Paleo cream cheese frosting that tastes just as luscious and tangy as classic cream cheese frosting but made with paleo-friendly ingredients. Vegan and refined sugar-free.

You likely already know my love of cream cheese frosting. Tangy, salty, and not too sweet, I would gladly forsake every other frosting.
Since I've been eating paleo-ish this past year, I wanted to come up with a version that fit my criteria: no dairy, no sugar, but still loads of tangy cream cheese frosting flavor.
I'm absolutely thrilled with this version! It tastes like no-bake cheesecake, and it's good enough to eat straight from the fridge with a spoon. But slather it on vanilla coconut flour cake, paleo lemon cake, carrot cake, sponge cake, or any of the other recipes I've linked to below, and you'll be in paleo cream cheese frosting heaven.
Cashew Frosting Ingredients and Substitution Suggestions
- While many paleo cream cheese frosting recipes start with soaked cashews, I simplify things by starting with cashew butter. I use raw cashew butter from Artisana, which is silky smooth with a mild, buttery flavor. That said, I think any smooth nut or seed butter would work here. (You know I'm going to try a version with tahini next!) I'm also curious to try this with coconut butter for an AIP-friendly version.
- If you don't have cashew butter on hand, use the same weight of raw cashews, soaked in cool water for 4-8 hours, or in boiling water for 1-2 hours. You'll just need to reduce the water in the recipe to make up for what the nuts absorb during their soak. Blend these to a cream with the water and maple syrup before proceeding with the recipe.
- Coconut yogurt adds tangy flavor and richness. Look for a rich coconut yogurt with high fat content and minimal other ingredients. I've made this with plain yogurt from Culina and Cocojune; Coyo would also work well. If you don't have access to coconut yogurt, try using coconut cream from a can.
- Coconut oil sets the frosting and makes it thick enough to pipe and spread as it chills. I use virgin coconut oil here, and I don't taste a strong coconut flavor in the frosting. But you can use refined coconut oil if you want even less coconut flavor, or try palm oil or cacao butter (which will probably be more firm).
- Water softens the frosting and helps it emulsify. You could use other flavorful liquids, such as coffee, tea, or fruit juice for different flavor notes.
- Maple syrup gently sweetens the frosting. Use a light maple and you won't taste the flavor much, or go dark for more maple flavor if you like. You could use any liquid sweetener you like in its place, adjusting as needed to your taste, such as honey, date syrup, coconut nectar.
- Lemon juice adds extra tang. You could use other citrus juice to vary the flavor.
- Vanilla extract adds its lovely floral flavor. Feel free to use other extracts for different flavors.
- Salt sharpens the flavors.
How to Make Paleo Cream Cheese Frosting
This could not be easier to make. Simply combine all of the ingredients except for the coconut oil in a blender. Blend until combined, then blend in the coconut oil.
The frosting will be very runny at this point. Pour it into a jar, cover, and chill until firm, about 3 hours or up to 1 week.
Once set, the frosting is ready to pipe or spread – or eat with a spoon!
How to Use Paleo Cream Cheese Frosting
In addition to the paleo lemon cake recipe, shown here, I have so many ideas for how to use this frosting!
- Slather it on paleo vanilla cake or gluten-free or paleo carrot cake
- Spread it on gluten-free pumpkin bread, vegan gluten-free pumpkin muffins, or spiced persimmon cake
- Layer it into GF / paleo sponge cake with fresh berries
- Use it to make gluten-free dairy-free tiramisù
- Pipe it on gluten-free red velvet cake
- Add matcha and smear it on gluten-free chocolate zucchini cake
- Swirl it over gluten-free dairy-free banana cake or gluten-free chocolate cake
- Layer with gluten-free graham crackers and berry chia jam for no-bake cheesecakes in jars or cups
Looking for more traditional cream cheese frosting recipes? Try my less-sweet classic cream cheese frosting, or my vegan cream cheese frosting made with vegan cream cheese and powdered sugar.
Paleo Frosting for Everyone
This paleo frosting recipe is friendly to lots of different dietary preferences: vegan, refined sugar-free, and paleo, with nut-free options as well. However you dress it up – on a paleo birthday cake, vegan chocolate pie, cupcakes, or on a spoon for an instant dessert – I hope you love it as much as I do!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this paleo cream cheese frosting recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Paleo Cream Cheese Frosting
Print Recipe Pin RecipeIngredients
- ½ cup (115 g) water
- ½ cup (130 g) cashew butter (such as Artisana) or other smooth nut or seed butter
- ½ cup (120 g) thick coconut yogurt (such as Culina, Cocojune, or Coyo) or try coconut cream from a can
- ¼ cup (75 g) maple syrup
- 3-4 tablespoons (45-55 g) fresh, strained lemon juice (to your taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt (or more to your taste)
- ¼ cup + 1 tablespoon (60 g) coconut oil, melted and cooled
Instructions
- In a blender, combine the water, cashew butter, coconut yogurt, maple syrup, lemon juice, vanilla, and salt. Blend on medium-low until combined.
- Blend in the coconut oil, increasing the speed to medium for 20-30 seconds to aerate. The frosting will be very runny at this point.
- Pour the frosting into a jar, cover, and chill until firm, about 3 hours or up to 1 week. Or pop it in the freezer to speed things up.
- If the frosting is very firm, let stand at room temperature for a few minutes until soft enough to spread or pipe. Use it to decorate your favorite cake, or simply eat with a spoon.
- On a cake, the frosting will hold at cool room temperature for an hour or two, but it will melt if placed in direct sunlight or a warm room. It’s safest to keep the cake refrigerated until ready to serve so the frosting stays firm. But the frosting is nicest to eat at room temperature, so let cake slices warm before serving for yummiest results.
Trish says
A question please - do I weigh the cashews before soaking? This recipe looks like a keeper and I can’t wait to try it on your paleo lemon cake, but I’d like to get it right the first time :-) Thank you!
Alanna says
Hi Trish! Yes, I would weigh them before soaking. If you want to be super accurate, weigh them after soaking, and then reduce the added water by the same amount. I need to test it this way so I can give more accurate substitution! Please let me know if you try. :D
nikki says
could this work with an almond-based yogurt instead of coconut based?
Alanna says
Funny you should ask - I'm about to try that myself this week! I don't see why it wouldn't, but it may be a little softer depending on how thick the yogurt is. For thinner yogurt, I might add another tablespoon or two of coconut oil to make sure it firms up. Please let me know if you try it and I'll do the same!
Gigi says
Would it work to make the linked gluten-free pumpkin bread as a square 8x8 or 9x9 ‘cake’ instead and spread this gift from the gods atop?
Alanna says
YES I love that idea! And I'm so glad you love the frosting hehe. I *think* 9x9 would be safer to make sure the cake doesn't overflow the pan. Another option would be this similar GF pumpkin muffin recipe, which is a little more tender and might be nicer to eat as a cake. That's a smaller batch and could work in an 8x8" pan, though I haven't tested it yet.
Please let me know what you try!
Gigi says
I wanted to return to say that your gluten-free pumpkin muffin recipe made for the perfect 8x8 pumpkin cake. The spice mix highlighted the pumpkin in the brightest way, like sunlight to the palate, and the cake is so incredibly soft, moist, textured, and ‘cakey’- even corner pieces, you brilliant girl you! With the paleo cream cheese frosting atop, this is heaven and one for the official book of keepers. Additionally, your flour blend was spot on and is leaning me towards leaving gluten-free all purpose ones behind.
Alanna says
Awwww this makes me so happy! Thanks so much for experimenting - I want to make your version now!
Christie says
Hello Alanna, I was wondering if you had any thoughts on using ghee instead the coconut oil in this recipe? I follow the Blood Type Diet and coconut oil is a no-go.
Thank you.
Alanna Taylor-Tobin says
I bet ghee would work beautifully, you might just need to tweak the recipe a bit in case it turns out more firm or more soft than the original. Please let me know if you experiment!