Vanilla Bean Cashew Cream Frosting

Vanilla cashew froasting in a bowl .jpg

This frosting not only tastes amazing but it holds its shape and is a great alternative to standard frostings. Make sure to prepare it ahead of time to get a nicely chilled texture for piping on cupcakes or spreading on your favorite birthday cake.

Servings: 3 cups (enough for 24 cupcakes) | Prep Time: 15 minutes | Chill Time: 6 hours


  • 1 cup cashews, soaked & drained

  • 1/2 cup medjool dates, pitted

  • 1/2 cup coconut cream, chilled

  • 1/2 cup coconut oil

  • 2 teaspoons vanilla extract

  • 2 teaspoons lemon juice

  • 1/4 teaspoon vanilla bean powder (optional, but highly recommended!)

  • pinch of sea salt

  • pinch of cinnamon


Soak cashews for at least 3 hours or overnight in filtered water. Drain and rinse before using. Add drained cashews and all other ingredients into a Vitamix or other high powered blender. Blend until you see a vortex on the inside of the blender and the frosting is completely smooth.

Transfer the frosting into a glass container, cover and place in the refrigerator. It will take up to 6 hours for this frosting to be a thick enough texture to pipe onto cupcakes or spread onto a cake.  Stir the frosting occasionally to check consistency. 

Alternatively, to speed up the process, place the frosting into the freezer and check the consistency by stirring every 30 minutes. Once desired texture is achieved, keep in the refrigerator until ready to use. Store frosted cupcakes or cake in the refrigerator or a cool location until ready to serve.