Vegan Cashew Cream Frosting

This is a wonderful alternative to other unhealthy frostings and toppings.  If you were thinking that a healthy diet meant no more treats then you will love this.  Goes great with any desserts and makes a delicious and healthy topping.

Vegan Cashew Cream Frosting

Time: 8 – 10 Minutes
Yield: Covers a half sheet cake with sides or cut recipe in half for 12 Muffins
(4 Item Recipe)
Naturally Raw Vegan & Vegetarian


2/3 cup organic coconut milk
1/3 cup organic Medjool dates, pitted and chopped (I prefer and use Medjool dates) or Organic Agave
1 lb raw organic unsalted cashews , soaked overnight
1/2 teaspoon vanilla


Rinse the soaked cashews. Put the cashews and all frosting ingredients in a blender (my favorite and preferred blender is a Vita Mix.  If you don’t have a Vita Mix any blender will do). Blend until smooth. You will have to continually stop the blender and push down the mixture. Take your time and don’t overheat your blender. When the frosting is completely smooth, taste for sweetness. If needed, you may add additional dates if using agave you can add more to further sweeten your icing to your desired preference. Remove icing from the blender and put in the refrigerator for 15 to 20 minutes to set until it hardens. As soon as it sets you can use the icing.


The recipe above will ice the tops and sides of a cake.  If you are looking to reduce the costs you can cut the recipe in half and ice only the top of a 9”x 13” pan, or ice 12 muffins with a half recipe.


 It is best to refrigerate the cake or muffins after frosting until ready to serve. If you plan to eat it right away you can make the cake or muffins allow to cool, prepare your icing and refrigerate it, then ice the cooled cake or muffins and serve right away.  Just be sure the cake or muffins are fully cooled and the icing has been refrigerated for best results.


You can omit the dates and use organic agave which is a low glycemic nectar if you prefer.
Both ways taste great and both work well.

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