This vegan cashew frosting is so creamy and thick – it will shock friends and family that it’s vegan AND healthy.
Trust me when I say this frosting is magical! After months and months of experimenting, I finally found my go-to frosting for cakes, muffins, cookies, etc.
Don’t get me wrong. All the vegan frostings that use full fat coconut milk and vegan butter will still be in my repertoire. But I wanted to find a healthy substitute. Specifically, a healthy substitute that does not compromise taste and texture.
In every frosting (vegan or non-vegan), there is an immense amount of fat and powdered sugar. Fat is important in providing stability as well as texture while powdered sugar not only provides sweetness but, to my shock, also structure.
I’m banging my head on the table thinking about the countless times I tried to whip up cream or aquafaba with coconut sugar or maple syrup wondering why it’s won’t hold together. The reason? Powdered sugar contains a tiny but powerful amount of cornstarch. The starch is key as it thickens and binds the fat, giving the frosting it’s ability to be stiff enough to stand up straight without drooping to the sides. This makes powdered sugar an essential ingredient for frostings and glazes.
I decided to make my own “powdered sugar” by combining a sweetener, maple syrup, with a starch, tapioca starch. Not only is this a healthy alternative to powdered sugar but it allows me to control the sweetness of my frosting. For the fat, I used a combination of cashews and coconut oil. I tried omitting the coconut oil but, unfortunately, the cashews were not thick enough to stand up straight. Because only a small amount of coconut oil is needed, the vanilla extract masks any coconut flavor.
This “buttercream” frosting checks off all the boxes.
It’s tastes just like regular vanilla buttercream.
It’s smooth and creamy.
It’s stiff and stable enough to decorate with.
It’s not too sweet but sweet enough.
Basically – just like regular vanilla buttercream!
Spread this healthy and rich frosting over cakes, muffins, or cookies – this frosting will not disappointment!
Pair this frosting on your favorite cake or on my vegan vanilla or chocolate cake with sweet potato chocolate buttercream frosting!
quick notes
- Before assembling your cake, make sure your cake has been sitting in the refrigerator for at least 2 hours and your frosting is room temperature.
- This frosting is delicious on its own too. Try dipping strawberries or berries in it for a quick and healthy snack.
- If pressed for time, soak cashews in boiling hot water for 15 minutes.
VEGAN CASHEW VANILLA “BUTTERCREAM” FROSTING
“Buttercream” Frosting
- 1 cup of cashews, soaked for 4-8 hours
- 1 cup non-dairy milk
- 3 tbsp maple syrup
- 2 tbsp tapioca
- 3 tbsp coconut oil
- 1 tsp vanilla
- ½ tsp salt
Blend cashews, non-dairy milk and maple syrup until smooth in a blender. Transfer to a pot with the remaining ingredients. Bring to a boil and then let it simmer for about 4-5 minutes. The mixture should start to thicken.
Remove mixture from heat and transfer into a bowl. Pop the mixture into the fridge for an hour.
With a hand mixer, beat on high until the solids begin to leave tracks and begin to stand up on it’s own.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
