Place the softened vegan butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 minutes until light and fluffy.

Whisk together the sifted powdered sugar and cocoa powder in a separate bowl to ensure no lumps remain.

Add the sugar and cocoa mixture to the butter in 1/2 cup increments, mixing on low speed until combined.

Add the vanilla extract and sea salt to the mixture.

Pour in the almond milk one tablespoon at a time while continuing to mix on low speed.

Once all ingredients are incorporated, increase the mixer speed to high and beat for 2 minutes until the frosting is smooth and airy.

Adjust consistency by adding more powdered sugar to thicken or more almond milk to thin as required for piping or spreading.