Dairy-Free – A Long Process

I just recently perfected this recipe. I have spent a lot of time researching how to make my own cream cheese frosting for my carrot cake. Working around multiple allergies (dairy, nuts, soy) did not make this task simple. Dairy-free cream cheese is actually available to buy. Unfortunately, it is usually made from ingredients with soy or cashews/other nuts. I struggled to figure out how to get that cream cheese frosting consistency and flavor without, well, using ACTUAL cream cheese.

Lots of Allergy-Friendly Cooking During Quarantine

So, in the time of COVID and quarantine, I spent a lot of time working on my allergy-friendly cooking and baking. I don’t know about you, but at the beginning of the quarantine, I had my groceries delivered. Many times I received items that were at or almost at the expiration date. I had some dairy-free oat milk yogurt that was about to expire. I decided to give it a try in my frosting recipe. Why not? Well, it worked. My frosting tasted perfect. Finally!

So after lots of trial and error and many failures, I am so excited to share this recipe! Don’t forget to check out my Delicious Gluten-Free Carrot Cake recipe.

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Dairy-Free Cream Cheese Frosting

A dairy-free version of cream cheese frosting. Perfect for carrot cake or other desserts.

Course Dessert

Keyword carrot cake, dairy-free, frosting, homemade

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 140kcal

Equipment

• Stand mixer or a small hand mixer
• Measuring cups
• Measuring spoons
• Spatula

Ingredients

• 1/2 cup Spectrum (non-dairy) vegetable shortening
• 1/2 cup Non-Dairy butter 1 stick at room temperature
• 4 cups Confectioners' sugar (powdered sugar) sifted
• 2/3 cup Dairy-free yogurt (plain flavor) any brand – I use oat milk yogurt.
• 1/2 cup Tapioca flour (starch)
• 1 tsp Apple Cider Vinegar
• 1 pinch Sea salt

Instructions

• Using a mixer, cream the shortening and room temperature non-dairy butter together in a large bowl until smooth and fluffy.
• Beat in the yogurt.
• Gradually beat in the confectioners' sugar until smooth.
• Beat in the apple cider vinegar.
• Beat in the tapioca flour and pinch of sea salt.
• Continue mixing until smooth and creamy about 3-4 minutes.
• Set aside until ready to use.

Notes

Calories are based on 2 tablespoons

Make sure your non-dairy butter is at room temperature. Your frosting will have a creamier consistency.

If your frosting is a little thin, then add more tapioca flour 1 tsp at a time until it thickens.

Refrigerate after use. 

 

Leave me a comment and let me know what you think of this recipe.

Blessings, Laura xo

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