Vegan Cream Cheese Frosting with Kite Hill Cream Cheese No Sugar
An easy vegan date sweetened version of old fashioned cream cheese frosting made with my favorite store bought vegan cream cheese, Kite Hill. Amazing flavor that's lusciously sweet with cream-cheesy tang and hints of orange and cardamom. Healthy sumptuous goodness without refined sweeteners, oil or butter.
Equipment
- High Speed Blender (with some patience you can get passable results using a food processor or conventional blender)
Ingredients
- 1 package (8 oz) Kite Hill Cream Cheese Alternative
- ½ cup sliced Deglet Noor dates* (pits and hard stems removed)
- ⅓ cup raw cashews, presoaked and strained (measure before soaking and preferably, pre-soak for at least 2 hours)
- 2 Tbsp plant milk
- 1 Tbsp frozen orange juice concentrate
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
Instructions
- Place all ingredients in the bowl of a high speed blender and process until smooth.The frosting should be as thick as possible and as smooth as possible. Be patient and keep processing. It may take several minutes of high speed processing and you can't over process.
- For best results, refrigerate for 1 to 2 hours before using it to decorate your desserts.
- Makes approximate 1½ cup of frosting, enough for a single layer 8 or 9 inch cake.
Notes
*Medjool dates will also work, just pit and slice before measuring.
Tried this recipe? Let me know how it was!