CASHEW BUTTERCREAM FROSTING (2 WAYS!)

Friends! It’s frosting time because I have a cake coming your way soon that needs it BIG TIME. Shall we?

This frosting is not only simple – 8 ingredients required – but it also comes with 2 flavor variations: “Classic” and “Tangy Cream Cheese.”

The first is great for instances when you want a vegan buttercream for things like Funfetti Cupcakes, and the second is preferred for cakes that call for cream cheese frosting like Zucchini Cake!

I know. It’s so exciting I can hardly stand it.

The base for these frostings is soaked cashews.

For the classic, I go with coconut milk and lemon juice. And for the tangy, I go with coconut yogurt (!!) and apple cider vinegar, which provides that cream-cheese-like flavor.

Both versions are naturally sweetened with maple syrup, and they get even more flavor from vanilla extract. The result is a creamy, dreamy cashew cream that chills perfectly into frosting texture!

Your cashew cream just needs some time in the freezer with occasional whisking and then blending to get that quintessential buttercream texture. The transformation is magical.

I hope you all LOVE this frosting! It’s:

Thick
Creamy
Rich
Decadent
Naturally sweetened
& So delicious

This would make the perfect frosting option for things like cupcakes, cakes, cookies, and more! I think it would be especially delicious on my Vegan Sugar Cookies, 1-Bowl Pumpkin Bread, and my Gluten-Free Zucchini Cake.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

4.5 from 2 reviews

CASHEW BUTTERCREAM FROSTING (2 WAYS!)

 

PRINT FRIENDLY VERSION

Prep time

6 hours

Total time

6 hours

 

Rich, thick, and creamy vegan "buttercream" frosting made with cashews! Naturally sweetened, easy to make, and perfect for cakes, cookies, and more!

Author: Minimalist Baker

Recipe type: Frosting, Dessert

Cuisine: Vegan, Gluten-Free

Serves: ~ 2 cups

Ingredients

CLASSIC CASHEW "BUTTERCREAM" FROSTING

• 1 1/2 cups (180 g) raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
• 1/2 cup (120 ml) full-fat coconut milk or cream
• 3-4 Tbsp (45-60ml) maple syrup
• 1/4 cup (60 ml) melted coconut oil* (adds richness and helps firm up)
• 1/4 tsp lemon zest
• 1-2 Tbsp (15-30 ml) lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

TANGY CASHEW “CREAM CHEESE” FROSTING

• 1 1/2 cups (180 g) raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
• 2/3 cup (~160 g) Coconut Yogurt or Coyo Coconut Yogurt (OR sub 1/2 cup (120 ml) full-fat coconut milk or cream)
• 3-4 Tbsp (45-60ml) maple syrup
• 1/4 cup (60 ml) melted coconut oil* (adds richness and helps firm up)
• 1 1/2 - 2 tsp apple cider vinegar (more for tangier frosting)
• 1/4 tsp lemon zest
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients, depending on which style of frosting you're going for.
2. Blend until creamy and smooth, scraping down sides as needed. It's important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
3. Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or (if making the tangy frosting) more apple cider vinegar or lemon zest for tang.
4. Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes - 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch (cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens. If too thick, microwave in 15-second increments until blendable (or leave out at room temperature to soften).
5. Your frosting is ready to use! Or it can be stored in the refrigerator up to 5-7 days (or the freezer 1 month). The nature of this frosting is like most other frostings in that it will soften out of the refrigerator. So, if serving a cake with this frosting, it's best to keep the cake refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours.
6. These frostings would be great on cakes like my Vegan Apple Gingerbread Cake, Vegan Birthday Cake, Gluten-Free Zucchini Cake, Pumpkin Cake, Pumpkin Roll, or even in my Vegan Whoopie Pies!

Notes

*If avoiding oil, omit. The frosting should still firm up, but it won’t be as creamy.
*Because the recipes are very similar, I included one nutritional information estimate for both. It is a rough estimate for 1 quarter-cup serving calculated with 3 Tbsp maple syrup and 1/2 cup full-fat coconut milk.

Nutrition Information

Serving size: 1/4 cup (1 of 8 servings) Calories: 243 Fat: 21.5 g Saturated fat: 11.7 g Carbohydrates: 12 gSugar: 5 g Fiber: 1 g Protein: 3.8 g