Vegan Cream Cheese Frosting 2 Ways Recipes

VEGAN CREAM CHEESE FROSTING (2 WAYS!)

Steps:

• Drain the soaked cashews and add to a food processor with the maple syrup and lemon juice.
• Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary - you will have to mix it around a few times to make it easier to blend up.
• Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
• The blending process will make the frosting warm, so it's best left to cool before using to frost cakes.
• Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
• Keeps covered in the fridge for a few days.
• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full-fat coconut milk, otherwise this separation won't happen and you won't be able to make this frosting!
• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
• Place the thick, creamy part into a bowl.
• Add the lemon juice and maple syrup.
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
• Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
• Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
• Keeps covered in the fridge for up to a day - any longer than that and it will start to get clumpy.

VEGAN CREAM CHEESE FROSTING

Steps:

• Using an electric mixer, cream together the cream cheese and butter substitute. Add the agave nectar, vanilla extract, and lemon juice. Beat well until smooth and fluffy.