This paleo cream cheese frosting is rich, tangy, perfectly sweet and completely dairy free. It blends up silky smooth with simple ingredients and a quick soak method—no planning ahead required. Whether you’re frosting carrot cake, cupcakes or brownies, this healthy frosting is thick enough to pipe and easy to make ahead.
This recipe was updated March 1, 2026 for improved texture and a quick soak method.
If you’ve been looking for a thick, tangy paleo cream cheese frosting that’s completely dairy free, this is the one you’ll use on everything.
It blends up silky smooth with simple ingredients and a quick soak method—no long prep or complicated steps.
The texture is rich and perfectly pipeable, the flavor is just like classic cream cheese frosting, and it’s naturally sweetened with honey or maple syrup for a vegan option.
Whether you’re frosting carrot cake, cupcakes, brownies or cookies, this easy healthy frosting can be made ahead and chilled until ready to use.
Ingredients for Paleo Cream Cheese Frosting
-
1 1/2 cups raw cashews
-
1/3 cup refined coconut oil, melted
-
1/3 cup coconut cream
-
3 tablespoons fresh lemon juice
-
1 teaspoon vanilla extract
-
1/3 cup raw honey or maple syrup (for vegan)
-
Pinch of fine sea salt
How to Make Paleo Cream Cheese Frosting
Quick Soak Method (15-Minute Prep)
-
Place the cashews in a bowl and cover with very hot water. Soak for 15 minutes, then drain well.
-
Add the cashews to a high-speed blender with the remaining ingredients.
-
Blend on high until completely smooth and creamy, scraping down the sides as needed.
-
Transfer to an airtight container and refrigerate for at least 3 hours, or until thick and spreadable.
Ultra-Smooth Overnight Method
-
Soak the cashews in room temperature water for 4 hours or overnight.
-
Drain and follow the same blending and chilling steps above.
FAQs for Paleo Cream Cheese Frosting:
Can I make this paleo cream cheese frosting vegan?
Yes! Simply use pure maple syrup instead of honey. The rest of the ingredients are already completely dairy free and plant based.
Why do I have to soak the cashews?
Soaking the cashews softens them so they blend into a smooth, creamy frosting. For a quick version, soak them in very hot water for 15 minutes. For the smoothest texture, soak for 4 hours or overnight.
How do I make the frosting thicker?
Chilling the frosting is the key. After blending, refrigerate it for at least 3 hours so the coconut oil can firm up. This creates a thick, spreadable and pipeable texture.
Can I pipe this dairy free cream cheese frosting?
Yes. Once fully chilled, this frosting is firm enough to pipe onto cupcakes and cakes. If it softens while piping, place it back in the refrigerator for 20–30 minutes.
How should I store paleo cream cheese frosting?
Store it in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for a few minutes and stir until smooth.
Can I freeze this frosting?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and re-blend or stir until creamy.
Does it taste like real cream cheese frosting?
Yes! The combination of cashews, lemon juice and coconut cream gives it the same tangy, rich flavor as traditional cream cheese frosting—without any dairy.
Can I make this without coconut oil?
The coconut oil helps the frosting firm up when chilled. Without it, the texture will be softer and more like a glaze.
Is this healthy cream cheese frosting?
This frosting is made with whole food ingredients, naturally sweetened, and completely dairy free, making it a great option for paleo and gluten free baking.
Why This Is the Best Paleo Cream Cheese Frosting
-
Thick, rich and perfectly tangy
-
Completely dairy free and naturally sweetened
-
Easy quick-soak method — no long prep
-
Smooth and pipeable after chilling
-
Make-ahead and freezer friendly
-
Vegan option included
What can I use this frosting on?
This frosting is perfect for:
This updated quick and easy method for paleo cream cheese frosting will become your new favorite frosting recipe with the first taste!
Pick out your favorite cake or cupcakes, grab your ingredients and get ready to make the most delicious thick and creamy paleo cream cheese frosting!
Paleo Cream Cheese Frosting {Dairy Free, Vegan Option, Easy Method}
This paleo cream cheese frosting is rich, tangy, perfectly sweet and completely dairy free. It blends up silky smooth with simple ingredients and a quick soak method—no planning ahead required. Whether you’re frosting carrot cake, cupcakes or brownies, this healthy frosting is thick enough to pipe and easy to make ahead.
Ingredients
- 1 1/2 cups raw cashews
- 1/3 cup refined coconut oil melted
- 1/3 cup coconut cream
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1/3 cup raw honey or pure maple syrup, for vegan option
- pinch fine sea salt
Instructions
Quick Soak Method {15 minute prep}
-
Place the cashews in a bowl and cover with very hot water. Soak for 15 minutes, then drain well.
-
Add the cashews to a high-speed blender with the remaining ingredients.
-
Blend on high until completely smooth and creamy, scraping down the sides as needed.
-
Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
-
Transfer to an airtight container and refrigerate for 2–3 hours, or until thick and spreadable
-
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.
Ultra-Smooth Overnight Method
-
Soak the cashews in room temperature water for 4 hours or overnight.
-
Drain and follow the same blending and chilling steps above.
Nutrition
Want Recipes that Go Perfectly with Paleo Cream Cheese Frosting? Try One of These!
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!
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?
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/
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!
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 🙂
Hi. After chilling overnight, will the frosting hold up if I frost the cake and leave at room temperature for a few hours?
Thanks!
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 .
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…
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!
I found both coconut cream and coconut milk at Whole Foods today.
I bought the Native Forest brand coconut cream that you recommended and when I opened the can, it had the same thing going on as a regular can of full-fat coconut milk. The top 2 inches was cream and the rest was the same watery liquid you find under the creamy stuff in coconut milk. Is that your experience? Are you saying we should use the whole can, including the watery stuff? Or just the quarter cup or so of cream on top? Thank you! Looking forward to giving this a go.
(I ask b/c the recipe calls for 2/3 cup, but the amount of “cream” in the little can is more like 1/4 cup)
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
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!
Will definately will try again! Thanks for being so creative with your recipes. Would never have thought to use these ingredients!
Susie
I used a Vitamix as well and mine also turned out too runny. I’d say stick with a food processor next time.
Same here. I wonder if there is a way to thicken it, hate to waste a whole batch.
I wonder if you chill overnight if it would thicken up?
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?
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!
Yay! Happy you liked this 🙂
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 🙂
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?
I think that might turn out too runny, but not sure.
Hi! Making this tomorrow but can’t find raw cashews. Will organic unsalted cashews work?
Yes that is fine 🙂