The Ultimate Guide to the Best Non Dairy Cream Cheese for Frosting

November 9, 2025 •

5 min read

Over 26% of Americans now identify as flexitarian, vegetarian, or vegan, driving a surge in dairy-free alternatives. Finding what is the best non dairy cream cheese for frosting, however, can be a challenge, as different brands offer varying textures and flavors for baking and frosting.

Quick Summary

A detailed comparison of popular non-dairy cream cheese brands, evaluating their texture, flavor, and performance for making stable and delicious frosting. Includes crucial preparation techniques for success.

Key Points

Kite Hill: Made from almonds, offers a smooth texture and authentic tang, but may be softer and requires good chilling for stable frosting.
Tofutti: A soy-based veteran brand known for its reliable, sturdy texture in frosting, making it an affordable and dependable option.
Violife: A coconut oil-based cream cheese with a rich, creamy texture when cold, but must be kept chilled to prevent it from becoming oily and melting.
Miyoko's Kitchen: Cashew-based and cultured, offering a pronounced tangy flavor that may be too strong for sweet frostings but is ideal for those seeking an artisanal taste.
Frosting Stability: Always use chilled ingredients, avoid over-mixing, and chill the finished frosting to achieve the thickest, most stable results.
Thickening Tips: If the frosting is too soft, adding a tablespoon or two of cornstarch or extra powdered sugar can help firm it up without compromising flavor.

Finding the Best Non-Dairy Cream Cheese for Frosting

The quest for the perfect, pipeable dairy-free cream cheese frosting can be a journey of trial and error. The right non-dairy cream cheese alternative must deliver a classic tangy flavor and, most importantly, a stable, creamy texture that holds up when whipped and spread. Not all vegan cream cheeses are created equal; some can be too watery or oily, which leads to a runny frosting disaster. This guide will explore the top contenders, their characteristics, and essential tips for ensuring your dairy-free frosting is a success every time.

Top Contenders for Non-Dairy Cream Cheese Frosting

Kite Hill Cream Cheese Alternative

Made from an almond milk base, Kite Hill is a popular choice for frosting due to its smooth consistency. It spreads easily and has a pleasant, lightly tangy flavor that is very close to traditional cream cheese. However, some bakers report it can be on the softer side, which may require a longer chilling time for the final frosting, especially for piping. Some tasters also find it to be a little too tart, but this can be balanced with powdered sugar. Its almond base is a consideration for those with nut allergies.

Tofutti Better Than Cream Cheese

One of the original players in the vegan market, Tofutti is soy-based and has a long-standing reputation for being reliable in baking. Many bakers prefer it for frosting because it is sturdy and less prone to splitting than some other brands. While some critics find its flavor to be less authentic or slightly bland compared to other newer alternatives, its dependable texture is a major asset when whipping up a stable frosting. This is an excellent option for those with nut allergies and a solid, affordable choice.

Violife Just Like Cream Cheese

Coconut oil is the main ingredient in Violife's cream cheese, which provides a rich, creamy consistency and a flavor that many find shockingly accurate to dairy cream cheese. For frosting, its firm texture straight from the fridge is a big plus. The key is to use it cold and avoid warming it too much, as it can get oily and melt when warm. This makes it perfect for a chilled frosting but less ideal for baking in a cheesecake. Its allergen-friendly profile (nut-free, soy-free) is a huge benefit for many.

Miyoko's Kitchen Cultured Vegan Cream Cheese

Using a cashew milk base, Miyoko's offers a cultured, artisanal-style cream cheese with a pronounced tangy, "cheesy" flavor. While its premium ingredients and texture are highly praised for savory applications and spreads, its strong flavor can sometimes be overpowering in a sweet frosting, likened by some to goat cheese. It is also thicker than many alternatives but can have consistency issues, sometimes separating during mixing. It is a fantastic product for those who want a very specific, cultured flavor profile, but bakers should be mindful of its potent tang.

Daiya Plant Based Cream Cheeze

Daiya has reformulated its products over the years, now often using an oat cream base, and can be easier to find in many stores. Reviews on its suitability for frosting are mixed; some find its texture too gummy or that it lacks a convincing cream cheese flavor. However, it can work in a pinch, and the brand is continually improving its formulas. It is also often soy and nut-free, depending on the specific product line.

Comparison Table: Non-Dairy Cream Cheeses for Frosting


Brand	Base Ingredient	Flavor Profile	Best for Frosting?	Notes
Kite Hill	Almond Milk	Mild, tangy, slightly nutty	Excellent	Smooth, but can be a bit soft; requires good chilling.
Tofutti	Soy	Neutral, less tangy	Very Good	Exceptionally sturdy and stable, a classic for a reason.
Violife	Coconut Oil	Mild, creamy, slightly coconut	Very Good	Excellent creamy texture when cold, but melts easily when warm.
Miyoko's Kitchen	Cashew Milk	Strong, very tangy/cultured	Good	Flavor can be intense; best if balanced well with sugar.
Daiya	Oat Cream/Coconut	Variable, can be mild	Fair	Mixed reviews on texture and taste for frosting; newer formula may vary.

Tips for Perfect Non-Dairy Cream Cheese Frosting

No matter which brand you choose, these techniques will help ensure your frosting is thick, stable, and delicious:

Start Cold: Use both your non-dairy cream cheese and vegan butter straight from the refrigerator. Unlike dairy cream cheese, warming vegan versions can cause them to become oily and runny.
Avoid Over-mixing: Once you add the vegan cream cheese to the creamed vegan butter, mix it just until it's incorporated. Over-beating can cause it to break down and become runny, especially with coconut oil-based versions.
Sift Your Powdered Sugar: To avoid clumps and ensure a perfectly smooth frosting, sift your powdered sugar before adding it.
Chill the Bowl: For extra insurance, chill your mixing bowl and beaters in the freezer for 10-15 minutes before starting. A colder environment helps the frosting to firm up faster.
Add a Thickening Agent (If Needed): If your frosting turns out a little soft, a tablespoon or two of cornstarch can help thicken it without adding much extra sweetness. Refrigerating the frosting is also an effective way to let it firm up.
Refrigerate Before Use: After making your frosting, it is always a good practice to chill it in the refrigerator for at least an hour. This allows it to set up, making it easier to pipe or spread, especially in warmer weather.
The Best Vegan Butter: Using stick-style vegan butter (like Earth Balance or Miyoko's) is crucial for a stable frosting, as tub versions are too soft and can cause an oily, runny result.

For a reliable recipe to try with these tips, check out this guide: Purely Kaylie's Vegan Cream Cheese Frosting recipe.

Conclusion

Ultimately, the best non-dairy cream cheese for frosting depends on your priorities: taste, texture, and dietary needs. For a safe, sturdy bet, Tofutti offers consistent, reliable results, though some find the flavor lacking. For a milder, smoother profile that mimics classic cream cheese well, Kite Hill is an excellent choice, provided you manage its softer texture. If you prioritize a coconut-free, soy-free, and nut-free option with an uncanny creamy flavor, Violife is a strong contender, though you must handle it with care to avoid melting. For a more intense, cultured flavor, Miyoko's can work, but its tanginess needs careful balancing. By choosing the right brand and following smart preparation techniques, you can achieve a dairy-free frosting that is every bit as delicious and beautiful as the traditional version.

Frequently Asked Questions

For piping, a non-dairy cream cheese with a firm, stable consistency is best. Tofutti is a classic choice known for its sturdiness, while Violife also works well if kept cold. Using vegan butter sticks instead of spreads also helps create a firmer frosting.

Your frosting might be runny because the vegan cream cheese or butter was too warm, or it was over-mixed. Over-mixing can break down the cream cheese, and using room-temperature ingredients can cause an oily or soft consistency. Always use cold ingredients and mix just until combined.

Yes, Kite Hill is a good option for dairy-free frosting, particularly if you enjoy a tangy, almond-based flavor. Since it can be on the softer side, it's crucial to use it very cold and chill the finished frosting well to ensure it firms up for piping or spreading.

No, not all vegan cream cheeses are suitable for frosting. Some brands are formulated for spreading and have a higher moisture content, leading to a runny frosting. Look for a brand known for its stability, like Tofutti or Violife, and always use it cold.

For a nut-free option, Tofutti (soy-based) and Violife (coconut oil-based) are excellent choices. Both offer a consistent, stable texture that works well for cream cheese frosting.

To thicken runny frosting, try adding an extra 1/2 cup of powdered sugar and mixing again until combined. For a less sweet option, add 1-2 tablespoons of cornstarch. Finally, chilling the frosting in the refrigerator for at least an hour is highly effective for firming it up.

Yes, often. Tubs are sometimes formulated to be softer for spreading, while blocks can be firmer and more suitable for baking and frosting applications, holding their shape better.