How to Make Vegan Cashew Cream Frosting

After making this cake and really having the urge to spread frosting on these cookies , I went looking for easiest and best vegan cashew cream frosting. Overall, I haven’t had great luck with vegan frosting that was thick and creamy, easy and didn’t include a ton of vegan butter (which I don’t really use anyway!). Previously, I’ve had problems with the frosting being too thin or just kind of gross tasting, which is a huge disappointment when you dip your finger into what you are envisioning to be sweet frosting and you come out with some kind of gross cashew juice thing. Noooo thank you. So, I set out to make sure this vegan frosting was going to be my end game. No more trail and errors, no more wasting a ton of cashews and no more trying to figure out the right cashew/sweetener ratio, this frosting is the ticket to the perfect vegan cashew cream frosting!

The basic process for the frosting is pretty simple, gather your ingredients, blend and adjust until the taste and texture are juuuust right. Depending on your blender or food processor, you may have to add a tiny more milk to keep the mixture going or stop and scrape down the bowl to make sure everything gets blended evenly. Refrigerating the frosting before using also makes the texture much more thick and spreadable. I like to add a tablespoon or two of melted coconut oil to make sure the frosting thickens up in the fridge, but will spread at room temperature too.

I do have to say as a sidenote, ever since treating myself to a Vitamix , it has TOTALLY changed my baking game. This powerful blender just gets things so smooth and creamy, plus, if I forget to soak my cashews (I usually do), it totally does the job for me and makes them all creamy without soaking. Double win. BTW, they aren’t paying me to say these things, I just really, realllllly love my blender. For real.

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