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2.08.17

Coconut Cashew Cream Cheese Frosting {Paleo w/Vegan Option}

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Vegan Egg Free

Coconut cashew cream cheese frosting that comes together in minutes in a food processor or blender. This is the perfect thick, creamy and healthy frosting for cakes and cupcakes, cookies and brownies!

So, last Friday was Adam’s birthday.  He timed his Whole30 perfectly so he could finish right before his birthday AND the Super Bowl – two days of the year I’m guessing most of us don’t want to be committed to a Whole30.

I mean – I’m willing to make Paleo cupcakes (of course), but I’m doubting anyone truly wants a meatloaf/egg “cupcake” with sweet potato puree for frosting to celebrate their own birthday.  Right?? Or wrong?  Definitely speak up if the meatloaf/egg cupcake is your thing. Anyway, since I had big success making cashew coconut cream for my raspberry cream cups, I decided to run with a good thing and go for “cream cheese” frosting.

There were cupcakes involved too (you can see the first photo!) I’m not trying to hide them or anything – just waiting until Saturday to post them since this coconut cashew cream cheese frosting deserves a post of its own.  It’s crazy delicious, very versatile (you can frost your own arm if you wish) and can even serve as a sweet dip if you dare to go that way.

Ultimate chewy chocolate chip cookies – you might have just met your soul mate.As you can see from the photos, I used my food processor for this job – but – I’ve heard that blending cashews into cashew cream can work well in a Vitamix too if that’s what you prefer.  I personally don’t have one yet (on my wish-list) but I’ve spoken to people who swear by it for the creamiest of creamy sauces, so I’m guessing it can handle soaked cashews like a dream.

Because this frosting was all about go-big-or-go-home, I also dug out my cake decorating tips to make this creamy coconut cashew cream cheese frosting look extra pretty.  For best results, I recommend chilling the frosting for at least an hour prior to decorating to get it extra creamy and thick.

Luckily this frosting doesn’t harden OR get too gooey – it keeps its texture really well – I just found chilling it gave it that extra bit of thickness that a cream cheese frosting should have.  Or rather, “cream cheese” frosting, I suppose.

So – how did this all go over with my family?   No one completely rejected it, which is saying A LOT around here.  Better yet, no one had any clue that the creamy cupcake frosting they were eating was actually blended up cashews.  Pretty cool, right?  Frosting can be a picky, tricky subject for many, and healthy frosting is that much more of a challenge, don’t you think?  Let me know if you like it!  Now let’s get soaking, blending and frosting 🙂

Coconut Cashew Cream Cheese Frosting {Paleo w/Vegan Option}

Coconut Cashew Cream Cheese Frosting {Paleo w/Vegan Option}

Coconut cashew cream cheese frosting that comes together in minutes with a food processor! This is the perfect thick, creamy and healthy frosting for cakes and cupcakes, cookies and brownies!
Author: Michele Rosen
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: Paleo, Vegan
Servings: 14 servings
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4.38 from 40 votes

Ingredients

  • 1 1/2 cups raw cashews soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
  • 2/3 cup coconut cream chilled*
  • 2.5 tbsp fresh lemon juice
  • 2 tbsp coconut oil solid
  • 2 tsp pure vanilla extract
  • 4-6 tbsp raw honey or pure maple syrup for the vegan option (adjust sweetness to preference)
  • Large pinch fine grain sea salt

Instructions

  1. In a food processor or high speed blender, blend cashews on high until a paste forms, then scrape the sides.
  2. Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
  3. Makes enough frosting for one dozen cupcakes or a 9" double layer cake. Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!

Recipe Notes

*You can use a 5.4 oz can, refrigerated - any water in the can discarded, or the thick part of a can of full fat coconut milk.

**Prep time does not include the time needed to soak cashews.

 

Nutrition

Calories: 151kcal
Carbohydrates: 10g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 134mg
Fiber: 0g
Sugar: 5g
Vitamin C: 1.4mg
Calcium: 6mg
Iron: 1.2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want more Paleo and vegan sweet treats?  Try one of these!

Cashew Caramel Clusters (with date caramel)

No bake Banana Chocolate Chip Cookies

No Bake Chocolate Coconut Butter Cookies

Chocolate Dipped Cookie Dough Truffles

Tell Me!

Do you enjoy decorating cakes, cupcakes, cookies?

Favorite cake/frosting combo?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Emily says

    February 8, 2017 at 11:32 am

    This is incredible. I’ve never seen the process before of making cashew frosting, and yours is so creamy and beautiful!

    Reply
  2. patricia says

    February 8, 2017 at 1:15 pm

    Looks wonderful. About how much does this make? enough for a 9 x 13 cake pan?

    Reply
  3. Bethany @ athletic avocado says

    February 8, 2017 at 6:23 pm

    I’ve made coconut cream frosting before but never thought of adding cashews. This recipe is genius!

    Reply
  4. Casey the College Celiac says

    February 9, 2017 at 12:30 am

    Wow! What a great twist on icing…and definitely a worthy celebration after Whole30!

    Reply
    • Rhonda says

      March 6, 2020 at 8:58 am

      We’ve nut (all) allergies at home. Can we use sunflower seeds to replace cashews? Have you tried that with success? Thanks

      Reply
  5. Megan @ Skinny Fitalicious says

    February 9, 2017 at 11:52 am

    I actually just made something similar for one of the sites I write for. It was only almond milk and soaked cashews. I’ll have to try yours with the extra ingredients!

    Reply
  6. Sara says

    February 9, 2017 at 3:53 pm

    This frosting looks so creamy dreamy!! I make coconut whipped cream all the time as frosting for cupcakes and such, but I love the idea of adding cashews – totally makes sense for the texture, and I bet it’s so thick and rich! Everything a good frosting should be. 🙂

    Reply
  7. Meghan@CleanEatsFastFeets says

    February 14, 2017 at 4:52 pm

    I’m Team Frosting all the way so this recipe intrigues me.

    Also, you definitely want a Vitamix. It’s a dream come true.

    Reply
    • Michele says

      February 14, 2017 at 9:31 pm

      Haha I know, maybe my next wish list item, we’ll see!

      Reply
  8. Carol Stewart says

    February 24, 2017 at 7:46 am

    5 stars
    Michelle, your recipe is divine. I tried it yesterday since I was having a few friends over and everybody loved them. Some were even amazed how it fits paleo so I shared your blog with them! Please keep sharing recipes like this, I love it!

    Reply
    • Michele says

      February 24, 2017 at 9:31 pm

      Oh wow I’m thrilled to hear you guys liked it! I recently made a carrot cake using this frosting and it was perfect, I’ll be posting it next weekend 🙂

      Reply
  9. Laura says

    March 5, 2017 at 10:32 am

    How on earth do you not have a Vitamix?! You definitely need to get yourself one ASAP! 🙂

    Reply
    • Michele says

      March 6, 2017 at 11:09 am

      Haha I’m the last blogger on earth without one lol 😉

      Reply
  10. Meaghan says

    March 7, 2017 at 8:01 pm

    This recipe is the bomb dot com!!!! I absolutely LOVE cream cheese frosting and I think that this recreates the flavour wonderfully. Thank you for sharing ???

    Reply
    • Michele says

      March 9, 2017 at 10:46 am

      So glad you liked it! I definitely agree, hard not to eat the leftovers with a spoon!

      Reply
  11. Sarah says

    March 18, 2017 at 9:32 pm

    This looks delicious however, my son is highly allergic to cashews (he is also not supposed to go eat pecans, walnuts or pistachios). Can the cashews be substituted with another nut?

    Reply
    • Michele says

      March 19, 2017 at 8:34 am

      As far as I know cashew is the only nut that produces the correct texture for a thick frosting. To make more of a whipped cream frosting you can beat coconut cream alone, add a bit of honey or maple and vanilla, then chill for several hours to firm it up. I’ll link to a recipe with that type of frosting: https://www.paleorunningmomma.com/paleo-chocolate-chip-cookie-cupcakes/

      Reply
  12. Kassidy Kissack says

    April 20, 2017 at 3:54 pm

    I was wondering how this frosting holds up? Does it need to be refrigerated? Can it be put on a cake ahead of time or not until right before consumption? My daughters 1st birthday party is Sunday and I’m trying to find a frosting alternative for her smashcake!

    Reply
    • Michele says

      April 20, 2017 at 4:11 pm

      The frosting thickens after being chilled so I recommend making it ahead of time and chilling overnight for the best texture. Once it’s on the cake it won’t change much, so if you want to frost ahead of time and refrigerate until serving that would be fine 🙂

      Reply
      • Mel says

        August 15, 2020 at 2:48 am

        Hi. After chilling overnight, will the frosting hold up if I frost the cake and leave at room temperature for a few hours?

        Thanks!

        Reply
  13. Grace says

    May 6, 2017 at 7:52 pm

    4 stars
    I have been planning to make a surprise birthday cake for my husband. He is on the SIBO diet, and little bored with it.. Anyhow, I made a dark choc cake. Made the cashew coconut cream frosting and I used a little extra honey and whipped it up in our magic bullet it turned out pretty good, then I frosted the cake with it and sprinkled shredded coconut over the frosting and put the cake in fridge It was a wonderful frosting thanks for sharing it .

    Reply
  14. Ashley says

    June 18, 2017 at 2:50 pm

    Can you explain the difference between coconut cream and the full fat coconut milk? I’ve used both before with different results and can’t ever figure out which is best to use for what types of recipes…

    Reply
    • Michele says

      June 18, 2017 at 5:10 pm

      It’s confusing because coconut cream is sold alone, but it’s also the “thick” part of a can of coconut milk that’s been chilled long enough to separate. So, coconut milk is the thick and liquid part blended, whereas the cream is the thick part – you would discard all the liquid. Here is an example of a can of coconut milk that separates well into cream/water: http://amzn.to/2sHNmwk
      I also buy small cans of coconut cream only, in order to easily make whipped cream: http://amzn.to/2sHQcBq – I know that in some grocery stores you can also buy coconut cream in larger cans too, I like the smaller ones since I often don’t use a lot at once. Hope this helps!

      Reply
      • Kathy says

        December 15, 2017 at 8:10 pm

        I found both coconut cream and coconut milk at Whole Foods today.

        Reply
  15. Susie says

    June 27, 2017 at 2:04 pm

    Hi,
    Absolutely love the flavor and creamiest of the cashew frosting except, it was very runny and thin. We followed directions, soaked cashews overnight. Used Maple Syrup not honey. Only thing different is we used a Vita-Mix Blender. Is it possible we overblended using the time alloted for a food processor? Even after overnight refrigeration it would not hold any form out of a piping bag. What did we do wrong? Any suggestions?

    Susie

    Reply
    • Michele says

      June 27, 2017 at 2:45 pm

      Hmm, not sure. Did you use coconut milk (with the water part included) rather than the cream only? That’s the only thing I can think of. It sounds like it might be an issue with the coconut cream rather than the cashews or over blending. If you try it again, make sure to use just the thick part of a can of full fat coconut milk (one that separates when chilled) or buy the canned cream only. Sorry it didn’t work out!

      Reply
      • Susie says

        June 28, 2017 at 3:00 am

        Will definately will try again! Thanks for being so creative with your recipes. Would never have thought to use these ingredients!
        Susie

        Reply
    • Shannon says

      February 14, 2018 at 1:12 am

      I used a Vitamix as well and mine also turned out too runny. I’d say stick with a food processor next time.

      Reply
      • Crystal says

        February 14, 2018 at 2:37 pm

        Same here. I wonder if there is a way to thicken it, hate to waste a whole batch.

        Reply
        • Michele says

          February 14, 2018 at 7:46 pm

          I wonder if you chill overnight if it would thicken up?

          Reply
  16. Sarah says

    August 11, 2017 at 1:03 pm

    Hi! I’m not clear – do the cashews need to be dried/dehydrated before blending or just blend them “wet” when they are done soaking?

    Reply
  17. Lauren says

    August 18, 2017 at 1:42 am

    Hi Michele! Wow, I am not a vegan but love a challenge, and this recipe is so delicious! I was on the hunt for a non-chocolate cake (boyfriend’s mum can’t eat chocolate), and I came across the carrot cake recipe. I just finished making the frosting and had to comment, really loving it so far. Thank you!

    Reply
    • Michele says

      August 21, 2017 at 8:25 pm

      Yay! Happy you liked this 🙂

      Reply
  18. Christina Muscat says

    November 19, 2017 at 3:52 am

    I was looking for a thick creamy recipe and yours seems perfect! Making this today for Sunday lunch and serving it on it’s own 🙂

    Reply
  19. Sage says

    July 3, 2018 at 2:49 pm

    Have you ever thought to flavor/color this? I’m heading towards a preschool birthday party and so have some very choosy critics to face. 🙂 I found a recipe for a blueberry frosting that had a great color, but looked very runny — more glaze than frosting. I’m wondering if I can merge the recipes — mash the blueberries and simmer until thickened; puree; add in to this recipe? Do you think that would work?

    Reply
    • Michele says

      July 12, 2018 at 10:18 am

      I think that might turn out too runny, but not sure.

      Reply
  20. Reagan says

    July 5, 2018 at 1:47 pm

    Hi! Making this tomorrow but can’t find raw cashews. Will organic unsalted cashews work?

    Reply
    • Michele says

      July 12, 2018 at 10:15 am

      Yes that is fine 🙂

      Reply
  21. Ruti says

    December 6, 2018 at 1:35 pm

    Amazing frosting – better than non-paleo frostings. We all ate it with a spoon. Great recipe.

    Reply
  22. Angie N Marei says

    December 27, 2018 at 5:06 pm

    Absolutely love this recipe! It came out very light and creamy. I added a bit more lemon juice for a little extra tang. It was really perfect. Thank you.

    Reply
  23. Linda says

    January 2, 2019 at 4:01 pm

    Hello,

    I am allergic to cashews and I am wondering if there is another nut substitute for this frosting? Can you use macadamia nuts?

    Reply
    • alyr says

      March 15, 2019 at 11:15 am

      4 stars
      Yes Macadamia nuts make a great cream/frosting, too. Also, people who had runny mixture in a Vitamix were definitely using the wrong ingredient (milk vs cream). I make this all the time and it’s perfect in the Vitamix.

      Reply
  24. Holly says

    February 16, 2019 at 12:46 pm

    5 stars
    Easy to make! I used honey as sweetener and since I don’t usually eat sugar, it was on the verge of being too sweet but not. For me, this is what worked best – Spread and covered well but needed to be chilled a little- 20 min. Otherwise i needed to make sure cake is totally cool and then keep in fridge after icing.

    I used my grandfather’s (yes grandfather’s) cake baking trick. Remove cake from oven and cover with foil and immediately put in freezer for 20-30 min. It locks in that fresh cake moisture plus acts like a super chiller. I tend to overbake my cakes sometimes – trial and error with recipes – and this saves them every time.

    Reply
  25. Kala says

    March 30, 2019 at 11:29 am

    5 stars
    Delicious and easy to make

    Reply
  26. Michelle says

    April 30, 2019 at 3:55 pm

    5 stars
    I love this frosting! What a pleasant surprise how well this turned out. It is thick creamy and delicious. I added generous vanilla and added 1/2 honey and 1/2 maple syrup. I also only used 1/3 coconut milk because I didn’t want any coconut flavor if possible. This is a keeper. Thank you!

    Reply
  27. Ken says

    July 29, 2019 at 11:15 pm

    I’m a bit of a lazy cook… can u use store bought cashew butter in place of the soaking/cashews?

    Reply
  28. Sally says

    January 20, 2020 at 12:57 pm

    My mixture is a bit runny. What might I have done wrong

    Reply
  29. Lena says

    January 30, 2020 at 3:22 pm

    Hello Michelle,

    Max I ask where you got the blue white bowl, which is shown in the last picture at the end from? Thank you so much for answering! Lena

    Reply
  30. Sabrina Kruse says

    April 11, 2020 at 5:28 pm

    5 stars
    Amazing consistency and flavor!

    Reply
  31. LORI SANDSTROM says

    May 13, 2020 at 12:33 am

    Beyond delicious! I also made a version with cacao powder which was ok, buT would have been better without the lemon.

    Reply
  32. lisa koffman says

    September 27, 2020 at 4:14 pm

    what is the serving size for the nutritional content? I cant seem to see it. Maybe 2 tbsps?

    Reply
  33. lisa koffman says

    September 27, 2020 at 4:15 pm

    5 stars
    what is the nutritional content serving size? I cant seem to see it…thanks!

    Reply
  34. Karin Goddard says

    October 12, 2020 at 11:07 pm

    5 stars
    Superb cake for Thanksgiving 2020. This recipe is a keeper. I used cranberries (instead of raisins), added 1/2 cup chopped pineapples plus 1/3 cup more Tapioca flour to compensate. Frosting is divine. Thank you.
    I don’t know how to share a photo here, but The cake is absolutely beautiful.

    Reply

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    […] yes, these Paleo chocolate cupcakes are the follow-up recipe to the very addicting coconut cashew cream cheese frosting recipe from Wednesday!  While the frosting came together effortlessly, the cupcakes didn’t give me […]

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  2. Chocolate Chip "Cheesecake" Cookie Cups {GF & Paleo} | The Paleo Running Momma says:
    February 25, 2017 at 5:01 am

    […] coconut cashew cream cheese frosting was seriously perfect (I just frosted a carrot cake with it yesterday, coming soon!) and I’m […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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