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
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1 1/2 cups raw cashews
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1/3 cup refined coconut oil, melted
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1/3 cup coconut cream
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1/3 cup raw honey or maple syrup (for vegan)
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Pinch of fine sea salt
How to Make Paleo Cream Cheese Frosting
Quick Soak Method (15-Minute Prep)
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Place the cashews in a bowl and cover with very hot water. Soak for 15 minutes, then drain well.
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Add the cashews to a high-speed blender with the remaining ingredients.
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Blend on high until completely smooth and creamy, scraping down the sides as needed.
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Transfer to an airtight container and refrigerate for at least 3 hours, or until thick and spreadable.
Ultra-Smooth Overnight Method
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Soak the cashews in room temperature water for 4 hours or overnight.
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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
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Thick, rich and perfectly tangy
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Completely dairy free and naturally sweetened
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Easy quick-soak method — no long prep
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Smooth and pipeable after chilling
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Make-ahead and freezer friendly
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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}
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Place the cashews in a bowl and cover with very hot water. Soak for 15 minutes, then drain well.
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Add the cashews to a high-speed blender with the remaining ingredients.
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Blend on high until completely smooth and creamy, scraping down the sides as needed.
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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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Transfer to an airtight container and refrigerate for 2–3 hours, or until thick and spreadable
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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.
Ultra-Smooth Overnight Method
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Soak the cashews in room temperature water for 4 hours or overnight.
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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!
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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…