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Cashew Cream Cheese Frosting

  • Author: Cristina Curp, NTP
  • Prep Time: 10 minutes
  • Soaking Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 2 cups 1x
  • Category: Frosting
  • Method: Blend
  • Cuisine: Baking
  • Diet: Gluten Free


A dairy free cake frosting that’s easy to apply! 



  • 2 cups whole cashews (raw)
  • 1/2 cup lemon juice 
  • 2 teaspoon vanilla extract 
  • 1/4 cup honey or maple syrup
  • 1/8 teaspoon pure stevia
  • pinch salt
  • 1/4 cup warm water

You may also want to make:


  1. Soak your cashews in three cups of water for at last three hours.
  2. Drain, rinse and place them in the bowl of your blender.
  3. Add in the rest of the ingredients.
  4. Blend, bringing the speed up to high.
  5. You will need to stop and scrape down the splatter with a spatula, then start on low and increase the speed.
  6. Do this over, and over, until the cream is completely smooth.
  7. It might take a few tries, especially if the base of your blender is wide.
  8. Transfer to a bowl and let chill in the fridge. 
  9. Apply to a cooled cake with a spatula. 


  • Serving Size: 2 tablespoons
  • Calories: 57
  • Fat: 4g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g