Coconut Cream Cashew Frosting (Paleo, Keto, Vegan, dairy free)

Today I have an incredible Coconut Cream Cashew Frosting recipe that you and your family will love! I use this Keto, Paleo, and vegan frosting on many of my cake and cupcake recipes and it works awesomely to frost sugar cookies.

This sugar-free, low-carb frosting is perfectly sweet, creamy, and has more than a hint of vanilla flavor.  And you will never guess that this creamy, vegan, buttercream-inspired frosting is dairy free!

The best part is that it’s quick and easy to make, taking just a few minutes and four ingredients to make it!

Too Easy Not to Make!

The main two ingredients are coconut cream and cashews. If you don’t have cashews on hand you can scroll to the bottom for a quick and easy Paleo, vegan glaze that is nut free!

A while back I posted a recipe for Paleo vegan chocolate “buttercream” frosting, and it was a huge hit. Several people asked me to make a Paleo vegan vanilla buttercream frosting. So I came up with a two! (Again scroll to the bottom for a creamy, vanilla glaze without cashews.)

Combining coconut cream with cashews to make a creamy base is not a new idea! I use cashews in my ranch dressing too and this combination can do wonders to thicken a Keto smoothie. I have discovered that they work perfectly together and make a healthy versatile base that works amazingly as a frosting.

Makes enough for a large cake or 18 cupcakes!

This recipe creates enough frosting for a two-layer cake or about 18 cupcakes. For example, I made grain-free banana muffins, topped with this Paleo, Keto, vegan vanilla frosting, and added some pomegranate seeds to the top! It was beautiful as well as delicious.

Leftover frosting will keep in a sealed container in the refrigerator for about 3 weeks, or in the freezer for 2 months.

Need some good recipes for using your frosting? 

Try my lemon cake, chocolate cupcakes, and sugar cookies!

Yield: 16

Author: Yvonne Tomlinson

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Coconut Cream Cashew Frosting (Paleo, vegan, low carb, Keto friendly)

Super creamy dairy-free frosting that is easy to spread, tastes delicious, and is sugar-free.

Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min

Ingredients

• 1 1/2 cups raw cashews (presoaked) or use 1/2 cup cashew butter for a quicker frosting
• 3/4 cup chilled coconut cream only use the firm part
• 1/4 cup powdered erythritol Swerve confectioners
• 1/4 cup coconut oil
• 2 tsp vanilla

Instructions

1. Presoak the raw cashews for 4-6 hours with 1 tsp salt in warm water. Make sure they are covered fully.
2. Drain the cashews and pat them dry or lay them on a kitchen towel to dry briefly.
3. Measure the chilled coconut cream (just the hard part), the coconut oil (unmelted if possible), powdered erythritol, and vanilla into a high-powered blender.
4. Add the soaked cashews and blend on high for 1 minute or until perfectly smooth and creamy.
5. Take the frosting out of the blender with a spatula and transfer to an airtight container and place it in the fridge to cool for 30-45 minutes before using. You can leave it in the fridge for longer too.
6. When you are ready to use the frosting, you can spread it as is or even whip it briefly with a mixer to make it more fluffy. If the frosting has hardened too much in the fridge then let it cone to room temperature first before spreading or whipping.

Notes

This should be enough frosting for an 8-inch 2-layer cake or about 18 cupcakes.

Nutrition Facts

Calories

208

Fat

19

Sat. Fat

9

Carbs

10

Fiber

1

Net carbs

10

Sugar

0

Protein

5

Sodium

4

Cholesterol

0

No cashews on hand?

You can make a Paleo, Keto, and vegan vanilla glaze with just coconut oil and coconut butter (with a couple other ingredients).

Try this recipe below!

Paleo Vegan Glaze

INGREDIENTS:

• 1/2 cup coconut oil, unmelted

• 1/2 cup coconut butter

• 1 tbsp. tapioca flour

• 1 tsp. vanilla extract

• 1/4 cup Swerve confectioners sweetener

INSTRUCTIONS: 

1. Prepare the icing while the cookies are cooling.

2. Melt the coconut butter in a small saucepan over low heat. You can use a double boiler to help prevent any burning. Remove from the heat once melted.

3. To the pot with the cooling coconut butter, add the unmelted coconut oil, tapioca, vanilla, and sweetener, and whisk until well combined. You may have to let this cool for 5-15 minutes depending on how warm and runny it is but do not worry it will harden up perfectly.

4. Spread the icing on with a small butter knife or drizzle it over the cookies as desired. The icing will be completely set up after 15-20 minutes.