In order to make vegan cream cheese frosting, you’ll need to get your hands on some store-bought vegan cream cheese. My favorite non-dairy cream cheese is made by Daiya and it’s what I use in this recipe!
Another important thing to make sure of before you start a-makin’ your vegan cream cheese frosting is that both the cream cheese and the butter (vegan butter of course) must be at room temperature. This will ensure that they are softened enough so that you can start combining them into a smooth frosting!
If they are too cold, they won’t be softened enough and no matter how much you mix, you’ll have lumps. SO make sure you leave plenty of time to let your cream cheese and butter sit out at room temperature to soften up before proceeding with this recipe.
I use this vegan cream cheese frosting in my vegan carrot cake and vegan red velvet cake recipes!
Ingredients
- 8 oz vegan cream cheese softened (I used Daiya)
- 1/2 cup vegan butter softened (I used Miyoko’s)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Use a hand mixer to combine the frosting ingredients until light and fluffy.
