You will find full instructions and measurements in the recipe card at the bottom of the post. So then I made the cream cheese again, this time altering the recipe to leave out the onion powder altogether and reducing the white vinegar by three quarters.Ī small amount of white vinegar was still needed to create that cheese flavor so that it still tastes like a cream cheese frosting, and not just a frosting with some cashews thrown in!Īnd then we had it – the most perfect tasting frosting.
This works SO well for a savory cream cheese but is just very incompatible with something sweet! This was because I left out the dried dill but still used my original vegan cream cheese flavorings like onion powder and white vinegar. Well….haha my first try tasted a little bit…yuck. So I tried making a batch of it and not stirring in the dried dill and then tried a cream cheese frosting. The vegan cream cheese we made has some dried dill stirred into it. And I started wondering if I could use it for a cream cheese frosting. Let me be clear though that I have not had a lot of options for store bought vegan cream cheese over the past few years, so this is not about throwing shade on vegan cream cheese brands, I just didn’t have many options.īut recently I made a homemade vegan cream cheese that we just loved. I have wanted to make some vegan cream cheese frosting for years now!īut I had the issue that I either couldn’t find vegan cream cheese or, on the rare occasions I did find it, I didn’t like the result. Creamy and tangy vegan cream cheese frosting made with homemade vegan cream cheese! Smooth and delicious and perfect on vegan cakes or cupcakes.
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