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CREAMY NOT CHEESE FROSTING

Sweets and Treats

October 25, 2026

CREAMY NOT CHEESE FROSTING – paleo recipe

Frosts 24 cupcakes This creamy frosting has a long “waiting period” for preparation, but the results are worth the wait. It’s pretty hard to make a plain frosting if you don’t use milk, butter, or cream, but we think this recipe hits the bullseye. Try it on our Red Brownie Cupcakes or ZuCakes recipes! INGREDIENTS • 3 C (35°F) raw macadamia nuts or raw cashews, soaked and rinsed (overnight, or at least 4 hours) • ¼ C maple syrup • ¼ C honey • 1 Tbsp (15 ml) vanilla extract • 1 Tbsp (15 ml) almond extract • 1 Tbsp (15 ml) apple cider vinegar • 2 tsp (10 ml) lemon juice INSTRUCTIONS AND HOW KIDS CAN HELP 1. Combine all ingredients in a food processor or blender. 2. Scrape sides, making sure all pieces are puréed and incorporated. 3. If mixture does not yet resemble a frosting-like texture, pulse in 1 tablespoon (15 ml) almond milk (or any milk) a teaspoon at a time until rich and creamy. 4. Frost cupcakes to your liking. If using a piping bag ensure a wide tip to avoid nut pieces getting clogged. 5. Store chilled for up to several weeks.

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Creamy Not Cheese Frosting does the near-impossible: a rich, fluffy frosting with no milk, butter, or cream. Soaked macadamias or cashews blend with maple syrup, honey and vanilla into something that frosts like a dream. The soak takes patience, but the result is worth the wait.

Pro Tips

  • Soak the nuts overnight — or at least 4 hours — then rinse them well. This is the single step that decides whether your frosting is silky or grainy.
  • Scrape down the processor constantly so every last nut piece gets puréed into the cream.
  • If it's not frosting-thick yet, pulse in almond milk one teaspoon at a time; it thickens suddenly, so go slowly.
  • When piping, use a wide tip — small tips clog on any remaining nut pieces and ruin your swirls.
  • Store it chilled, where it keeps for several weeks — it firms in the fridge, so re-whip before frosting.

Frequently Asked Questions

Why do the nuts have to soak?

Soaking softens the nuts so they whip into cream instead of paste. Skip it and no amount of blending will get you a smooth frosting.

Macadamias or cashews — which is better?

Macadamias give a richer, more buttery frosting; raw cashews are milder and more affordable. Both whip up beautifully once soaked.

How long does this frosting keep?

Several weeks in the fridge. Bring it to room temperature and re-whip briefly before using so it's creamy again.

Is it really dairy-free?

Completely — no milk, butter, or cream anywhere. The richness comes entirely from the nuts, and the vinegar and lemon juice add that cream-cheese tang.

Recipe Card

CREAMY NOT CHEESE FROSTING – paleo recipe
Stav Kogan

CREAMY NOT CHEESE FROSTING

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 C raw macadamia nuts or raw cashews, soaked and rinsed (overnight, or at least 4 hours)
  • ¼ C maple syrup
  • ¼ C honey
  • 1 Tbsp vanilla extract
  • 1 Tbsp almond extract
  • 1 Tbsp apple cider vinegar
  • 2 tsp lemon juice

Method
 

  1. 1.
  2. Combine all ingredients in a food processor or blender.
  3. 2. Scrape sides, making sure all pieces are puréed and incorporated.
  4. 3. If mixture does not yet resemble a frosting-like texture, pulse in 1 tablespoon almond milk (or any milk) a teaspoon at a time until rich and creamy.
  5. 4. Frost cupcakes to your liking. If using a piping bag ensure a wide tip to avoid nut pieces getting clogged.
  6. 5. Store chilled for up to several weeks.

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