Vegan White Chocolate Cashew Buttercream

Vegan White Chocolate Cashew Buttercream

By the Gracious Vegan

Almond Cake with White Chocolate Filling 16x9.jpg

After I included vegan white chocolate chunks in a contest-winning cookie recipe last Christmas, I decided I wanted that flavor in a cake frosting. Many experiments later, I have arrived at this solution. This frosting also serves well as a filling, as I show in this photo with the Gracious Vegan Almond Poppy Seed Cake.

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes (even if you have a high-speed blender).

  • 1 cup raw cashew pieces

When they are done soaking, rinse and drain them. Then put them in the bottom of a blender and add just enough water to barely cover them. Blend on high under you have very smooth cashew cream. Set aside. 

Separately cream butter with a mixer on medium speed.

  • 1/2 cup (1 stick) vegan butter at room temperature

Very carefully melt the white chocolate. Use a double-broiler or a microwave (for the microwave, start with 45 seconds, stir, then 30 seconds, stir, then 10-second increments). Stop heating the chocolate when there are still a few small lumps of unmelted chocolate in the bowl and stir them smooth. Do not let it cool much before adding to the butter, or else there will be chunky pieces of chocolate in the frosting. Add to the creamed vegan butter and whip on medium until creamy.

  • 3.5 ounces vegan white chocolate chips or roughly chopped bar chocolate

Add powdered sugar, and cream on medium until light and fluffy, 1-2 minutes. 

  • 1.25 cups powdered sugar

Stir in the following ingredients and beat on high for about 1 to 3 minutes until the buttercream frosting is smooth and fluffy. 

  • Cashew cream

  • 1/2 teaspoon vanilla extract

  • A pinch of salt

Timing: About 20 minutes

Nutrition: Not healthy, but vegan/plant-based

Gluten-free

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