This homemade Maple Cream Cheese Frosting is smooth, creamy, and perfectly sweet. Inspired by traditional cream cheese, it’s made with a handful of dairy-free ingredients, for a better-for-you vegan frosting option you can use with cupcakes, cakes, and all your favorite desserts!
Yes, there is such a thing as homemade frosting without the dairy, and we’ve got you covered! This cashew frosting recipe is a twist on the classic maple cream cheese frosting. It tastes just like the real thing! It’s smooth, creamy, and made with wholesome gluten-free ingredients, so you can enjoy dessert without any discomfort.
Bonus—it’s super versatile and easy to whip up, giving you a dairy-free frosting that’s still packed with flavor!
Key Ingredients You’ll Need
- Raw Cashews – We prefer to use cashew halves for easy blending, but whole cashews will also work. Just avoid roasted or salted nuts as their flavor will be too overpowering.
- Pure Maple Syrup – This helps sweeten the frosting giving it a caramel-like flavor without the need for refined sugar.
- Ground Cinnamon – Cinnamon adds a sweet and warm flavor. Adjust to taste.
- Lemon Juice or Apple Cider vinegar – Freshly squeezed is best! The acidity helps cut through some of the heaviness of the fats, creating a vibrant, refreshing and tangy taste similar to cream cheese!
- Refined Coconut Oil – This helps combine the ingredients, creating a smooth, spreadable consistency. Use a naturally refined coconut oil to create a neutral taste versus coconut taste.
- Canned Coconut Milk/Cream – Helps to create a thick creamy texture without the dairy. Make sure it’s canned coconut milk versus drinking milk.
- Optional Add-Ins – For extra sweetness, stir in additional powdered sugar (also known as confectioners sugar).
Step-By-Step Instructions
Below is an overview of the instructions for this maple cream cheese frosting recipe. Be sure to scroll down to the recipe card below for the complete directions and nutrition information including calories, protein, carbohydrates, saturated fat, etc.
- Prepare the cashews. Before you begin, soak the cashews in purified water for several hours. Quick method – soak cashews in boiling water for 1 hour.
- Blend. Drain the water, and combine the cashews with the vanilla extract in a food processor or high-speed blender. Blend for 5 minutes, stopping frequently to scrape the sides.
Note: If using a food processor, the batter will likely accumulate on the sides. This is normal! Just scrape the edges, and continue to blend.
- Combine. Once smooth, add in the maple syrup, canned coconut milk, optional cinnamon, lemon juice, and salt. Blend again until the mixture has a thick frosting-like texture.
Note: Chill the frosting in the fridge for 1+ hours to thicken even more before using. When ready to use, allow the frosting to sit at room temperature for 15 minutes before spreading onto cakes or muffins
How to Store
Leftover frosting can be transferred to an airtight container and stored in the refrigerator for up to five days. Let it sit out and come to room temperature before using it!
What’s the Difference Between Cream Cheese Frosting & Icing?
Typical cream cheese frosting made with full-fat cream cheese is thick and fluffy and most often used to coat the outside and inner layers of layer cakes and other desserts. On the other hand, cream cheese icing is much thinner and glossier and works better as a glaze or to decorate with intricate detail.
Grainy Frosting Fix!
If your vegan cream cheese frosting turns out a little grainy, it’s likely the cashews weren’t soaked or blended long enough. It really is key to creating a smooth texture!
Frosting Uses
Use this frosting in all the ways you would use normal frosting. Some of our favorite treats to pair it with include:
- Vegan Cupcakes
- Gluten-Free Chocolate Cake Recipe
- Gluten-Free Cupcakes
- Gluten-Free Brownies
- Gluten-Free Cinnamon Rolls
- Frosted Banana Bars
More of Our Favorite
More Homemade Baking Staples
Maple Cream Cheese Frosting (Vegan) Recipe
- Total Time: 2 hours 10 min
- Yield: 1 ½ cups 1x
- Diet: Vegan
Description
Skip store-bought options, and make this sweet, fluffy vegan maple cream cheese frosting with simple, nutritious ingredients instead!
Ingredients
- 1 ½ cups (around 200 grams) raw cashew halves
- 1 teaspoon pure vanilla extract
- 2 Tablespoons melted coconut oil or melted vegan butter
- ⅓ to ½ cup maple syrup (adjust to desired taste)
- 4 Tablespoons canned coconut milk/cream
- 1 teaspoons ground cinnamon (optional)
- 1 teaspoon lemon juice or 2 teaspoons apple cider vinegar
- Dash sea salt
- Optional – 2 to 4 Tablespoons powdered sugar (for thicker frosting)
Instructions
- Place cashews in a large bowl and pour boiling purified water on top. Soak the cashews in the hot water for 1 to 2 hours or in room temperature water for 8 to 24 hours.The longer the soak time, the easier it is to blend.
- Drain the water and place the cashews, oil, and vanilla in a food processor or high speed blender. Blend for 5 minutes, stopping frequently to scrape the sides.
- Once smooth, add in the maple syrup, canned coconut milk, optional cinnamon, lemon juice and salt. Blend until the mixture is a thick texture like frosting. For thinner frosting add an additional 1-2 Tablespoons coconut milk.
- Chill the frosting in the fridge for 1+ hours before using. Allow the frosting to sit on the counter for 20 minutes before spreading onto cakes or muffins
- Store the frosting in the fridge for up to 3 days in an airtight container or the freezer for up to 1 month.
Notes
Prep Tips – We recommend pipping the frosting after it has chilled and thickened. The frosting will soften at room temperature due to the coconut oil.
- Prep Time: 10 min
- Chill Time: 2 to 24 hours
- Category: dessert
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 260
- Sugar: 12.8 g
- Sodium: 32.1 mg
- Fat: 17.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 22.4 g
- Fiber: 1.3 g
- Protein: 6.1 g
- Cholesterol: 0 mg
This looks so tasty! However, I’m allergic to coconut. Do you think I can use avocado oil or what would be your suggestion? I’m not sure what vegan butter spread is! 🙂
You could try naturally refined avocado oil. Yes, for sure! Or another neutral oil. I meant to say plant based melted butter (not spread). Oops!
Any recipes that are good with this frosting? Cakes or cupcakes?
sure! I’ve used it on cupcakes, cookies, and cakes. But it’s a little thick. Just FYI
I made the original recipe & got way more then 1/2 cup. Didn’t care for the taste. It’s chunky too.
Oh that’s not good! Did you soak the cashews long enough? Did you use a food processor or blender?
I’m so happy and surprised with how this turned out, by far the best vegan cream cheese I’ve ever had and the easiest to make for sure! Love love love it!!!!
oh wonderful! so glad Christy. Thanks for feedback!
This looks so creamy and fantastic!
I’m team frosting all the way. Bring on this dairy free goodness.
OMG, these cupcakes are the cutest EVER!
I kinda agree. 😉
I just prefer to eat it by the spoonful 🙂
I’ll join you!
I don’t even need this to be frosting. Just pass me a spoon.
right? would be good on protein pancakes
Maple & cashews? Just pass me the bowl with a spoon!
Oh my goodness, I LOVE anything maple! This is such a wonderful frosting idea for fall. The combination of maple and cream cheese is fantastic because it symbolizes breakfast–add some maple syrup on a cream cheese bagel or cream cheese on top of pancakes with maple syrup? Those are great and all, but THIS recipe is all next level!
I knew you could appreciate!
This sounds amazing- and I can’t wait to put it on top of some cupucakes!!
I never knew vegan frosting could be so delicious!!! This is wonderful!!!
you can eat it by the spoonful, no lie!
I am looking for an alternative for cream cheese for my Thanksgiving Pumpkin Cheesecake, and would also like to know where to get raw cashews besides the local grocery store. Their prices on raw nuts is off the chart.
let me know if you try it Theresa!
Helloooooo, perfect fall (and anti-cavity) frosting!!!!
Of course, this is amazing!! Love cashew cream!! Especially on cookies–hehe!
I used your frosting on my grain free zucchini loaf…AMAZING!!!! I put links to your recipe in my post, it was seriously good! So glad I found your recipe!!!
oh awesome!!! Sounds perfect!
Very nice vegan recipe, I make it at home and loved it. Thanks for sharing such an awesome recipe. Please share some more vegan recipe.
small batch cupcakes frosting vegan
Have you tried it without the cinnamon? I’m allergic to cinnamon (and dairy, and avocado, and bay leaves, etc etc).
This could be a great alternative for sweet treats, but if the cinnamon really gives it the oomph, I’ll have to figure out something else. Thanks!!
Hi!
Do you have any idea how lond this frosting last in the fridge?
Would be so much easier for me to make it some days in advance, but not sure how well it stores?
It should be okay in fridge a few days prior, no problem. Just mix it a few times again before serving on dessert. Keep me posted~
Hey Lindsay!
I love this so much! I’ve been looking for a paleo frosting recipe to top a spice cake and this one sounds delish! Would other nuts work as well as cashews? Just curious.
which nuts do you have? You could try almonds! Let me know if so.
I have pecans and almonds. I will probably try almonds. I will certainly let you know!