Cream Cheesy Vegan Frosting

5.0 from 1 reviews
Cream Cheesy Vegan Frosting
Prep time
Total time
Thanks to the wonderful invention of dairy-free cream cheese, this old favorite is possible.  While many vegan hard "cheeses" fail the palatable test, soft "cheeses" fair much better.  Brands such as Tofutti and Sheese (there are a few others I believe) "cream cheese" are remarkably similar to the "real thing."  So grab a tub and enjoy this dessert topper.  Thanks to the Vegan Chef for this great recipe!
Serves: 2½ cups
  • 8 ounces vegan “cream cheese,” softened
  • ⅓ cup dairy-free margarine
  • 3 cups powdered sugar
  • 1 teaspoon vanilla (optional)
  • ½ teaspoon almond extract (optional)
  1. Using an electric mixer or in a large bowl with a hand held mixer, place the “cream cheese” and margarine, and cream them together.
  2. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Just made this recipe. It was excellent! My husband loves it, too. I am going to freeze a few pieces against my husbands wishes. He feels we will eat the whole thing :./ hahahaha Thank you!

  2. I made this icing today and I could not get it to set-up. I mixed it for close to 10 minutes and it did not get “fluffy.” I then refrigerated it and decided to wait some time and see if mixing it again would bring some “fluff” and it did not happen. It still tastes good, just did not turn out a good consistency for me.

    • Hi Lauren, I’m so sorry this recipe didn’t work for you. The results can vary depending on the brand of cream cheese alternative that you use. Also, the more powdered sugar added, the more it will thin (this is with the cream cheese alternative specifically). The recipe above was shared by Chef Beverly, however, I do make cream cheese frosting different myself to get thicker results. For the carrot cupcakes that I made for Allergic Living magazine, I use just 1/4 cup of margarine and 1 to 1-1/2 cups powdered sugar. I can’t publish the full recipe here yet, I have to wait one full year. However, those are the ratios that I use. It produces more of a “cream cheesy” result that contrasts nicely with sweet cupcakes. Once I can reprint that, I will redirect this recipe to that one.

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