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Cashew Frosting
www.theconsciousplantkitchen.comAn easy vegan cream cheese frosting with cashew to frost cakes, bread, and cookies.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cashew-frosting/ or scan the QR code here ➡️
Servings: 8 servings (1/4 cup each)
Calories: 325.6kcal
Ingredients
- 1 cup Raw Cashew unroasted, unsalted
- ½ cup Coconut Yogurt unsweetened
- 1 teaspoon Vanilla Extract
- ½ teaspoon Lemon Juice
- 2-3 tablespoons Maple Syrup or 5-7 drops liquid stevia
Optional - for a firmer texture
- 2-3 tablespoons Melted Coconut Oil or melted cocoa butter
Instructions
- 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.
- Drain over a sieve and place the soaked drained cashews in the jug of a high-speed blender along with the remaining ingredients.
- Blend on high-speed in bursts of 30 seconds, scraping down the walls of the jug if needed, until the mixture is smooth.
- Transfer the mixture into a bowl, refrigerate for 1 hour to set.
- 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.
Storage
- 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.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 325.6kcal | Carbohydrates: 44.7g | Protein: 3.5g | Fat: 15.8g | Saturated Fat: 8.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.3g | Sodium: 7.8mg | Potassium: 285.6mg | Fiber: 0.9g | Sugar: 35.5g | Vitamin A: 0.1IU | Vitamin C: 0.6mg | Calcium: 70.4mg | Iron: 1.5mg | Magnesium: 63.4mg | Phosphorus: 114mg | Zinc: 1.5mg