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Vegan Lemon Cream Cheese Frosting

A healthier frosting that’s creamy and delicious, but also good for you. It’s light, refined sugar free, dairy-free, and oh so addictive! Use it to frost carrot cake, muffins or serve with pancakes.

Vegan Lemon Cream Cheese Frosting
 
Prep time
Total time
 
Author:
Serves: 2½ cups
Ingredients
  • 1 ½ cups raw cashews, soaked for at least 4 hours or overnight, drain
  • 1 can of full fat coconut milk
  • Juice from 1 lemon
  • 2 tbsp coconut oil
  • 2 tsp pure organic vanilla extract
  • 3 tbsp maple syrup
  • ¼ tsp sea salt
Method
  1. In a food processor or power blender, blend all ingredients on high for a few minutes until creamy, scraping the sides to ensure even blend.
  2. Chill in the fridge to thicken for at least 1 hours before using.
  3. Store in the fridge for up to one week.
Notes
**Prep time does not include the time needed to soak cashews.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

2 replies

Trackbacks & Pingbacks

  1. […] Serve sprinkled with almond meal and icing sugar if desired. I like to have mine with a dollop of vegan lemon cream cheese. […]

  2. […] cut the cake into halves and frost them with this Lemon Cream Cheese Frosting, which although optional, I highly recommend because it takes the cake to a whole new dimension. I […]

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