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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Beyond delicious! I also made a version with cacao powder which was ok, buT would have been better without the lemon.
what is the serving size for the nutritional content? I cant seem to see it. Maybe 2 tbsps?
what is the nutritional content serving size? I cant seem to see it…thanks!
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.
I do not have cashews. Which other nut would be best to substitute here? And would i need to change this recipe then?
Just made my fitst recipe with cashews…I was very excited! I wanted to prepare this frosting before bed and refridgerate it for a good length of time before baking and frosting the carrot cake tomorrow. I’ll keep you posted on the thickness and creaminess (post chilling). To tell you the truth, after processing it and scraping it into my topperware. I found it somewhat grainy and more liquidy than expected. On the other hand, when I zoom into the recipe photos, it does ressemble the slightly grainy texture I ended up with. We’ll see 😉
Holy cow! I was skeptical that it would taste so similar to real cream cheese frosting. Boy was I wrong and I am so happy. I used my Nutribullet Rx, threw all the ingredients in at once, and let ‘er rip through one complete cycle on the blender. Super creamy, no cashew bits and the taste is outstanding. I just put it in the fridge to thicken up and I can’t wait to frost up my cupcakes. If all goes well, I will be making your Carrot Cake recipe with the frosting for Thanksgiving. I love your recipes!
This looks great! I can’t wait to try it. Do you think I could frost an entire cake with this frosting?
This frosting is magical. I can’t wait to keep using this recipe!
Was runny even after 3 hours in fridge- had to add arrowroot and gluten free flour to try and thicken it and put it in freezer and still not great… not sure what I did wrong…