Vegan Cream Cheese Frosting with Pecans

  • 1 (8 oz) container of non-dairy cream cheese, softened
  • 1 tablespoon vegan butter 
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • Unsweetened almond milk to thin
  • ½ cup chopped pecans

Combine cream cheese and butter, beating until smooth. Add powdered sugar and the vanilla, and then beat until light. Add a couple of tablespoons of milk at a time to thin. By hand, stir pecans into mixture. Refrigerate until needed.


Always add solid ingredients, nuts or fruits, at the end of mixing and gently mix in by hand.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.