High Protein Vegan Frosting

High Protein Vegan Frosting

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This recipe uses firm tofu to create a silky smooth, high protein vegan frosting sturdy enough to pipe!

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I don’t know about you, but I am sooooo tired of using coconut milk and cashews in vegan desserts. After looking around, I finally decided to come up with my own nut-free recipe!

This is going to be your go-to high protein vegan frosting recipe that doesn’t require soaking cashews or scraping coconut fat out of a can.

Why I Love This Recipe

Not only are we adding nutrition benefits like protein and isoflavones, we’re cutting out all the saturated fat you’d be getting with cashew or coconut-based frostings. It’s truly a win-win. You can’t taste the tofu at all, but you probably already knew that. Tofu is infamously flavorless 😉

Ingredients for High Protein Vegan Frosting

• Tofu: it’s a shame that tofu gets a bad reputation because it really is an ideal ingredient for baking! When blended, it has a creamy texture without all the saturated fat that would come from using a nut based alternative. Choose extra firm for the best results in this recipe!
• Maple syrup: my liquid sweetener of choice!
• Vanilla: either as an extract or vanilla bean paste. I recently learned you can find vanilla as a powder over in Europe! That would probably work just as well – if not better – in this recipe.

That’s it! Just three ingredients and a blender.

Variations You’ll Love

• Lemon juice: the tang from the lemon is perfect for recreating a “cream cheese” style icing!
• Cinnamon: great for fall flavored cakes and treats
• Citrus zest: a little goes a long way to really enhance the flavor here!

Make Colored Frosting – Naturally Dyed Frosting Recipes

• Pink: 2-4 tsp of blended freeze-dried strawberries or raspberries
• Red: 2-3 tsp of juice from a defrosted bag of frozen cherries
• Orange: 1/4 tsp turmeric + 1-2 tsp of blended freeze-dried strawberries or raspberries
• Yellow: 1/4 tsp turmeric
• Green: 2-4 tsp matcha powder
• Blue: 2-4 tsp of blended freeze-dried blueberries
• Purple: 2 tsp blended freeze-dried blueberries + 1-2 tsp juice from a defrosted bag of frozen cherries
• Brown: 1-3 tsp dutch processed cocoa powder

Substitutions

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High Protein Vegan Frosting

This recipe uses firm tofu to create a silky smooth, high protein vegan frosting sturdy enough to pipe!

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Dessert

Keyword: dairy-free, gluten free, keto, no coconut, vegan, vegetarian

Servings: 8

Calories: 63.31kcal

Equipment

• Food processor

Ingredients

• 1 block extra firm tofu 397 grams
• ¼ cup maple syrup or honey if not vegan
• 1 tsp vanilla extract or vanilla bean paste

Instructions

Make the Frosting

• Press the excess water out of the tofu. Cover with a clean, dry kitchen towel and place a heavy object on top (cookbooks work well). Wait about 10 minutes.
• Add the pressed tofu to a food processor or high speed blender and blend until smooth and silky.
• If storing for future use, transfer to an airtight container and store in the fridge for up to 24 hours.*

Piping Instructions

• Fit your piping bag with the tip you want to use.
• Use a tall, empty glass to stabilize the piping bag while you fill it.
• Fill the bag about ¾ of the way up. Roll the top of the bag over 2-3 times.
• Pipe your design carefully, use cold icing for best results. If icing becomes too warm, the edges of your design "melt" and appear less sharp.

Notes

*The frosting will separate slightly if left to sit in the fridge for more than 6 hours. When ready to use, whisk the frosting for about a minute before transferring to a piping bag.

Nutrition Profile

Did you try this recipe? Let us know how it went in the comments!