Cashew Buttercream

A healthier Dairy-Free Low Sugar buttercream. The best compliment to any cake!

Cashew Buttercream
Time 45 – 60 mins | Makes 2 1/2 cups

  • 1 1/2 cups Cashews (soaked in boiling water for 10 mins)
  • 1/4 cup Melted Cacao Butter
  • 1/2 cup Coconut Cream
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract (or any flavouring you like)
  • 3 – 5 tbsp Almond Milk


Start by blending all Ingredients but the Almond Milk till smooth. Next put the mixture in the freezer for 30 mins. Transfer the mixture to a cake mixer and mix. Put the mixture in the freezer again for 15 – 30 mins. Afterwards add in the Almond milk and mix one last time with the cake mixer to form a nice creamy texture.

Use this buttercream to Ice or use as a filling for basically any cake.

5 thoughts on “Cashew Buttercream

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    1. I haven’t tried it with coconut oil but it might work Alot of vegan cooking is just trial and error so it’s best to give it a try and see how it goes 😃


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