Date Sweetened Cashew Frosting

Vegan and sugar-free date sweetened cashew frosting can be thinned for a glaze

5 from 1 review

This date sweetened cashew frosting can be thick enough for frosting a cake or a thin coffeecake glaze. Since it’s sugar-free, it’s also a healthy afterschool snack. Serve it as a dip for apples or spread on bagels. 


Units Scale
  • 1 cup of raw cashew
  • 2 cups water for soaking the cashews
  • 10 large Medjool dates, pits removed
  • 1 tsp vanilla extract
  • 1/2 cup of water for frosting, more as needed.


  1. Cover the cashews in water and soak for 2 hours. 
  2. Grind the cashews in a blender using as little water as possible so that you have a thick cashew cream.
  3. If you want to culture the cashews at this point, for a cream cheese-like flavour follow my recipe for making cultured cashew yogurt. Otherwise, continue with the rest of the frosting recipe.
  4. Add the dates and vanilla extract to the blender and continue to grind. Add as much water as needed to ensure that you end up with a smooth consistency. Keep it thick for frosting, or add a bit more water to make a glaze.
  5. Store in the refrigerator and use within a week.


  • I only have an ordinary blender so my cashews aren’t super smooth. I secretly covet a Blendtec or a Vitamix (affiliate links), which would make a super smooth cashew frosting. 
  • This frosting really isn’t very sweet. Feel free to sweeten it with 1/4 cup to 1/2 cup of vegan icing sugar (affiliate link).

Keywords: gluten free, dairy free, refined sugar free, healthy, glaze, icing, holiday, birthday, spread, dip