This homemade Maple Cream Cheese Frosting is smooth, creamy, and perfectly sweet. Inspired by traditional cream cheese, it’s made with a handful of dairy-free ingredients, for a better-for-you vegan frosting option you can use with cupcakes, cakes, and all your favorite desserts!
Cream Cheese Frosting vs. Cream Cheese Icing: What’s the Difference?
Typical cream cheese frosting made with full-fat cream cheese is thick and fluffy and most often used to coat the outside and inner layers of layer cakes and other desserts. On the other hand, cream cheese icing is much thinner and glossier and works better as a glaze or to decorate with intricate detail.
Note: This recipe is a gluten-free, vegan-friendly take on classic maple cream cheese frosting recipes but tastes just like the real deal!
Ingredients You’ll Need
- Raw Cashews – We prefer to use cashew halves for easy blending, but whole cashews will also work. Just avoid roasted or salted nuts as their flavor will be too overpowering.
- Pure Vanilla Extract
- Pure Maple Syrup – This helps sweeten the frosting without the need for refined sugar.
- Sea Salt
- Ground Cinnamon – Adjust to taste.
- Lemon Juice or Apple Cider vinegar – Freshly squeezed is best! The acidity helps cut through some of the heaviness of the fats, creating a vibrant, refreshing and tangy taste similar to cream cheese!
- Coconut Oil – This helps combine the ingredients, creating a smooth, spreadable consistency.
- Canned Coconut Milk/Cream – Helps to create a thick creamy texture
- Optional Add-Ins – For extra sweetness, stir in additional powdered sugar (also known as confectioners sugar).
Step-By-Step Instructions for Vegan Maple Cream Cheese Frosting
Below is an overview of the instructions for this maple cream cheese frosting recipe. Be sure to scroll down to the recipe card below for the complete directions and nutrition information including calories, protein, carbohydrates, saturated fat, etc.
- Prepare the cashews. Before you begin, soak the cashews in purified water for several hours. Quick method – soak cashews in boiling water for 1 hour.
- Blend. Drain the water, and combine the cashews with the vanilla extract in a food processor or high-speed blender. Blend for 5 minutes, stopping frequently to scrape the sides.
Note: If using a food processor, the batter will likely accumulate on the sides. This is normal! Just scrape the edges, and continue to blend.
- Combine. Once smooth, add in the maple syrup, canned coconut milk, optional cinnamon, lemon juice, and salt. Blend again until the mixture has a thick frosting-like texture.
Note: Chill the frosting in the fridge for 1+ hours to thicken even more before using. When ready to use, allow the frosting to sit at room temperature for 15 minutes before spreading onto cakes or muffins
How to Store
Once formed, leftovers can be transferred to an airtight container and stored in the refrigerator for up to five days. Let it sit out and come to room temperature before using it!
Why Does My Frosting Taste Grainy?
If your maple cream cheese frosting turns out a little grainy, it’s likely because the cashews weren’t soaked or blended long enough. It really is key to creating a smooth texture!
Ways to Use Homemade Maple Cream Cheese Frosting
Use this recipe in all the ways you would use normal frosting. Some of our favorite treats to pair it with include:
More of Our Favorite
More Homemade Baking Staples
Maple Cream Cheese Frosting (Vegan) Recipe
- Total Time: 2 hours 10 min
- Yield: 1 ½ cups 1x
- Diet: Vegan
Description
Skip store-bought options, and make this sweet, fluffy vegan maple cream cheese frosting with simple, nutritious ingredients instead!
Ingredients
- 1 ½ cups (around 200 grams) raw cashew halves
- 1 teaspoon pure vanilla extract
- 2 Tablespoons melted coconut oil or melted vegan butter
- ⅓ to ½ cup maple syrup (adjust to desired taste)
- 4 Tablespoons canned coconut milk/cream
- 1 teaspoons ground cinnamon (optional)
- 1 teaspoon lemon juice or 2 teaspoons apple cider vinegar
- Dash sea salt
- Optional – 2 to 4 Tablespoons powdered sugar (for thicker frosting)
Instructions
- Place cashews in a large bowl and pour boiling purified water on top. Soak the cashews in the hot water for 1 to 2 hours or in room temperature water for 8 to 24 hours.The longer the soak time, the easier it is to blend.
- Drain the water and place the cashews, oil, and vanilla in a food processor or high speed blender. Blend for 5 minutes, stopping frequently to scrape the sides.
- Once smooth, add in the maple syrup, canned coconut milk, optional cinnamon, lemon juice and salt. Blend until the mixture is a thick texture like frosting. For thinner frosting add an additional 1-2 Tablespoons coconut milk.
- Chill the frosting in the fridge for 1+ hours before using. Allow the frosting to sit on the counter for 20 minutes before spreading onto cakes or muffins
- Store the frosting in the fridge for up to 3 days in an airtight container or the freezer for up to 1 month.
Notes
Prep Tips – We recommend pipping the frosting after it has chilled and thickened. The frosting will soften at room temperature due to the coconut oil.
- Prep Time: 10 min
- Chill Time: 2 to 24 hours
- Category: dessert
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 260
- Sugar: 12.8 g
- Sodium: 32.1 mg
- Fat: 17.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 22.4 g
- Fiber: 1.3 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Julie
This looks so tasty! However, I’m allergic to coconut. Do you think I can use avocado oil or what would be your suggestion? I’m not sure what vegan butter spread is! 🙂
Lindsay Cotter
You could try naturally refined avocado oil. Yes, for sure! Or another neutral oil. I meant to say plant based melted butter (not spread). Oops!
B D.
Any recipes that are good with this frosting? Cakes or cupcakes?
Lindsay Cotter
sure! I’ve used it on cupcakes, cookies, and cakes. But it’s a little thick. Just FYI
Michelle
I made the original recipe & got way more then 1/2 cup. Didn’t care for the taste. It’s chunky too.
Lindsay Cotter
Oh that’s not good! Did you soak the cashews long enough? Did you use a food processor or blender?
Christy Lee
I’m so happy and surprised with how this turned out, by far the best vegan cream cheese I’ve ever had and the easiest to make for sure! Love love love it!!!!
Lindsay Cotter
oh wonderful! so glad Christy. Thanks for feedback!
Kellie
This looks so creamy and fantastic!
Meghan@CleanEatsFastFeets
I’m team frosting all the way. Bring on this dairy free goodness.
Gaby Dalkin
OMG, these cupcakes are the cutest EVER!
Lindsay Cotter
I kinda agree. 😉
Katie
I just prefer to eat it by the spoonful 🙂
Lindsay Cotter
I’ll join you!
Laura @ Sprint 2 the Table
I don’t even need this to be frosting. Just pass me a spoon.
Lindsay Cotter
right? would be good on protein pancakes
Jennifer Blake
Maple & cashews? Just pass me the bowl with a spoon!
Cassie Autumn Tran
Oh my goodness, I LOVE anything maple! This is such a wonderful frosting idea for fall. The combination of maple and cream cheese is fantastic because it symbolizes breakfast–add some maple syrup on a cream cheese bagel or cream cheese on top of pancakes with maple syrup? Those are great and all, but THIS recipe is all next level!
Lindsay Cotter
I knew you could appreciate!
Katie
This sounds amazing- and I can’t wait to put it on top of some cupucakes!!
Liz
I never knew vegan frosting could be so delicious!!! This is wonderful!!!
Lindsay Cotter
you can eat it by the spoonful, no lie!
Theresa Currie
I am looking for an alternative for cream cheese for my Thanksgiving Pumpkin Cheesecake, and would also like to know where to get raw cashews besides the local grocery store. Their prices on raw nuts is off the chart.
Lindsay Cotter
let me know if you try it Theresa!
Liz S.
Helloooooo, perfect fall (and anti-cavity) frosting!!!!
Katie
Of course, this is amazing!! Love cashew cream!! Especially on cookies–hehe!
Janine
I used your frosting on my grain free zucchini loaf…AMAZING!!!! I put links to your recipe in my post, it was seriously good! So glad I found your recipe!!!
Cotter Crunch
oh awesome!!! Sounds perfect!
Amanda Renny
Very nice vegan recipe, I make it at home and loved it. Thanks for sharing such an awesome recipe. Please share some more vegan recipe.
small batch cupcakes frosting vegan
Beth
Have you tried it without the cinnamon? I’m allergic to cinnamon (and dairy, and avocado, and bay leaves, etc etc).
This could be a great alternative for sweet treats, but if the cinnamon really gives it the oomph, I’ll have to figure out something else. Thanks!!
SOFIA EKLUND
Hi!
Do you have any idea how lond this frosting last in the fridge?
Would be so much easier for me to make it some days in advance, but not sure how well it stores?
Cotter Crunch
It should be okay in fridge a few days prior, no problem. Just mix it a few times again before serving on dessert. Keep me posted~
Amelia
Hey Lindsay!
I love this so much! I’ve been looking for a paleo frosting recipe to top a spice cake and this one sounds delish! Would other nuts work as well as cashews? Just curious.
Cotter Crunch
which nuts do you have? You could try almonds! Let me know if so.
Amelia
I have pecans and almonds. I will probably try almonds. I will certainly let you know!