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}
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
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In a food processor or high speed blender, blend cashews on high until a paste forms, then scrape the sides.
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Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
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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
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?
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This is incredible. I’ve never seen the process before of making cashew frosting, and yours is so creamy and beautiful!
Looks wonderful. About how much does this make? enough for a 9 x 13 cake pan?
I’ve made coconut cream frosting before but never thought of adding cashews. This recipe is genius!
Wow! What a great twist on icing…and definitely a worthy celebration after Whole30!
We’ve nut (all) allergies at home. Can we use sunflower seeds to replace cashews? Have you tried that with success? Thanks
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!
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. 🙂
I’m Team Frosting all the way so this recipe intrigues me.
Also, you definitely want a Vitamix. It’s a dream come true.
Haha I know, maybe my next wish list item, we’ll see!
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!
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 🙂
How on earth do you not have a Vitamix?! You definitely need to get yourself one ASAP! 🙂
Haha I’m the last blogger on earth without one lol 😉
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 ???
So glad you liked it! I definitely agree, hard not to eat the leftovers with a spoon!