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I originally made my Almond Cream Cheese because my favorite store-bought one took an hour drive to get it.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.
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.
- 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
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Drain and rinse the almonds. Discard soaking water.
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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.
* I get a perfect consistency every time with the listed ingredient amounts. However, If you feel your frosting is too thick, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid runny cream cheese.
* If you don't have a high-speed blender, the cream cheese may not get smooth enough. You can try using soaked cashews which breakdown easier. However, the cashew cream cheese won't be as thick as the almond one, but it will still be creamy and delicious.
*Make sure the almonds have soaked long enough or it will produce gritty results. Soak them for a minimum of 16 hours.
* I prefer to use my blender over a food processor for this recipe because It yields smoother results.
*Some non-dairy yogurt brands have an off-white color, which will make your cream cheese slightly off-white. It won't affect the tastiness though. I prefer So Delicious for its color and thickness.
* I leave the almonds in the fridge while they are soaking. * Prep time doesn't include soaking time.
* Yields about 1 1/4 cups.
* If you have 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.
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