Place the vegan butter in a small microwave-safe bowl and heat for 10 seconds. Stir. If the residual heat doesn't melt it, heat another 7 seconds and stir. The goal is to get it melted but not hot. It will better combine with the cream cheese without forming lumps.
Place the cream cheese and butter in the bowl of a stand mixer or a large mixing bowl. Beat until creamy and combined.
Add half of the powdered sugar and half of the cocoa powder. Mix on low speed for about 10 seconds to get the powders mostly incorporated.
Add the remaining sugar and cocoa. Mix on low speed for 10-15 seconds. Add the vanilla and beat until smooth. Stop when it looks creamy or you'll beat in too much air.
This frosting should go no more than 8 hours without refrigeration.
If you need to quickly bring up the temp of the cream cheese, place on a plate and microwave in 5 second increments just until soft - much longer and it will melt.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.