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If there’s one frosting I come back to again and again, it’s this vegan cream cheese frosting. It’s smooth, spreadable, and has that classic tangy flavor with a hint of lemon zest to brighten things up. This frosting is perfect on just about everything—my vegan cinnamon rolls, pumpkin cinnamon rolls, eggless red velvet cake, and of course, vegan carrot cake.

Made with just five simple ingredients, this version skips the weird aftertaste that some dairy-free options can leave behind. I’ve also included my favorite vegan cream cheese brands that whip up beautifully and actually taste good.

spreading the dairy-free cream cheese frosting on carrot cake. — spreading the dairy-free cream cheese frosting on carrot cake!

Emily’s Recipe Notes:

Flavor: Tangy, sweet, and balanced with a hint of lemon.
Texture: Smooth, creamy, and spreadable—firms up nicely when chilled.
Difficulty: Easy! Just a handful of ingredients and a quick mix.

Why We Love this Cream Cheese Frosting Recipe:
It tastes just like classic cream cheese frosting but it’s completely dairy-free. It’s easy to customize, works on everything from cinnamon rolls to cake layers!

Ingredients:

Ingredient Highlights & Some Substitutions

Vegan Cream Cheese

I recommend using Violife for the best flavor and texture. It has a clean, tangy taste and whips up beautifully without that artificial aftertaste some other brands have. Trader Joe’s vegan cream cheese is a great budget-friendly option, and Tofutti also works well, though it tends to have a softer texture. Personally, I’m not a fan of Kite Hill’s cream cheese for frosting—it’s quite tangy and doesn’t have the most balanced flavor once mixed.

Just be sure it’s cold-softened—soft enough to mix, but still cool to the touch. If it’s too warm, the frosting can turn runny and need extra sugar to thicken.

Vegan Butter

I like either Trader Joe’s Dairy-Free Buttery Sticks or Violife butter sticks for this frosting. Both are creamy, easy to work with, and don’t have an overwhelming flavor. Avoid using tub-style butters, which are often too soft and can affect the final texture. You can read more about the best vegan butter brands for baking here.

Powdered Sugar

You’ll need 4 cups (450g) to create structure and sweetness. Sift it for the smoothest, fluffiest result. If your frosting turns out too soft, you can add more powdered sugar, but you shouldn’t need to if the butter and cream cheese are the right temperature.

Vanilla Paste or Extract

Pure vanilla rounds out the tanginess of the cream cheese. Vanilla paste adds more flavor (and those little flecks), but regular extract works just as well.

Lemon zest

Just a bit of lemon zest helps brighten the frosting and enhances the tangy cream cheese flavor without making it taste like lemon frosting.

Cornstarch (optional)

If your frosting feels a little soft after mixing, stir in 2-3 tablespoons of cornstarch. It’ll help firm things up without adding more sweetness.

Helpful Equipment

Hand mixer or stand mixer – Whips the frosting into a smooth, fluffy texture.
Rubber spatula – Helps scrape down the sides and get every bit out of the bowl.
Zester or microplane – For finely zesting your lemon.
Mixing bowl – Medium to large size depending on your batch.

Step By Step Guide

cubed softened vegan butter in a large bowl.

Add the softened vegan butter to a large mixing bowl. I like cubing it which makes creaming easier!

creamed vegan butter with powdered sugar being poured on top.

Add half the powdered sugar and beat until combined.

the creamed vegan butter and powdered sugar.

Use a spatula to scrape down the sides as needed.

softened vegan cream cheese on top of the creamed vegan butter and sugar.

Add the softened vegan cream cheese on top and mix to combine.

vanilla bean paste and the remaining powdered sugar.

Pour in the remaining powdered sugar and vanilla.

lemon zest in the vegan cream cheese frosting.

Add lemon zest and cornstarch (if needed), then chill to firm up.

TIP: Frosting will thicken as it chills—perfect for spreading or piping once set.

How to Store the Frosting

Fridge: Store leftover frosting in an airtight container in the fridge for up to 1 week.
Freezer: Freeze in a sealed container for up to 2 months. Let thaw in the fridge, then rewhip before using.

the decorated vegan carrot cake. — vegan carrot cake with the dairy-free cream cheese frosting

Troubleshooting

1. My frosting is too soft.

This is usually due to overly soft cream cheese or butter. Try chilling the frosting for 1–2 hours to let it firm up.
If it’s still too loose, beat in 2-3 tablespoons of cornstarch or a bit more sifted powdered sugar until it holds its shape.

2. It tastes too sweet.

Cream cheese frosting is about the same sweetness as buttercream, but if it’s overwhelming, try adding a pinch of salt or an extra touch of lemon zest to balance the flavor.
Also, make sure you’re using salted vegan butter—it really helps cut the sweetness.

3. The texture is grainy or lumpy.

This can happen if your powdered sugar isn’t sifted or your ingredients are too cold.
Make sure everything is softened (but not warm) and smooth out any lumps by mixing a little longer or straining the frosting through a fine mesh sieve.

the vegan cream cheese frosting in a bowl. — vegan cream cheese frosting!

Tips From Emily’s Kitchen

Use room temperature ingredients:
Cold cream cheese or butter can lead to a lumpy texture.
Sift the powdered sugar:
For a smoother finish, especially if you’re piping the frosting.
Chill before piping or spreading:
Pop the finished frosting in the fridge for about 1 hour if it’s too soft to work with.

these create the best flavor & texture!

Recipes To Use This Frosting With

Vegan Cakes

Vegan Pumpkin Cinnamon Rolls with Cream Cheese Icing

Did You Make This Easy Vegan Cream cheese frosting Recipe?

I’d love to know! Leave a star rating and comment below!

Vegan Cream Cheese Frosting

5 from 1 vote

By Emily

Perfectly creamy and tangy vegan cream cheese frosting made with 5 ingredients and a touch of lemon zest—just like the classic, no dairy required.

3.5 cups

Prep Time 5

Total Time 5

Servings cups

3.5 cups

Ingredients

▢ ½ cup softened salted vegan butter, like Violife Plant Butter
▢ 4 cups powdered sugar, 450g
▢ 6 oz vegan cream cheese, like Violife Just Like Cream Cheese – softened for ~20 minutes at room temp.
▢ 1 ½ tsp vanilla paste or extract
▢ Zest of ½ lemon
▢ 2-3 tbsp cornstarch, as needed

Instructions

Add the softened vegan butter to a bowl and beat until smooth and creamy.
½ cup softened salted vegan butter
Mix in half of the powdered sugar and beat until light and fluffy.
4 cups powdered sugar
Add the softened vegan cream cheese, remaining powdered sugar, and vanilla. Beat until smooth.
4 cups powdered sugar, 6 oz vegan cream cheese, 1 ½ tsp vanilla paste or extract
Stir in lemon zest and cornstarch (if needed), then chill the frosting for 1–2 hours to firm up before using.
Zest of ½ lemon, 2-3 tbsp cornstarch

Recipe notes

Make sure the butter and cream cheese are softened but still cool—too soft and the frosting can turn runny.

This recipe makes enough to frost a two-layer 8″ or 9″ cake or about 12–16 cupcakes.

Depending on the brand of vegan cream cheese, you may need a bit more or less powdered sugar or a spoonful of cornstarch to adjust the texture.

Nutrition

Serving: 0.25cupCalories: 196kcalCarbohydrates: 29.7gSugar: 28g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Basics

Cuisine American

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