How to Make Cream Cheese Frosting without Powdered Sugar
Made with plant-based cream cheese and sweetened naturally with ingredients like maple syrup or agave nectar, it offers a creamy and tangy flavor without the use of refined sugars. Perfect for vegan and health-conscious individuals, it's a guilt-free option for topping cakes, cupcakes, or cookies.
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup raw cashews, soaked overnight
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Drain the soaked cashews and rinse them thoroughly. This step helps remove any residual grittiness and ensures a smooth consistency for the frosting.
- Combine the soaked cashews, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt in a high-speed blender or food processor. Blend on high until the mixture becomes smooth and creamy. You may need to scrape down the sides of the blender or processor bowl a few times to ensure everything is well incorporated.
- If you prefer a thicker frosting, refrigerate the mixture for about 30 minutes to allow it to firm up. Alternatively, if you want a softer and more spreadable consistency, you can add a small amount of plant-based milk, such as almond or soy milk, and blend again until you achieve the desired texture.
- Once the frosting has reached your desired consistency, it’s time to spread it over your favorite baked goods. Whether you’re frosting cupcakes, cookies, or a cake, use a spatula to distribute the vegan cream cheese frosting evenly. Decorate with additional toppings like chopped nuts or fresh fruit if desired.