Vegan Cream Cheese Frosting

by Angela (Oh She Glows) on May 8, 2017

5 from 9 reviews

Vegan Cream Cheese Frosting

Vegan, gluten-free, no bake/raw


This sweet and tangy vegan cream cheese frosting is so easy to make, and it’s the perfect topping for my Vegan Cinnamon Rolls. It keeps well in the fridge, so you can make it in advance and store it in an airtight container in the fridge until you need it.

2 cups (500 mL)
Prep time
Cook time
0 Minutes


  • 1/2 cup (100 g) vegan butter*
  • 1/2 cup (110 g) vegan cream cheese
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 2 cups (260 g) powdered icing sugar
  • 1 teaspoon (5 mL) almond milk, or as needed


  1. In a large bowl, beat the butter, cream cheese, and vanilla together with an electric mixer until smooth.
  2. Slowly add in the powdered icing sugar, a bit at a time, and beat until smooth. Add almond milk, a teaspoon at a time, to thin as desired; beat after each addition. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.

Nutrition Information

Serving Size 1 tablespoon (15 mL) | Total Fat 3.5 grams
Saturated Fat 1 grams | Sodium 40 milligrams | Total Carbohydrates 8 grams
Fiber 0 grams | Sugar 8 grams | Protein 0 grams

Recipe makes 32 (1-tablespoon) servings (or 2 cups/500 mL).
* Nutrition data is approximate and is for informational purposes only.


* If your vegan butter is very firm, you can leave it at room temperature to soften a bit before starting this recipe.

If the frosting becomes too thin, add a bit more icing sugar and beat again.


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{ 29 comments… read them below or add one }

Natalya May 9, 2017 at 3:11 pm

This cream cheese looks so yummy, I can’t wait to try it on the new cinnamon roll recipe you posted!!

Angela, can you recommend a vegan cream cheese to use for this?


Angela Liddon May 10, 2017 at 9:06 am

Hi Natalya, I used Daiya brand for mine, but any should work as long as it’s unflavoured/plain. I hope you enjoy the cinnamon rolls! :)


Julie May 11, 2017 at 3:52 pm

Love this blog! How about a vegan butter rec?


Angela Liddon May 12, 2017 at 8:16 am

Thanks, Julie! I tested my vegan cinnamon rolls with Melt and Earth Balance. Both worked great!


Holly Pedrini May 10, 2017 at 10:22 am

Can you offer a way to make these without the powdered sugar?


Angela Liddon May 10, 2017 at 11:36 am

Hi Holly, Feel free to leave off the Vegan Cream Cheese Frosting–the cinnamon rolls will still be tasty without, I promise! If you still want some sort of extra topping for the rolls, though, you could try serving some vegan butter on the side (spreading little dabs on here and there as you eat), or maybe even coconut whipped cream. I’m not sure how the vegan cream cheese frosting could be made without using icing sugar, as I haven’t tested out any alternatives yet, but you may be able to find some ideas online. If you decide to try anything, please let us know how it goes!


Leanna May 19, 2017 at 12:44 am

Hi Holly, sometimes I blend cream cheese and raisins to make “icing” for my daughter. It’s decent, especially if the cake or bun you’re putting it on is already sweet. You could try googling a version of that if you don’t want to use icing sugar.


Marcia May 10, 2017 at 10:45 am

A quick suggestion – I recently discovered Kite Hill brand (almond based) cream cheese. OMG, I’ve not tasted anything this good since I ate the real thing! It’s a bit pricey, but inside the cover of the “cream cheese style spread – Plain cover/wrapper is a coupon for $1.00 off! I’ve only found it at Whole Foods & there, the cashiers will ask if you want them to use the coupon! It comes in a few flavors and so far I’ve tried the Plain, Chive & Ricotta and none of them disappointed, AT ALL! Do yourself a favor and look for the Kite Hill brand! And NO! I’m not being paid to promote them, I just LOVE their products!


Angela Liddon May 10, 2017 at 11:41 am

Thanks for the rec, Marcia!


Kiah May 15, 2017 at 6:55 am
Recipe Rating:

This is my favorite cream cheese too!


Kiah May 15, 2017 at 6:58 am
Recipe Rating:

This is amazing! Cream cheese frosting was always my favorite and I am so happy to have a vegan substitute :) I used Miyoko’s Kitchen butter and Go Veggie vegan cream cheese. This makes more than enough to handle the cinnamon roll recipe.


Angela Liddon May 15, 2017 at 9:11 am

Thanks for sharing, Kiah! I’m so pleased you enjoyed the recipe. :)


yogamom May 22, 2017 at 3:58 pm

Hi Angee, I just tried to pin this frosting recipe but the pic will not come up and recipe will not transfer. Just letting you know there’s a problem with this, thank you!


Yael Tamar July 12, 2017 at 1:05 pm
Recipe Rating:

Cheese is my all time favorite and to see a vegan substitute i was so very excited.. it tasted so yummy…


Angela Liddon July 13, 2017 at 12:20 pm

So glad you enjoyed it!


Amanda September 3, 2017 at 4:54 pm

This looks really good! I have never used icing sugar so this will be a new experience! Thanks!


Monica October 22, 2017 at 5:42 pm
Recipe Rating:

I topped my vegan cinnamon rolls with a slight variation of this recipe and it was delicious. I only added 1.5 cups of powdered sugar though, and that was plenty sweet I would not have wanted to add 2 cups it would have overdone it. I also added about twice as much vanilla. For those without electric beaters like me, no fear, hand beating worked just fine! Just sift your powdered sugar beforehand. Thanks for the recipe!


Angela (Oh She Glows) October 23, 2017 at 6:48 am

Thanks for sharing your tips Monica…love the doubled vanilla in there!


Amber October 26, 2017 at 10:00 am
Recipe Rating:

I have tried this recipe today and I love the taste. Frosting was finger licking.


Rachel November 17, 2017 at 4:58 pm
Recipe Rating:

How long does this last in the fridge for? x


Angela (Oh She Glows) November 18, 2017 at 2:15 pm

Hi Rachel, Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.


martin huang November 18, 2017 at 9:05 am
Recipe Rating:

i tried this today. it was really good.


Gret January 31, 2018 at 4:52 am
Recipe Rating:

Woo Hooooo! That is great news, Angela! So happy for you-you have worked sooo hard and you deserve to be recognized. Can’t wait til you can get them sold here in the UK!! ;-)


Angela (Oh She Glows) January 31, 2018 at 7:55 am

Thanks so much for the kind words!


Samantha Mazzuca August 18, 2018 at 9:35 pm
Recipe Rating:

This recipe for the frosting is delicious, the perfect addition to the cinnabons!


Amanda September 7, 2018 at 6:31 pm

Hey Angela!
I was wondering, because I can’t seem to find a recipe anywhere, if you knew how to make vanilla icing without the powder sugar.

I would love to use maple syrup or a different healthier, natural sugar. Do you have any recipe ideas?

I was thinking maple syrup, coconut butter, vanilla extract, milk, or maybe a banana for the sugar so it’s white…what are your thoughts?


Angela (Oh She Glows) September 10, 2018 at 8:54 am

Hi Amanda,

Oh such a great question. I have tried to make one with a cashew butter base but I never landed on one that I really felt was a great replacement. I may have to revisit the recipe this season! :) Sorry I can’t be of more help.


Cassandra January 28, 2019 at 9:12 pm

Angela, I am so grateful for this dairy-free “cream cheese” frosting recipe! Thank you 😁
Just FYI, though, that this page will not “pin” to Pinterest 😢 I have bookmarked it, but having this recipe readily available through Pinterest would be great!

Thanks again 💕


Angela (Oh She Glows) January 29, 2019 at 3:26 pm

So glad you enjoy it Cassandra! We’re working on a new blog redesign and I hope to have a pin it button again soon :)


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