Beat softened vegan cream cheese and vegan butter with a mixer for 2 minutes until combined and fluffy.
Add the apple cider vinegar, vanilla extract, salt, and a cup of powdered sugar and blend.
Add the remaining powdered sugar 1 cup at a time, blending well between each cup until the desired consistency is reached.
Notes
Make sure the butter and cream cheese are soft, but not melted. If it is too warm, you will have runny frosting. If it's too cold, you will have chunks of unblended cream cheese or butter in your frosting.
You can add slightly more or slightly less powdered sugar to adjust it to the sweetness and consistency that you desire.
Store in the fridge for up to 1 week. *Since the cream cheese is made with tofu and other perishable ingredients, keep the frosting refrigerated.
Note: Cream cheese frosting has a stickier, softer consistency than traditional buttercream. It will not pipe the same as other frosting made for cake decorating. If you want a drippy frosting like in the picture, frost your cake or bread when it's still slightly warm.