It is not easy to make a vegan frosting that really tastes like cream cheese but our Sol Cream Cheese Frosting is the best ever.
To the power blender or food processor, add the soaked cashews, vinegar, lemon juice, powdered sugar, vanilla & salt.
Blend until well combined then while the blender is running add the milk, & lastly slowly add the coconut oil to be sure it emulsifies.
Scrape down the sides if needed & continue blending until it is completely smooth.
Pour the frosting into a container with a lid & and refrigerate for 3 hours to thicken. You can even let it sit in the fridge overnight or overnight.
While waiting for frosting to cool make the SOL Canyon Kitchen World’s Best Carrot Cake.
Frost or top any delicious treat with this frosting & enjoy!