4.67 from 3 votes

Dairy-Free Cream Cheese Frosting

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: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2 cups
Author: The Bojon Gourmet


  • 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


  • 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.


Nutritional values are based on one of two cups.


Calories: 971kcal | Carbohydrates: 66g | Protein: 4g | Fat: 81g | Saturated Fat: 18g | Sodium: 740mg | Fiber: 4g | Sugar: 61g | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.8mg
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