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cashew cream after being whipped in a white bowl

Cashew Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x


Rich, creamy and delicious vegan cashew buttercream frosting made with just 6 ingredients! Easy to make and perfect for cupcakes, cakes, cookies and more. 


Units Scale


  1. Drain the cashews from the soaking water well and pat dry with a clean kitchen towel. Add all the ingredients except the coconut butter into a high speed blender and blend until smooth and creamy. Scrape down the sides of the blender as needed. Add in the coconut butter and blend until combined. 
  2. Place into the freezer for 30 minutes and then use a electric hand mixer to whip until fluffy. If it’s too firm to whisk, let it sit for 3-5 minutes. Freeze again for 15-20 minutes and whip again until fluffy. Repeat one more time and then chill in the refrigerator before frosting. 
  3. Cover the buttercream and place in the refrigerator until ready to use for up to 1 week. If freezing, pack it into a freezer safe bag or container, cover and freeze for up to 1 month.
  4. The texture and consistency of this buttercream is very similar to the traditional kind where it will hold up for 1-3 hours but will start melting if the temperature is too warm. It tastes the best chilled as well so I do recommend frosting right before serving!  


  • * I make my own powdered sugar by blending organic cane sugar in the vitamix. For a refined sugar free version, use 1-2 tbsp maple syrup. The frosting will be a tad more soft but will still hold up well.
  • Helpful Equipment: vitamix, spatula, electric hand mixer
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). Prep time does not include chilling time.
  • Prep Time: 10 minutes
  • Category: dessert
  • Method: freezing
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 tbsp
  • Calories: 64.3
  • Sugar: 2.5
  • Sodium: 10.4
  • Fat: 5
  • Saturated Fat: 2.5
  • Unsaturated Fat: 1.8
  • Trans Fat: 0
  • Carbohydrates: 4.5
  • Fiber: 0.7
  • Protein: 1.3
  • Cholesterol: 0