salt on top. Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed.
- Now add powdered sugar and blend again until smooth. Use the tamper as needed. The consistency should be thick, but you can add a few teaspoons of unsweetened non-dairy milk, more yogurt or water to thin it a little bit.
- Taste for sweetness and add more if needed. You can also add more lemon juice if preferred.
- You can frost your treats right away, but if you prefer a firmer frosting, place it covered in the fridge for 2-3 hours. It will keep 4-5 days in the fridge.
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