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Soy & Dairy Free Cream Cheese Frosting

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Soy & Dairy Free Cream Cheese Frosting

Can you think of anything better to top cakes, muffins and cupcakes than a chocolate-rich, soy and dairy free cream cheese frosting. Whether you need to stay away from dairy or you are simply looking for a twist on traditional buttercream frosting, this thick and delicious vegan cream cheese frosting is way healthier than the regular one and it’s also free from gluten and very low in sugar!

Soy and Dairy Free Cream Cheese Frosting

If you are wondering what’s the secret ingredient of my soy and dairy free cream cheese frosting, the answer is “Mozzarisella Cremoso”, a super-delicious spread made from germinated brown rice, apple vinegar and cold pressed coconut oil.

You probably remember seeing “Cremoso” featured on my dairy free cheese platter post. Well, what’s cool about this product, is that it has a hint of sourness that makes it perfect for both savory and sweet preparations. And how could I not to put it to the test in a mouthwatering, healthy dessert!?

Soy and Dairy Free Cream Cheese Frosting

Now that Plant Based Foods USA started to distribute my favorite dairy free Italian cheese line from “Mozzarisella” in the US, I love to be able to create recipe with these products that you guys can try and recreate at home!

You can either purchase it on their site, or in smaller quantities in all Wegmans stores on the East Coast, at Orchard Grocerin NY, Riverdel, Brooklyn and on this online store. Not only is “Mozzarisella” made with organic ingredients, it’s also free from the main 8 food allergens and very easy to digest. And I promise, after you try it, you’ll fall in love with how delicious it is (better than real cheese) and with how clean the ingredients are, and you’ll never buy another type of vegan cheese!

Soy and Dairy Free Cream Cheese Frosting

Now, back to our soy and dairy free cream cheese frosting! It has the same taste and consistency of regular frosting and it does not get melty at room temperature, and it holds the shape beautifully, even when you need to pipe it out of the pastry bag, so it’s perfect to decorate healthy treats to serve at a party!

Soy and Dairy Free Cream Cheese Frosting

Also, you know I am all about limiting the amount of sugar I put in my recipes as much as possible, but if you want it to be a little more sweet, you can add a pinch of green stevia in it the mixture or an extra 1/2 a teaspoon of agave syrup.

Soy and Dairy Free Cream Cheese Frosting

But let’s go straight to the recipe: the amount of soy and dairy free cream cheese it yields is enough to decorate 8 large muffins or 16 small ones. And if you want to try it over a different type of muffin, you are welcome to use my recipe for Gluten Free Vanilla Chocolate Muffins or my Grain Free Orange Muffins. Test them out and let me know what you think!

Soy and Dairy Free Cream Cheese Frosting

Soy and Dairy Free Cream Cheese Frosting

Preparation
time:

00:05

Cooking
time:

00:00

No. of
servings:

8

To make the muffins, check out my muffin recipes here:

  1. Cream together your dairy free cream cheese, together with the agave syrup, raw cacao and vanilla.
  2. Melt the dark chocolate in a double boiler and mix it into the cream cheese mixture.
  3. Add in the melted coconut oil and continue mixing until smooth and creamy.
  4. Transfer you soy and dairy free cream cheese frosting into a pastry bag and store it in the refrigerator before using it to topped your healthy treats!

I think you are going to love this soy and dairy free cream cheese frosting and I can’t wait to see your recreations! Don’t forget to share this recipe on your Facebook and to save it on your favorite Pinterest board, and subscribe to my weekly newsletter so that you never miss a post!!

Lots of love!!

Ambra

Soy and Dairy Free Cream Cheese Frosting

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Soy & Dairy Free Cream Cheese Frosting

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Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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2 Comments

  • Ryann January 22, 2019 9:23 pm

    I’ll have to try this! I have a weak spot for frosting, but I’m AIP, so frosting always sets me back. Thanks for this recipe!

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