Strawberry Cream Cheese Frosting: Surprise, It’s Dairy-Free!

Dairy Free Strawberry Cream Cheese Frosting from In Johnna's Kitchen

Dairy isn’t my friend right now.  I keep trying to at least get along with dairy, even if we don’t get to be close friends.  I indulge in a little goat cheese with roasted beets.  I occasionally put a smear of my favorite sheep milk cheese on a muffin.  And then body reminds me it’s just not gonna work out between us.  Darn it.

This means no cream cheese either.  Until recently the only non-dairy cream cheese I could find didn’t work for me on two levels: I didn’t like the flavor and texture and it contained ingredients I would rather not eat.

Last week that changed.  Daiya’s new Cream Cheese Style Spreads starting showing up in the Kansas City area.  I first found them at a grocery store across town, thanks to Marly.  I still haven’t found them at any of the stores where I expected to spot them (Whole Foods, Nature’s Pantry) but did find them at a mainstream grocery store just a mile from home.  Crazy!

daiya strawberry cream cheese style spread in johnna's kitchen

Here’s the scoop on this new yumminess from Daiya:  it has the texture of “real” cream cheese.  The strawberry variety used in this recipe contains real strawberries and no artificial colors.  It’s great on a bagel. In fact, I bought gluten-free bagels for the first time in over a year just so I could try it out.

And then I made frosting.  Boy, did I make frosting.   I frosted these cupcakes and took them to the drive-in movie for our friend Dave’s birthday.  A gal there was over-the-moon about the frosting.  She was so surprised when I told her the frosting was dairy free.  That’s my point exactly, you’d never know!

Stay tuned, I’ve got a spicy recipe coming up with another variety of Daiya’s Cream Cheese Style Spread.  I’m just getting started over here…

Strawberry Cream Cheese Frosting: Surprise, It’s Dairy-Free!

Strawberry Cream Cheese Frosting: Surprise, It’s Dairy-Free!


  • 8 oz. Daiya Cream Cheese Style Strawberry Spread, room temperature
  • 4 cups powdered sugar, sifted
  • 1 stick Earth Balance vegan butter-y substitute (or 1/2 cup soy-free variety), softened
  • 1 t. vanilla bean paste or vanilla extract
  • 1 to 2 T. non-dairy milk of your choice


  • In bowl of stand mixer fitted with paddle attachment, cream together stick of Earth Balance and Daiya Cream Cheese Style Spread. Blend on medium until well incorporated.
  • One cup at a time, mix in powdered sugar with mixer on low. Add another cup only after the first is incorporated.
  • Once all powdered sugar is mixed in, add vanilla.
  • Slowly, a teaspoon at a time, add in non-dairy milk until frosting is the consistency you prefer.
  • With mixer on medium-high to high, mix frosting until it is light and fluffy.
  • This frosting is best kept refrigerated. It did hold up well in temperatures in the high 80s outdoors, but I wouldn't recommend it, especially if you are a heavy froster like me.




  1. says

    You truly excel at cupcakes, Johnna! Like you, I keep trying to be friends with dairy and it keeps stabbing me in the back. :-( Love that there’s an alternative like this now. :-) (I couldn’t go for those other dairy-free subs either.) As I told you earlier, I adore that last photo!


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