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 cool 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 pure vanilla extract; 1/4 tsp sea salt; 1 1/2 cups raw cashews (soaked in hot water for 1 hour or cool 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 pure vanilla extract; 1/4 tsp sea salt

Jump to Recipe· 3.9 from 4 reviews

If you have been searching for a rich, creamy, and delightfully versatile frosting that’s both luscious and nourishing, then the Cashew Buttercream Frosting (2 Ways!) Recipe is about to become your new best friend in the kitchen. This recipe gives you two delightful variations of cashew-based buttercream, each offering a unique balance of sweetness, tang, and silkiness, perfect for elevating everything from birthday cakes to gluten-free treats. Whether you’re vegan, dairy-free, or simply a frosting aficionado, you’ll adore just how smooth and indulgent this cashew buttercream turns out while feeling wholesome and surprisingly simple to make.

Ingredients You’ll Need

A round wooden board placed on a white marbled surface holds several small white bowls and a lemon arranged neatly. One bowl is filled with cashew nuts, another with a light brown liquid, another with a dark liquid, and another with a creamy white substance. There is also a small white cup with a white liquid and a teaspoon resting on the board. A small metal grater is positioned next to a bright yellow lemon on the board. The wooden texture contrasts softly against the white bowls and surface, highlighting the colors and textures of each ingredient photo taken with an iphone --ar 4:5 --v 7

To create such a creamy and dreamy frosting, you only need a handful of simple yet essential ingredients. Each one plays a key role in delivering the perfect texture, flavor depth, and color that makes this frosting so special.

Raw cashews: The star ingredient that provides a rich and creamy base once soaked and blended.
Full-fat coconut milk or cream: Adds lusciousness and silkiness without overpowering the cashews.
Maple syrup: Natural sweetness that blends beautifully with the nuts, keeping it wholesome.
Melted coconut oil: Adds richness and helps the frosting firm up as it cools.
Lemon zest: Introduces a lively brightness to balance the sweetness and richness.
Lemon juice or apple cider vinegar: Your choice of acidity, bringing zing and depth to the two different versions.
Pure vanilla extract: Enhances the flavor and adds warmth.
Sea salt: Just a pinch to enhance all the subtle flavors and prevent cloying sweetness.
Coconut yogurt or Coyo coconut yogurt: Used in the tangier variation to add creaminess and a subtle tang.

How to Make Cashew Buttercream Frosting (2 Ways!) Recipe

Step 1: Prepare Your Cashews

Start by soaking your raw cashews to soften them up—this step is non-negotiable if you want that ultra-creamy frosting texture. Soak in very hot water for about an hour, or if you have more time, cover them in cool water for 6 to 8 hours. Once soft, drain thoroughly because excess water can make your frosting runny and less fluffy.

Step 2: Blend Your Ingredients

Add the soaked cashews to your blender along with the other ingredients, choosing the set depending on which version of the Cashew Buttercream Frosting (2 Ways!) Recipe you’re making. Blend everything on high until the mixture becomes luxuriously smooth and silky, stopping to scrape down the sides so nothing gets left behind. The smoother the blend, the more decadent your frosting will feel.

Step 3: Taste and Adjust

This is your moment to perfect the balance. Taste your frosting and decide if it needs a touch more maple syrup for sweetness, extra vanilla for fragrance, or a splash more lemon zest or apple cider vinegar if you want to push the tang. Tailoring the flavors now ensures your frosting is spot-on before chilling.

Step 4: Chill and Whisk

Transfer your batter to a medium mixing bowl and cover it. Pop it into the freezer for 45 minutes, then whisk it to break up any ice crystals. Repeat freezing and whisking once more, then leave it to chill until it reaches a cheesecake-like texture—this usually takes around 2 to 4 hours. Using a hand mixer or whisk, blend it until creamy and smooth again. If it’s too firm, just soften it gently in the microwave for short bursts or leave it at room temperature for a bit.

Step 5: Ready to Use

Your Cashew Buttercream Frosting (2 Ways!) Recipe is now luscious and ready to embellish cupcakes, cakes, or even vegan whoopie pies. For best results, store it refrigerated and only leave out for a few hours at serving time since it softens at room temperature.

How to Serve Cashew Buttercream Frosting (2 Ways!) Recipe

A small round container filled with one thick layer of smooth, creamy white spread with soft swirls on the surface. The container is placed on two round wooden boards stacked on top of each other, with the boards showing a warm natural wood color and grain texture. Next to the container on the wooden board is a metal spoon with some of the white spread resting on it. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle your frosted creations with toasted coconut flakes, crushed pecans, or a dusting of cinnamon to complement the frosting’s creamy texture and add a delightful crunch. Fresh berries also pair beautifully with the tangy variation, adding pops of color and fresh brightness that will wow your guests.

Side Dishes

The naturally nutty and subtly sweet quality of this frost pairs wonderfully with spiced cakes like pumpkin or gingerbread, as well as moist chocolate or zucchini cakes. Think of it as the perfect finishing touch for both classic and gluten-free desserts alike, making every bite a dream.

Creative Ways to Present

Why stop at just spreading? Try piping the frosting in elegant swirls or creating rustic dollops for a homemade feel. You can also layer it between cake layers as a luscious filling or freeze dollops to add to vegan ice cream sundaes for an extra creamy treat. The possibilities with this Cashew Buttercream Frosting (2 Ways!) Recipe are truly endless!

Make Ahead and Storage

Storing Leftovers

If you have any leftover frosting, no worries! Store it in an airtight container in the refrigerator for 5-7 days without losing flavor or texture. Before using again, allow it to come to room temperature slightly and whisk or re-blend if needed to bring back that creamy consistency.

Freezing

This frosting freezes beautifully, making it an excellent make-ahead option. Keep it in a sealed container or freezer bag for up to one month. When ready to use, thaw overnight in the fridge and whisk to restore its smoothness before applying.

Reheating

Unlike typical buttercream, this cashew-based version won’t melt with gentle warming. To soften hardened frosting, heat briefly in 15-second intervals in the microwave or leave out at room temperature to soften slowly. Then give it a good whisk or blend to revive that irresistibly fluffy texture.

FAQs

Can I use roasted cashews instead of raw?

For best results and the creamiest texture, raw cashews are recommended. Roasted cashews have a stronger flavor and a drier texture that can affect consistency and taste of the frosting.

What if I don’t have coconut oil?

While coconut oil helps give this frosting a creamy richness and firming power, you can substitute with vegan butter or another neutral oil, but the texture may be slightly different.

How long does the frosting keep out of the fridge?

Once applied on a cake, it’s fine to keep out at room temperature for a few hours, making it ideal for parties or events, but it’s best stored refrigerated to maintain firmness and freshness.

Can I make this frosting nut-free?

This recipe is based on cashews as the main ingredient, so it’s not suitable for nut allergies. However, there are other non-nut-based vegan frostings available using seeds like sunflower seeds or pumpkin seeds as a base.

Which of the two variations is better for cakes?

Both variations are outstanding; use the coconut milk version for a richer, sweeter frosting and the one with coconut yogurt and apple cider vinegar when you want a tangier finish that pairs beautifully with fruitier or spiced cakes.

Final Thoughts

There is something truly special about whipping up your own creamy, dreamy frosting from simple, wholesome ingredients, especially when it’s as gorgeous and versatile as this Cashew Buttercream Frosting (2 Ways!) Recipe. Whether you lean toward the sweet and silky coconut milk style or the tangy and fresh yogurt version, you’re in for a treat that feels indulgent yet nourishing. Get ready to impress your friends, family, or just yourself with this luscious, homemade frosting that will turn any dessert into a celebration. Don’t wait—grab your cashews and start blending your way to frosting bliss!