Cashew Cream Frosting
Thick and creamy vegan frosting makes the perfect topping for a carrot cake, or smeared on a batch of cupcakes. This recipe couldn’t be easier, just throw all ingredients into a blender and there you are! Softened cashews always blend easier, so if time allows, soak the cashews for at least half an hour before mixing.
1 Mason Jar / 2 Cups
1¼ Cup Cashews
1 tbsp Coconut Oil
¼ Cup Coconut Milk
3 tbsp Maple Syrup
1 tsp Vanilla Extract
Begin by soaking the cashews for 30 minutes. If you’re not the type to plan ahead, simply soak the cashews while preparing the rest of your ingredients.
Juice the lemon directly into your blender.
Melt the coconut oil and add to the blender.
Pour in the coconut milk, maple syrup, and vanilla extract.
Finally top off with your soaked cashews and blend until smooth and creamy.
Transfer to a mason jar and refrigerate allowing the frosting to thicken for approximately 2 hours.