The problem with dairy-free cream cheese used to be that it was a huge block of soy. I just couldn't eat it, it was an instant stomach ache. Luckily for me (and maybe for you!), Daiya launched a dairy-free cream cheese that's made out of coconut oil, tapioca, canola oil, and other things—you can read the rest of the ingredients here. We love it (really—this isn't a sponsored post!) both on our bagels or in our frosting.

Prep Time: 10 minutes

Ingredients:
3 cups confectioner's sugar, sifted
8 oz. cream cheese substitute (we used Daiya Plain Cream Cheese Spread)
1/2 cup butter alternative (we used Earth Balance Soy Free)
1 tbsp. pure vanilla extract

Optional Spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground clove

1. Fluff Your Cream Cheese
With an electric mixer, whip together your butter, cream cheese substitute and vanilla. Gradually add your confectioner's sugar.

2. Spice and Whip
If you'd like spice, add your cinnamon, nutmeg, and ground clove. Whip your frosting at the highest speed possible for at least a minute, getting a good amount of air into the mixture. 

3. Fiddle Until It's Right
Frosting is a little bit finicky—we have to play with it every time we make it. Vegan cream cheese frosting is the hardest because it breaks, or separates, easily. Your frosting should be stiff! It should hold up on its own without running or melting. If you look at it and it's breaking—if it looks like it's separating and turning into little pearls—add more powdered sugar, a half cup at a time, until it's better. If it's stiff but tastes too gritty, whip in a little bit of milk substitute, one tablespoon at a time, until the texture is a little more smooth. Be careful, though—too much milk and it will begin to break. If you want more flavor, add more spices!

Bookmark this recipe; it'll come in handy, especially come Easter time! We're about to review my new favorite cake mix We reviewed my new favorite sweet bar mix from 1-2-3 Gluten Free (check the recipe out here!) and this deliciousness is the perfect complement. 

Enjoy!