Soy and Dairy-Free Cream Cheese Frosting

Can you think of anything better to top cakes, muffins and cupcakes than a chocolate-rich, soy and dairy free cream cheese frosting. Whether you need to stay away from dairy or you are simply looking for a twist on traditional buttercream frosting, this thick and delicious vegan cream cheese frosting is way healthier than the regular one and it’s also free from gluten and very low in sugar!

If you are wondering what’s the secret ingredient of my soy and dairy free cream cheese frosting, the answer is “Mozzarisella Cremoso”, a super-delicious spread made from germinated brown rice, apple vinegar and cold pressed coconut oil.

You probably remember seeing “Cremoso” featured on my dairy free cheese platter post. Well, what’s cool about this product, is that it has a hint of sourness that makes it perfect for both savory and sweet preparations. And how could I not to put it to the test in a mouthwatering, healthy dessert!?

Now that Plant Based Foods USA started to distribute my favorite dairy free Italian cheese line from “Mozzarisella” in the US, I love to be able to create recipe with these products that you guys can try and recreate at home!

You can either purchase it on their site, or in smaller quantities in all Wegmans stores on the East Coast, at Orchard Grocerin NY, Riverdel, Brooklyn and on this online store. Not only is “Mozzarisella” made with organic ingredients, it’s also free from the main 8 food allergens and very easy to digest. And I promise, after you try it, you’ll fall in love with how delicious it is (better than real cheese) and with how clean the ingredients are, and you’ll never buy another type of vegan cheese!

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Now, back to our soy and dairy free cream cheese frosting! It has the same taste and consistency of regular frosting and it does not get melty at room temperature, and it holds the shape beautifully, even when you need to pipe it out of the pastry bag, so it’s perfect to decorate healthy treats to serve at a party!

Also, you know I am all about limiting the amount of sugar I put in my recipes as much as possible, but if you want it to be a little more sweet, you can add a pinch of green stevia in it the mixture or an extra 1/2 a teaspoon of agave syrup.

But let’s go straight to the recipe: the amount of soy and dairy free cream cheese it yields is enough to decorate 8 large muffins or 16 small ones. And if you want to try it over a different type of muffin, you are welcome to use my recipe for Gluten Free Vanilla Chocolate Muffins or my Grain Free Orange Muffins. Test them out and let me know what you think!