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Vegan Cream Cheese Frosting

Vegan Cream Cheese Frosting Recipe

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This vegan cream cheese frosting recipe is super quick and easy to make and it really tastes like the dairy cream cheese I remember from my childhood. You only need 4 ingredients + sweetener, 15 minutes of your time and a blender to whip up this lemony, smooth and creamy cashew cream cheese.


  • 200g (7oz) of silken tofu or plain plant yogurt (see tips)
  • 100g (3.5oz) of cashews, soak
  • 2 tbsps. of lemon juice (about half a lemon)
  • ⅛ tsp. vanilla
  • 2 tbsps. birch xylitol (or date sugar for Plantricious version)
  • A pinch of Himalayan salt
  • ¼½ tsp. of psyllium powder (ditch for Plantricious version)


  1. Start with soaking the cashews for a few hours. If you’re in a hurry, pour boiling water over the cashews and let soak for 15 minutes. Then drain.
  2. Next, blend all ingredients (except psyllium powder) into a smooth cream. You may use regular or immersion blender.
  3. Finally, if your cream cheese needs thickening, add ¼-½ tsp. of psyllium powder. In case of any leftovers, store it in fridge in an airtight container.


One serving has 2.2 GL points.

Nutritional info with date sugar (⅛ of recipe): 97.9 kcal, 6.61g carbohydrates (230.4% of kcal), 6.15g fats (58.7% of kcal), 3.68g protein (15% of kcal), 0.7g fibre, and 8.38mg sodium.


  • Serving Size: ⅛ of recipe
  • Calories: 93.2 kcal
  • Sodium: 8.38mg
  • Fat: 6.1g
  • Carbohydrates: 5.67g
  • Fiber: 0.7g
  • Protein: 3.6g

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