Name: Cashew Buttercream Frosting (2 Ways) Recipe
Prep time: 10 min
Total time: 6 h
Cuisine: Vegan
Ingredients: 1 1/2 cups raw cashews (soaked in hot water for 1 hour or cold water for 6-8 hours); 1/2 cup full-fat coconut milk or cream; 3-4 Tbsp maple syrup; 1/4 cup melted coconut oil (adds richness and helps firm up); 1/4 tsp lemon zest; 1-2 Tbsp lemon juice; 1 tsp vanilla bean paste; 1/4 tsp sea salt; 1 1/2 cups raw cashews (soaked in hot water for 1 hour or cold water for 6-8 hours); 2/3 cup coconut yogurt or Coyo coconut yogurt; 3-4 Tbsp maple syrup; 1/4 cup melted coconut oil (adds richness and helps firm up); 1 1/2 – 2 tsp apple cider vinegar (more for tangier frosting); 1/4 tsp lemon zest; 1 tsp vanilla bean paste; 1/4 tsp sea salt

Jump to Recipe· 4.2 from 6 reviews

There is something irresistibly creamy and luscious about Cashew Buttercream Frosting (2 Ways) Recipe that makes it a beloved choice for anyone seeking a dairy-free, vegan-friendly alternative to traditional buttercream. This frosting masterfully balances the natural nuttiness of cashews with just the right touch of sweetness and tang, creating two distinct variations that cater to different flavor cravings. Whether smearing it on a rich pumpkin cake or dolloping it on a batch of whoopie pies, this Cashew Buttercream Frosting (2 Ways) Recipe promises a silky, dreamy texture and taste that will become a staple in your kitchen.

Ingredients You’ll Need

A clear blender container sits on a white marbled surface, filled with two visible layers: the bottom layer is a pile of light beige cashew nuts, and the top layer is a dollop of thick, white cream with a thin drizzle of light brown syrup on top. The image is taken from above, showing a close-up view inside the square-shaped blender container. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to achieving that perfect texture and flavor in the Cashew Buttercream Frosting (2 Ways) Recipe. Each component plays a unique role, from creamy cashews providing the base to the zingy lemon and apple cider vinegar adding brightness.

Raw cashews (1 1/2 cups): Soaking these softens them perfectly, allowing for that luxuriously smooth texture.
Full-fat coconut milk or cream (1/2 cup): Adds richness and creaminess in the classic version.
Maple syrup (3-4 Tbsp): Natural sweetener that gives just the right hint of sweetness without overpowering.
Melted coconut oil (1/4 cup): Brings a subtle tropical richness and helps the frosting firm up beautifully.
Lemon zest (1/4 tsp): Brightens the flavor with its vibrant citrus notes.
Lemon juice (1-2 Tbsp): Adds fresh acidity for balance in the first frosting version.
Vanilla bean paste (1 tsp): Infuses warm, aromatic vanilla that pairs wonderfully with the cashews.
Sea salt (1/4 tsp): Enhances all the flavors, making each ingredient pop.
Coconut yogurt or Coyo Coconut Yogurt (2/3 cup): Key to the tangier second version adding a creamy tartness.
Apple cider vinegar (1 1/2 – 2 tsp): Especially for the tangy frosting, it creates a pleasant zing that makes this frosting unique.

How to Make Cashew Buttercream Frosting (2 Ways) Recipe

Step 1: Soak Your Cashews

Start by soaking your cashews either in hot water for an hour or in cool water for 6 to 8 hours. This step is essential because it softens your cashews, making them blend into a wonderfully creamy frosting with no grainy bits. The soaking time might feel long, but the payoff is a silky smooth base that’s worth the wait.

Step 2: Blend the Ingredients

After draining the cashews, toss them into a high-speed blender with the rest of the ingredients according to which version you’re making. Blending on high ensures the frosting achieves its signature silkiness. Make sure to scrape down the sides regularly so each spoonful is perfectly creamy and uniform.

Step 3: Taste and Adjust

This is where you get to customize your frosting to your liking. More maple syrup if you want it sweeter, extra vanilla for a punch of warmth, or additional apple cider vinegar or lemon zest if tanginess is your thing. Taste as you go, and don’t be shy about tweaking until it’s just right.

Step 4: Chill and Whisk

Once your frosting reaches a smooth texture, transfer it to a bowl and pop it in the freezer for 45 minutes. Take it out and whisk it to introduce some airiness, then freeze again for 45 minutes to an hour and whisk once more. Finally, allow it to reach a cheesecake-like firmness (around 2 to 4 hours). When ready, give it one last good blend or whisk to bring back its creamy softness before use. This chilling process is key for that perfect scoopable consistency.

Step 5: Use or Store

Your Cashew Buttercream Frosting (2 Ways) Recipe is now ready to elevate your desserts. Use it immediately, or store it in the fridge for up to a week or freeze it for longer storage. When ready to frost, soften at room temperature or microwave briefly in short bursts to make it easier to spread.

How to Serve Cashew Buttercream Frosting (2 Ways) Recipe

A clear glass bowl sits on a round wooden board on a white marbled surface. Inside the bowl is a smooth, light beige batter with visible fine specks throughout, showing creamy and thick texture with swirling patterns formed by mixing. In the bottom right corner, slightly out of focus, are two metal beaters partially covered in the same batter. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a little garnish can elevate your cashew buttercream into something truly special. Try topping with fresh berries, a sprinkle of toasted coconut, or a dusting of cinnamon to complement the natural flavors and add visual appeal. These small touches make it not only taste incredible but also look stunning on any dessert.

Side Dishes

This frosting pairs wonderfully with an array of desserts that balance its creamy sweetness. Think moist vegan pumpkin cake, spiced gingerbread, or gluten-free zucchini cake. It also adds richness to vegan whoopie pies or dolloped atop a bowl of fresh fruit for a light yet indulgent treat.

Creative Ways to Present

Why not get playful with your Cashew Buttercream Frosting (2 Ways) Recipe? Use a piping bag to swirl perfect rosettes on cupcakes or scrape it over layered cakes for a rustic, homemade vibe. You can even add natural food coloring to match seasonal décor or themes. The smooth texture makes it ultra-versatile and forgiving for any creative presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover frosting (and it’s hard not to!), store it in an airtight container in the refrigerator for up to 5 to 7 days. Its creamy texture holds up well, but it may thicken; simply stir or whisk to bring it back to spreading consistency before using.

Freezing

For longer storage, the Cashew Buttercream Frosting (2 Ways) Recipe freezes beautifully for up to one month. Freeze in a sealed container to prevent absorbing other odors. When ready to use, thaw overnight in the refrigerator and give it a good whisk to revive its signature creaminess.

Reheating

Reheating should be gentle—microwave your frosting in 15-second intervals, stirring in between, or let it soften at room temperature. Avoid overheating to prevent separating the coconut oil from the mix. With a little patience, it will regain its perfect creamy texture for spreading.

FAQs

Can I use roasted cashews instead of raw for this frosting?

It’s best to stick with raw cashews since roasting changes the flavor and texture. Raw soaked cashews create that smooth, mild base ideal for a creamy frosting.

What if I don’t have coconut milk or yogurt on hand?

While coconut milk or yogurt adds creaminess and subtle flavor, you can substitute with other non-dairy milks or yogurts. Just expect slight changes in texture and flavor when you do.

How do I make the frosting more tangy?

For a tangier version, add more apple cider vinegar or lemon zest in small increments and taste as you go. The second version of this Cashew Buttercream Frosting (2 Ways) Recipe really shines with that bright acidity.

Can I make this frosting nut-free?

This particular recipe relies on cashews for texture and flavor, so it’s not suitable for a nut-free diet. However, you might experiment with sunflower seed butter or other bases to create a similar effect.

What desserts work best with this frosting?

It shines on vegan cakes like apple gingerbread, pumpkin desserts, zucchini cake, or vegan whoopie pies. Its creamy texture and balanced flavor complement spiced or fruity baked goods beautifully.

Final Thoughts

Trying out the Cashew Buttercream Frosting (2 Ways) Recipe is like inviting a little bit of magic into your baking routine. Whether you crave the classic creamy sweetness or the tangier twist, this frosting offers a smart, delicious, and wholesome way to top your favorite treats. Don’t hesitate to experiment—the kitchen is your playground, and this frosting is ready to steal the spotlight!