Cashew Glaze aka Soy Free, Vegan Cream Cheese Icing!
Recipe type: Vegan, Gluten free, Dairy free
Serves: 1.5 cups of icing
Ditch the soy-full alternative cream cheeses out there and opt for a healthful version! This cream cheese icing will not disappoint. It’s perfectly sweet, creamy, and has just the right amount of bitter cream cheese taste you know and love. Inspired by: Vegan Baking [they’ve since removed the post, but here’s a link to their main page!]
  • ¾ cup raw cashews, soaked in water for 4-6 hours
  • 1 tablespoon coconut oil
  • 3 tablespoon almond milk
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • ¼ cup sucanat sugar, ground fine – I used a coffee grinder
  • 1 teaspoon vanilla
  • 2-4 tablespoon almond milk – depends on how thick or thin you want it. I used 4 tablespoon to make it into a thin glaze.
  1. Line a 2 cup glass container with cheese cloth.
  2. Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.
  3. Pour the mixture into the container, cover and leave on the counter overnight.
  4. In the morning, stir in sugar, vanilla, and almond milk. Refrigerate until ready to use.
Will keep in the fridge for 2-3 days or can be frozen for up to 2 months.
Recipe by Healthful Pursuit at