Cashew Buttercream

A naturally rich and creamy vegan buttercream frosting made with cashews! This vegan frosting is so easy to make and a perfect topping for cakes, cookies, and many more baking delights!


  • 1 1/2 cups raw cashews (soaked in hot water 1 hour)
  • 1/2 cup coconut milk or cream
  • 3-4 Tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 tsp lemon zest
  • 1-2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt


  1. ??Soak cashews for one hour in hot water and drain. Add to a blender gradually adding the other ingredients.
  2. Blend on a high speed until creamy and smooth.
  3. Taste and adjust flavour as needed i.e. add more maple syrup or vanilla for sweetness.
  4. Transfer frosting to a medium mixing bowl and place in the freezer for 45 minutes. Remove and whisk. Freeze for another 45 minutes - 1 hour. If it becomes too thick then you can loosen in the microwave in 15-seconds or leave out at room temperature to soften.
  5. ??It should now be ready to use. Try it as a creamy topping to cakes such as our Pumpkin Spiced Cake recipe.

Storage Store in the refrigerator up to 5-7 days or the freezer for up to 1 month.