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    Home / gluten-free / Vegan Cream Cheese Frosting

    Vegan Cream Cheese Frosting

    Published Apr 18, 2019

    Jump to Recipe Print Recipe

    With just a few ingredients, this silky, fluffy, dairy free and vegan cream cheese frosting can be whipped up and slathered on all your favorite cakes in no time. Try it on this dairy-free & gluten-free carrot cake!

    Vegan Cream Cheese Frosting on slices of cake

    Great vegan cream cheese frosting starts with great vegan butter and cream cheese. I'm lucky enough to live in the same region as Miyoko's, where vegan cultured cheeses and butters are made from all natural organic ingredients. They taste like magic.

    spreading Vegan Cream Cheese Frosting on cake

    Dairy Free Cream Cheese Frosting

    While enjoying Miyoko's dairy-free cream cheese toast for breakfast one morning, I got the idea to try making my favorite type of frosting with Miyoko's products. For my first trial, I used the same ratios as for my favorite dairy cream cheese frosting: 2 parts cream cheese to 1 part butter. But I found that this version was overly tangy with a slightly chalky texture. I switched to using slightly more butter than cream cheese and found that the frosting had a perfect balance of tanginess, while still tasting like regular cream cheese frosting.

    top down shot of Vegan Cream Cheese Frosting on cake

    How to Make Vegan Cream Cheese Frosting

    Just soften the cream cheese and butter to cool room temperature, whip them with a judicious amount of powdered sugar, and add in a bit of vanilla and a squeeze of lemon if you like. The result is fluffy, tangy, cream cheesy frosting bliss that vegans and the dairy intolerant can enjoy.

    Vegan Cream Cheese Frosting on colorful cake

    Temperature is Everything

    This vegan cream cheese frosting tends to be a bit more temperature sensitive than dairy cream cheese frosting, so keep it a bit cooler than you would the regular stuff. Ideally, have the vegan dairy at cool room temperature when you mix the frosting. After mixing you may need to chill the frosting for 5-10 minutes to make it firm enough to spread around. Once you've frosted your cake, refrigerate until serving time, cut the cake into slices, and let the slices stand at room temperature until the frosting has softened, 15 - 30 minutes depending on the ambient temperature.

    slice of cake with Vegan Cream Cheese Frosting

    Try this dairy free cream cheese frosting on your favorite cakes. Here are a few that I love:

    • Dairy Free Gluten Free Carrot Cake (pictured)
    • Gluten Free Chocolate Zucchini Cake with Matcha Cream Cheese Frosting
    • Gluten Free Red Velvet Cake with Beet Cream Cheese Frosting
    • Gluten Free Dairy Free Coconut Flour Banana Cake
    • Gluten Free Chocolate Teff Cake

    Try this base recipe with any of the variations on my dairy cream cheese frosting recipe:

    • matcha cream cheese frosting
    • citrus cream cheese frosting
    • chocolate ombré cream cheese frosting
    • beet ombré cream cheese frosting
    • and more!

    *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 vegan cream cheese frosting, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Vegan Cream Cheese Frosting on fork with slice of cake

    Vegan Cream Cheese Frosting
    4.5 from 4 votes

    Dairy-Free Cream Cheese Frosting

    Print Recipe Pin Recipe
    I’ve developed this recipe with Miyoko’s vegan cream cheese and butter, which are made from whole ingredients and cultured. If you try this with other brands of dairy free cream cheese and butter, you may need to adjust the quantities to your taste.
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total: 10 minutes
    Servings: 2 cups

    Ingredients

    • 3/4 cup (170 g) Miyoko’s vegan butter, at cool room temperature
    • ½ cup (113 g) Miyoko’s vegan cream cheese, at cool room temperature
    • 1 cup (100 g) powdered sugar
    • ½ teaspoon vanilla extract or vanilla paste
    • squeeze of lemon juice, optional

    Instructions

    • In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and cream cheese. Beat on medium low to combine, then beat in the powdered sugar and vanilla.
    • Increase the mixer speed and beat on medium high until light and fluffy, 1-2 more minutes. Taste, adding a squeeze of lemon juice if you like.
    • If the frosting is too soft, chill briefly to firm, then stir again. The frosting can be made up to several days ahead and refrigerated. Bring to cool room temperature and stir well before using.

    Notes

    Nutritional values are based on one of two cups.

    Nutrition

    Calories: 971kcalCarbohydrates: 66gProtein: 4gFat: 81gSaturated Fat: 18gSodium: 740mgFiber: 4gSugar: 61gVitamin C: 1mgCalcium: 36mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Vegan Cream Cheese Frosting on cake

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Gluten Free Lime Curd Tart
    Next Post: Vegan & Gluten Free Rhubarb Crisp »

    Reader Interactions

    Comments

    1. Joanna says

      September 26, 2019 at 1:23 pm

      This frosting is a winner!!! Tastes just like the dairy version when made with Miyoko's. Thank you so much.

      Reply
      • Alanna says

        September 29, 2019 at 9:27 pm

        I'm so happy to hear that - thanks a bunch for the note!

        Reply
      • Joanna says

        January 26, 2020 at 9:55 am

        Quick question - if I wanted to make a chocolate version, do you think I could just add cocoa powder? Any suggestion for how much to start with if I want to experiment?

        Reply
        • Alanna says

          January 26, 2020 at 5:41 pm

          Hi Joanna! Yes I think that would work! You can make the frosting as directed, then sift in the cocoa powder

          Reply
        • Alanna says

          January 26, 2020 at 5:43 pm

          Hi Joanna! Yes I think that would work. You can make the frosting as directed, then sift in and mix to combine the cocoa powder 1 tablespoon at a time until you like the way it tastes. You may want to add more powdered sugar since the cocoa powder's bitterness will make it taste less sweet. I usually use dutch-process cocoa but that or regular cocoa should work. Please let me know what you try!

          Reply
          • Joanna says

            January 29, 2020 at 3:17 pm

            Great, thank you so much! I'll let you know.

            Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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