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Soy Free, Vegan Cream Cheese Icing

by September 1, 2014

Sweet, creamy, and has just the right amount of bitter cream cheese taste you know and love.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




Step 1
  • 3/4 cup raw cashews, soaked in water for 4-6 hours
  • 1 tablespoon coconut oil
  • 3 tablespoon non-dairy milk
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
Step 2
  • 1/4 cup coconut sugar, ground fine
  • 1 teaspoon vanilla
  • 2-4 tablespoon non-dairy milk


  1. Line a 2 cup glass container with cheese cloth.
  2. Combine step 1 ingredients 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 step 2 ingredients. Refrigerate until ready to use. Best served over top Zucchini Apple Breakfast Cake
  5. Will keep in the fridge for 2-3 days or can be frozen for up to 2 months.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

5.3 g

Saturated Fat:

1.8 g


9 mg


6.9 g


4.5 g


1.4 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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