Dairy-Free Cashew Cream Cheese Frosting
 
A beautifully smooth, probiotic-rich alternative with a delicate tang.
Ingredients
  • 2 cups raw cashews, soaked overnight (280 grams)
  • ½ cup full-fat coconut cream (or coconut kefir)
  • 1 cup powdered sweetener (erythritol or similar)
  • ½ cup melted coconut oil
  • 2 teaspoons sea salt
  • 2 probiotic capsules (optional)
  • 1–2 teaspoons vanilla extract
  • Optional: fresh lemon juice for added brightness
Instructions
  1. Drain soaked cashews and add to a high-speed blender.
  2. Add remaining ingredients.
  3. Blend until completely smooth and creamy, scraping down sides as needed.
  4. Adjust consistency with additional coconut oil if desired.
  5. Chill slightly before spreading or piping.
Notes
*I used my Effortlessly Easy Coconut Whipped Cream, which is light, stable, and beautifully pipeable. You can find the full recipe here.
*For a full step-by-step tutorial, visit bakerlita.com/blog/Cashew-Cream-Cheese-Frosting.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bakerlita-bloomerys-carrot-cake-coconut-cupcakes/