To the cream cheese and butter mixture, add the white vinegar, lemon zest, vanilla extract (or powder), and salt. Continue to beat the mixture on medium speed until all the ingredients are thoroughly incorporated and the mixture is uniform.

Gradually add the sifted powdered sugar to the bowl, beating on low speed at first to incorporate the sugar without causing it to puff out, making a mess in your kitchen. Once the sugar begins to blend into the mixture, increase the speed to medium, continuing to beat until the frosting is smooth and creamy. Scrape down the sides of the bowl with a spatula and give the frosting one final mix on medium speed to ensure that it is completely smooth and no sugar pockets remain.

This vegan cream cheese frosting is now ready to use. It can be spread on cakes, cupcakes, or cookies. If the frosting is too thick for your preference, you can adjust the consistency by adding a teaspoon of plant-based milk at a time, beating well after each addition until you reach the desired consistency.