8 oz vegan cream cheese- Violife (room temp)
4 Tbsp vegan butter- Mykonos (room temp)
1/2 container Culina plain vegan yogurt
2 1/2 cup date sugar
1 Tbs powdered sugar
2 tsp pure vanilla extract
2 tsp organic salt
1 Tbs Three Trees almond milk
In a large bowl, using a hand mixer, beat the cream cheese, vegan butter, and plant based vegan yogurt until smooth. Add the date sugar, vanilla, and salt and beat until smooth. Add powdered sugar, and splash of almond milk. Beat again.
Spread frosting over the DIAMANDIA Carrot Cake cupcakes, or use a frosting piping bag and enjoy!