Vegan meals made in under 20 minutes
While it seems unlikely that vegan cream cheese frosting can taste the same as dairy it is definitely true! You can use this cream cheese on cakes (carrot and other), cupcakes, cinnamon swirls and so much more.
This recipe tops around 12 muffins, 16 cupcakes or the top and middle of an 10 inch cake, alternatively scale the recipe up or down to suit your bake. You will need a hand mixer or strong arm.
500g sifted icing sugar
270g vegan cream cheese
140g vegan margarine
1 1/2 tsp vanilla
2 tsp lemon juice
- Beat the margarine in a bowl until smooth and add the cream cheese. Beat together with an electric whisk until light and fluffy
- Add the sifted icing sugar gradually mixing thoroughly between each addition
- Add the lemon juice and vanilla and beat for a few minutes. If the mixture becomes runny put it in the fridge to firm up. The cream cheese I used was quite loose so the mixture required more icing sugar but go by eye and make sure the mixture is nice and thick
- Keep in the fridge until you’re ready to use it and keep iced cakes/muffins/cupcakes in the fridge once frosted
We love this recipe because it’s vegan making it better for the environment. The meat and dairy industry is the biggest contributor to climate change so where you can cut down or cut out your meat and dairy!
Lauren works for a public health charity, has been vegetarian for 11 years (newly vegan this year) and volunteers for an animal charity in her spare time. Her favourite eco product is the Face Halo.
Got a recommendation to add to our Quick Vegan: series? Let us know.