Vegan Cream Cheese Frosting

Vegan, gluten-free, no bake/raw

This sweet and tangy vegan cream cheese frosting is so easy to make, and it’s the perfect topping for these Vegan Cinnamon Rolls. It keeps well in the fridge, so you can make it in advance and store it in an airtight container in the fridge until you need it.

Yield
2 cups (500 mL)

Prep Time
5 Minutes

Cook time
0 Minutes

Ingredients:

• 1/2 cup (100 g) vegan butter
• 1/2 cup (110 g) vegan cream cheese
• 1/2 teaspoon (2.5 mL) pure vanilla extract
• 2 cups (260 g) powdered icing sugar
• 1 teaspoon (5 mL) almond milk, or as needed

Directions:

1. In a large bowl, beat the butter, cream cheese, and vanilla together with an electric mixer until smooth.
2. Slowly add in the powdered icing sugar, a bit at a time, and beat until smooth. Add almond milk, a teaspoon at a time, to thin as desired; beat after each addition. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.

Tips:

If the frosting becomes too thin, add a bit more icing sugar and beat again.