Cashew Frosting
An easy vegan cream cheese frosting with cashew to frost cakes, bread, and cookies.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Raw Cashew (unroasted, unsalted)
- 1/2 cup Coconut Yogurt (unsweetened)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Juice
- 2-3 tablespoons Maple Syrup (or 5-7 drops liquid stevia)
- 2-3 tablespoons Melted Coconut Oil (or melted cocoa butter)
Instructions
- 1
Place the raw cashews in a glass bowl, cover with boiling water. Place a lid on top of the bowl and set aside 30 minutes at room temperature.
- 2
Drain over a sieve and place the soaked drained cashews in the jug of a high-speed blender along with the remaining ingredients.
- 3
Blend on high-speed in bursts of 30 seconds, scraping down the walls of the jug if needed, until the mixture is smooth.
- 4
Transfer the mixture into a bowl, refrigerate for 1 hour to set.
- 5
Use to frost a two-layer 8-inch cake. This frosting is not pipeable. It's a buttercream-style frosting to spread on cake layers or the top of bread.
- 6
Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Thaw the day before in the fridge.