Vegan Vanilla Cream Frosting
This Vegan Vanilla Cream Frosting is going to be the best one you have ever tried. Creamy and rich with just the right amount of sweetness, perfectly healthy!
This vanilla icing is one of my favorite ones because I can use it on cakes, garnishes or cupcakes and stay longer than a frosting made with vegan butter. It’s very easy to make and you just will need a food processor or blender to make it, 7 ingredients and 15 minutes required.
Moreover, this recipe is dairy-free and low in sugar. The base is basically cashews and we’ll be using Lakanto so we can keep the color nice and light. Let us show you how it’s done!
INGREDIENTS
- Soaked Cashews: You can soak them the day before or the same day in warm water for 30mminutes.
- Lakanto
- Water
- Lemon Juice
- Lemon Zest
- Vanilla Extract
- Unflavored Coconut Oil
INSTRUCTIONS
It all starts by putting the soaked cashews in the food processor or in a high speed blender. It’s important to soak the cashews previously, it’ll add creaminess and will avoid getting a lumpy frosting.
Then, we add powdered Lakanto( sweetener with monkfruit and erythritol) for a spreadable frosting consistency.
We also add 1 teaspoon of alternative milk, to help to incorporate well the sugar and for the tangy, we add lemon juice plus lemon zest. We can’t forget the vanilla extract for more flavor! We’ll process all the ingredients and once they’re blended we will add unflavored coconut oil. The result is a creamy cashew frosting that chills perfectly into frosting texture!
Your cashew cream will need some minutes in the fridge to get that quintessential buttercream texture.
For more frosting ideas, you might love Yummy Neufchatel Cream Frosting and this Dairy-Free Buttercream Frosting.
If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page! ❤️
Vegan Vanilla Cream Frosting
Ingredients
- 1 cup soaked cashews
- ½ cup powdered sugar Lakanto
- 1 tbsp alternative milk anything you have
- 1 tsp lemon juice
- 1 dash lemon zest
- 1 tsp vanilla extract
- 1 tsp unflavored coconut oil melted
Instructions
- Soak cashews the day before or in very hot water for 1 hour the same day. Drain the cashews and toss them to the food processor and then add the powder sugar, plant based milk, lemon juice and zest lemon and vanilla extract. Process all these ingredients until you get a creamy and smooth consistency. Finally, add the melted coconut oil and process again until you see a silky and smooth texture.
- Transfer frosting to a bowl and cover. Leave it in the fridge for about 5 minutes if you're going to use it as garnish. If you'll use it for decorating a cake and cupcake leave it for about 30 minutes. Your plant based frosting will be ready to use.