Dairy-free Cream Cheese Buttercream

November 17, 2011 by Leanne Vogel August 16, 2014

It’s so hard to find a dairy-free icing recipe that doesn’t include coconut flour, oil, or some form of coconut. For this, I wanted to make it 100% coconut free for those days (albiet it doesn’t happen much around here) where you just don’t want coconut.

Ingredients

Stage 1

• 1/2 cup raw cashews, soaked overnight or for at least 4 hours
• 2 tablespoon unpasteurized honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon unpasteurized apple cider vinegar
• 1 tablespoon non-dairy milk
• 1/4 cup coconut sugar, ground
• 3 tablespoon arrowroot starch

Stage 2

• 1 tablespoon fresh lemon juice
• 1 tablespoon unpasteurized apple cider vinegar
• 2-4 tablespoon non-dairy milk

Instructions

1. Place all stage 1 ingredients in the bowl of your processor, or blender and blend on high for 5 minutes, or until really smooth.
2. Transfer to a small sauce pan and bring to a low heat, stirring constantly. Once it turns into a sticky blob mess (it should start to clump together and you’ll get concerned, don’t worry it wont look like icing now, but it will)
3. Transfer back to the same food processor and add stage 2 ingredients: lemon juice, apple cider vinegar, and 2 tablespoons of milk. Add additional milk if necessary. The consistency was perfect for me at 3 tablespoons.
4. Blend until smooth and allow to cool for 30 minutes or so before frosting the cupcakes.

Notes

If you want to make this in advance it freezes really well. Remove from the freezer 6 hours or so beforehand to allow to defrost on the counter. You may need to add a touch of non-dairy milk to thin out slightly, but the flavor is just as fantastic!

Nutrition Information Per Serving