Creamy Cashew Frosting

Photo of author
by Alena Schowalter
Pinterest Hidden Image

All your vegan dessert wishes are answered! Our creamy cashew frosting is perfect for your favorite baked goods like cupcakes and layered cakes.

Our dairy-free frosting is delightfully creamy and delicious! It comes together in a blender and with ingredients you probably have on hand.

Not only that, but it’s customizable — so you can add the flavorings you love.

Week of Bowls iPad on beige BG

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

Delicious in our matcha cupcake recipe, our frosting is also amazing with other desserts! Discover how versatile it is in our serving suggestions.

Looking for some more dessert toppings? Try our aquafaba whipped cream and vegan custard.

several vegan cupcakes with lemon and matcha frosting on a tablepin it

Recipe overview

  • Creamy cashew base
  • Subtle coconut taste
  • Easy to make
  • Simple ingredients
  • Versatile and delicious 

To whip up this frosting, all you need is a blender, measuring equipment, bowl, and electric mixer!

cashews, cream, sugar, and vanillapin it

Ingredients needed

  • Cashews — provides a smooth, nutty base!
  • Coconut cream — adds creaminess and a subtle flavor.
  • Agave syrup — to sweeten things up. Add your sweetener of choice.
  • Vanilla extract — for that nice vanilla flavor.
  • Lemon juice — to add a hint of freshness.
  • Cornstarch — helps thicken up the frosting.
  • Salt — to balance flavor.

Find exact measurements and serving suggestions below!

soaking cashews in a bowlpin it
cashews, cream, and sugar in a blenderpin it

How to make creamy cashew frosting

  1. Cover cashews with boiling water in a heat-safe bowl for 30 minutes.
  2. Drain the cashews and place in the blender with the rest of the ingredients. Process to get a creamy mixture.
  3. Taste mixture. Adjust ingredients for sweetness. 
  4. Transfer into a bowl, cover with cling foil, and freeze for 15 minutes.
  5. Remove from the freezer and use a hand mixer to smooth the frosting, then cover the bowl with cling foil and let rest in the freezer until ready to use.
freshly made Cashew Frosting in a bowlpin it

Storage

Store frosting in an airtight container in the fridge for 3-4 days. It can last in the freezer for 2-3 months. Let thaw slightly before use!

How to use & flavor ideas

There is no limit to what this frosting can be used for! 

Use this cashew frosting

  • Frost the top of a cake 
  • Frost cupcakes
  • Use as filling for a cookie sandwich
  • On top of brownies
  • Frost cookies
  • Use to make cake pops
  • Use as a dip!

Flavor ideas

  • Cocoa powder
  • Matcha
  • Cinnamon 
  • Pumpkin spice
  • Lemon zest
  • Freeze-dried fruit powder

Whatever you decide, make sure to give your frosting a taste and adjust ingredients as needed!

adding matcha to homemade cashew frostingpin it

FAQs & tips

Help! My frosting is melting!

Have no fear! Since our frosting is made with coconut cream, it’s sensitive to temperature. Place the frosting in the freezer for a few minutes to thicken back up.

Can I use other nuts?

We haven’t tested this recipe with other nuts, so we cannot say how it would turn out! 

Keep in mind that the consistency can turn out a little different. If you do, let us know in the comments! 

Can this be left out at room temperature? 

We recommend storing the frosting in the fridge or freezer as soon as possible after you’ve used it! When used for baked goods, they can be left out for a maximum of 2 hours at 73ºF (23ºC). The coconut cream is sensitive to temperature, and it will melt over time!

What if I don’t have a piping bag?

No worries! Feel free to use a knife or spoon to smooth the frosting over the cupcakes!

adding matcha frosting on cupcakespin it

More related recipes

Did you make our creamy cashew frosting and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

freshly made Cashew Frosting in a bowl

Creamy Cashew Frosting (5 Minutes!)

Yield: 8 servings
Prep Time: 5 minutes
Additional Time: 15 minutes
Total Time: 20 minutes

All your vegan dessert wishes are answered! Our creamy cashew frosting is perfect for your favorite baked goods like cupcakes and layered cakes. It’s made healthier with whole foods and no refined sugar.

Ingredients

  • 1 cup cashews (130 g)
  • ½ cup coconut cream, refrigerated (120 g)
  • 1 tbsp agave syrup
  • ½ tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • Pinch of salt

Instructions

  1. Place the cashews into a heatproof bowl and cover with hot boiling water. Set aside for 30 minutes.
  2. Drain the cashews and place in the blender with the rest of the ingredients. Add in any flavorings too! Process to get a creamy mixture, then transfer into a bowl, cover with cling foil, and freeze for 15 minutes.
  3. Remove from the freezer and use a hand mixer to smooth the frosting, then cover the bowl with cling foil and let rest in the freezer until ready to use.

Notes

  • The frosting can be stored in the fridge for 3-4 days. It can last in the freezer for 2-3 months. Let thaw before use.
  • See our serving suggestions for additional flavor recommendations!
Nutrition Information:
Yield: 8 Serving Size: ⅛ recipe
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 134mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 3g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Browse these categories

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

Leave a Comment

Skip to Recipe