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    Home » Dessert » Vegan Cashew Vanilla Icing (No Powdered Sugar, No Butter)

    Vegan Cashew Vanilla Icing (No Powdered Sugar, No Butter)

    Published: Dec 8, 2021 · Modified: Sep 25, 2022 by Jessica

    JUMP TO RECIPE PIN SHARE

    This vegan icing recipe is made using cashews and does not include any butter, oil or powdered sugar. It makes for a pourable icing that's thick, rich in vanilla flavor and healthier too. Use over cupcakes, cookies or spread over loaves. Fully dairy-free and naturally gluten-free.

    Close up on a bowl of butter-free vegan vanilla frosting with a few raw cashews on the side.

    I have a sweet loaf coming up soon that needs to be iced. And this vegan cashew icing came out to be so perfect I thought I would give it its own post!

    It is a simple 4-ingredient recipe that's entirely made without any added powdered sugar and uses cashews as a base. And it is amazing!

    But, this might not surprise you to see cashews in here as my blog is filled with cashew recipes! Whenever I want a creamy and rich texture, such as in this vegan baked ziti or simply this mascarpone cheese, then there is simply nothing like cashews to do this.

    These kidney-shaped nuts are naturally sweetened and especially after soaked, they can be blended to such a smooth texture. This makes them an incredible ingredient to use as a foundation for frosting/icing. They make everything so buttery and creamy and work well for both sweet vs savory dishes. i.love.cashews.

    Plus, I skipped on the traditional refined white sugar and used maple syrup instead to add sweetness. It gives the recipe a subtle caramel-like flavor that's also enhanced with a little vanilla extract.

    It really is an easy recipe and you can follow my speedy version to get your icing done quicker.

    Close up on a spoon that's stirring in a vegan cashew icing to show the texture.

    Icing vs frosting

    It this an icing or a frosting or even a glaze?

    You may call it the way you want, but to me, it does come closer to the texture of a classic icing. A glaze is usually super thin with a translucent color where an icing is a little thicker and completely opaque, but still with a pourable/drizzable consistency.

    What I want to clarify up front is that this recipe is not to be used as a piping frosting, it simply won't hold. Use it instead to spread over sweet loafs or dip the top of cupcakes or cookies to cover them with a thin layer of sweet cashew cream.

    Other vegan frosting recipes you might like

    • Coconut whipped cream
    • Vegan date spreadable caramel
    • Vegan peanut butter frosting
    • 3-Ingredient dark chocolate frosting

    Only 4 simple ingredients!

    • Cashews: choose raw, unroasted and unsalted. They can be expensive, but if using them often, then try buying in bulk or order online in larger bags.
    • Plant milk: any kind will work, use a plain one so you can flavor the icing the way you want.
    • Maple syrup: sweetener, can also use agave nectar. I haven't tried using granulated sugar.
    • Vanilla extract: gives it so much flavor. Can swap for cinnamon too or even, use a scraped vanilla bean (see how to do that in my recent vanilla matcha latte post)!
    Showing are the ingredients needed to make this recipe.

    How to make it

    Soak the cashews

    You will need to soak the cashews before blending them:

    • cover them with room temperature water for 8 hours (or overnight) OR
    • pour some boiling water over and do a quick soak of about 15-30 minutes.

    Then, be sure to drain them well so you don't add extra water to the icing.

    Blend

    Then, transfer the cashews with the milk, maple syrup and vanilla extract to the blender and blend on high until smooth. This usually takes me at least one minute of active blending broken down with a few breaks to scrape the walls with a spatula. The icing is ready when you don't see any pieces of cashews anymore and the mixture is silky and shiny.

    The icing might have warmed up while blending for so long, so you might need to chill it first before using so it is cold (and a little firmer) depending on how you want to use it.

    Showing are the steps to make the icing: soak the cashews, then combine in blender and blend to smooth.

    Watch how to make it

    Front angle view on a refined sugar-free vegan vanilla frosting with cashews in the background.

    How to use it

    Use this vegan icing whenever you are looking for a glossy and rich sweet glaze to go over baked goods. Try spreading over cupcakes, apple cinnamon bread, oatmeal cinnamon cookies or drizzle over date scones or apple cider donuts. You can also use it over cakes, although cannot be used to fill a layer cake as it is too thin.

    You might have more than you need for your recipe, so use any leftovers over morning toasts or add a dollop in you oatmeals (yes, it is healthy enough). Also, it can be amazing to use as a creamy sweet dip for fruits, especially strawberries and oranges.

    Storage tips

    This cashew icing stores very well, keep in the fridge for up to 5-7 days. Be sure you use an air-tight container as it can dry easily and also, stir before using as some of the water tends to separate over time. The texture firms up just a little as it chills, which is something you might want depending on how you will use it.

    As a side note, compared to an icing made with a large amount of powdered sugar, this healthier kind of icing won't store as well AFTER spread over baked goods. I used it over a lemon loaf and even though it was holding up very well over a few days, some areas of the icing were slightly absorbed by the cake or dried out.

    There is a powdered sugar free vegan cashew icing pouring over a vegan lemon loaf.

    FAQ's

    Do I need a high-speed blender to make it?

    High-speed blenders are best for blending cashews to an extra smooth texture. If you don't have one, then you can try making the recipe by blending longer and also, be sure to do a good soak of 8-12 hours for the cashews.

    Can I use a food processor?

    I haven't tried using a food processor, but I'm thinking it would give you an icing that's not smooth enough.

    I forgot to soak the cashews, can I still make it?

    Soaking the cashews is essential! It will assure you have softened the cashews enough to create an icing that's very smooth and not end up with a lumpy texture. If you forgot, then simply do a quick soak using boiling water. But whenever you can, try to plan ahead and soak them overnight. This will help eliminate the phytic acid from the nuts and thus, help the digestion of the cashews.

    There is a spoon that's stirring in a bowl of a vegan cashew vanilla icing.

    Other creamy cashew recipes you might like

    • Vegan mascarpone
    • Vegan white sauce
    • Cashew mayo
    • Vegan ricotta
    • Hawaiian cheese ball
    • Vegan baked ziti
    • Creamy cashew pesto sauce
    • Vegan white queso
    • Vegan chipotle mayo
    • Garlic pasta bake

    I hope you like this vegan icing as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Close up on a bowl of vegan vanilla frosting with a few raw cashews on the side.

    Vegan Cashew Vanilla Icing (No Powdered Sugar, No Butter)

    5 from 3 votes
    This vegan icing recipe is made using cashews and does not include any butter, oil or powdered sugar. It makes for a pourable icing that's thick, rich in vanilla flavor and healthier too. Use over cupcakes, cookies or spread over loaves. Fully dairy-free and naturally gluten-free.
    PRINT RECIPE PIN RECIPE
    Prep Time10 mins
    Cashew soaking time8 hrs
    Total Time8 hrs 10 mins
    Servings 2 cups
    Author Jessica Laroche

    Equipment

    • Blender (ideally high-speed)

    Ingredients
      

    • 1 ½ cups raw cashews, unsalted and unroasted - soaked overnight, then drained. See notes
    • ¼ cup maple syrup - or agave nectar
    • ½ cup vegan plain milk
    • 1 tsp vanilla extract - can also use a scraped vanilla bean

    Instructions
     

    • In a blender, combine the soaked and drained cashews, maple syrup, plant milk and vanilla extract. Blend on high for at least a minute taking a few breaks to scrape the walls as needed. The icing is ready when super smooth, shiny and without any pieces of cashews visible.
    • Use over loaves, cookies, cupcakes or use as a dip for fruits.

    Video

    Notes

    • The whole process of blending the cashews will make the glaze warmer and more pourable. I thinks it is perfect when you actually want to pour over baked goods. If you want a thicker frosting, then let it completely cool down first in the fridge. That way, it would be more spreadable like a thicker cream for cakes and cupcakes.
    • Store in the fridge in an air-tight container for up to 5-7 days. 
    • Don't skip on soaking the cashews, it is essential to get a texture that's super smooth.
    • I expect the result to be better when using high-speed blender. If you don't have one, then be sure to properly soak your cashews an also, you might need to blend a little longer.
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    There are 2 picture shows a vegan icing in a bowl and then pouring over a sweet loaf with a layover text saying:"Cashew Vanilla Icing".
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    Reader Interactions

    Comments

    1. m says

      March 16, 2022 at 4:29 pm

      5 stars
      turned out so good!
      I added green food coloring for st. Patrick's day and It looked amazing on my cake!

      Reply
      • Jessica says

        March 16, 2022 at 6:35 pm

        Oh yeah, that sounds great! Thanks for sharing 🙂

        Reply
    2. Anonymous says

      March 22, 2022 at 5:05 pm

      5 stars
      Loved it. Was perfect for my carrot cake. Thank you!

      Reply
      • Jessica says

        March 22, 2022 at 5:27 pm

        Oh great! I'm glad it worked out 🙂

        Reply
    3. Mel says

      April 06, 2022 at 11:15 pm

      I know it might sound Silly but ive been looking for alternatives for cashews since they are expensive and ive been searching on the internet if they can be replaced with peanuts. I found it cannot since it the consistency would be Sticky. But I would still like to know your opinión. Thanks!

      Reply
      • Jessica says

        April 07, 2022 at 9:55 am

        I know, they are so expensive! But also, so unique. They are hard to replace for other nuts or seeds in these creamy rich sauces. I'm actually working on more white frosting recipes that will use completely different ingredients much cheaper, so stay tuned 🙂

        Reply
    4. Olivia says

      June 26, 2022 at 3:04 pm

      5 stars
      Hello, I am baking tonight and I don’t have any maple syrup. Would I be able to use raw honey as a substitute, even though it’s a little thicker in consistency? So excited to try this recipe! Thank you!

      Reply
      • Jessica says

        June 26, 2022 at 7:44 pm

        Hi! I haven't tried it, but I'm thinking it might work! Let me know how it turned out. 🙂

        Reply
    5. Irene says

      July 04, 2022 at 7:20 pm

      Can I frost some blondies and then freeze them with the cashew frosting on them?

      Can I freeze the frosting for future use?

      Reply
      • Jessica says

        July 05, 2022 at 3:55 pm

        Hi Irene! The blondies can be frozen, but I haven't tried freezing the cashew icing yet, so I am not sure how it would thaw. Hope that helps 🙂

        Reply
        • Erin says

          September 22, 2022 at 7:06 pm

          This was absolutely awesome in every way, very easy to make and loved by everyone who tried it and no one was vegan, I can’t wait to try more recipes I love all types of food and really enjoyed trying new recipes with more whole and natural foods, I put it on a vegan spice cake from dreena burton website with vegan date caramel sauce on top from feasting on fruit website 3 website recipes that combined beautifully I warmed the cake first then dolloped the icing and caramel after

          Reply

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    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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