Sweet or Savory Vegan Buttercream

Sweet or Savory Vegan Buttercream
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Sweet or Savory Vegan Buttercream


  • Author: Great Eastern Sun
  • Total Time: 27 minute
  • Yield: 612 servings 1x
  • Diet: Vegan


This is a base recipe that can be used for so many things. It is great all by itself, but can be made into a frosting or a vegan sweet ricotta or even a cheesy spread. This recipe is lightly sweetened with the wonderful nutty, thick sweetness of brown rice syrup which really makes it the versatile buttercream that you can dress up however you like.



1 cup raw cashews (soaked in filtered water 26 hours or overnight)

1/4 cup Brown Rice Syrup

2 tablespoons vegan butter (melted, but not “hot”)

2 teaspoons almond extract

1/4 teaspoon Sweet White (sweet) or Mellow White Miso (savory)

2 tablespoons warm filtered water

1/4 cup fresh squeezed orange juice

Optional Add Ins

2 oz Firm Tofu


Warm 2 tablespoons of water and add in miso whisking to combine and fully dissolve miso. Drain cashews and add to blender along with all other ingredients. Blend until smooth and creamy, scraping down the sides and continuing to blend until you have reached your desired consistency. If you are adding in the tofu, crumble it into blender.

Remove cream from blender and place in large, flat covered dish. The more you can spread it out the quicker it will cool and become more solid. This recipe does not have to be cooled, but it will thicken if cooled and the flavor will develop if left in the refrigerator overnight.

This recipe is good for 5 days in the refrigerator and can be used to top cakes, fruit tarts, muffins, and even ice cream! We are showing it on top of a fruit and nut oatmeal to make a sweet breakfast treat!


Good for 5 days in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 10 – 15 minutes

Keywords: vegan, dessert recipe, gluten free, vegan buttercream, whole food recipe, sweet white miso, brown rice syrup