Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Cream 'Cheese' Frosting

Rated as 3.33 out of 5 Stars

"Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads."
Added to shopping list. Go to shopping list.


30 m servings 91
Original recipe yields 24 servings (2 cups)


{{model.addEditText}} Print
  1. Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners' sugar until light and fluffy. Refrigerate at least 20 minutes before using.

Nutrition Facts

Per Serving: 91 calories; 5.1 11 0.6 0 66 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

this frosting is delicious - great creamy texture, nice and sweet and really easy.

I substituted vanilla bean for vanilla and added a couple of tablespoons soy milk to get a good texture-didn't use soy flour.

Very good, using vegan cram cheese. A bit runny, but excellent taste.

Only one person liked this. It had a weird aftertaste and everybody ended up scraping it off their cake.