This creamy icing is reminiscent of traditional cream cheese icing–> but without the heavy cream cheese!
Loaded with nutrient-rich raw cashews, it’s not your average sweet topping. It’s a great source of manganese, magnesium, phosphorus, copper and vitamin K, and happens to be bursting with anti-viral, anti-bacterial and anti-fungal properties, thanks to the coconut oil and raw honey.
Enjoy over your favorite cupcakes and quick breads for a creamy, decadent treat!
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Creamy Cashew Icing (Dairy-free)
makes 1 1/4 cups
Ingredients:
3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
2-4 tablespoons water, as needed for blending
Directions:
Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken.
The longer it chills, the thicker it will get!
Spoon it over your favorite baked goods, and serve immediately! (Keep the frosted treats chilled, if not serving immediately.)
- ¾ cup raw cashews, soaked 2-3 hours and rinsed
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- 2-4 tablespoons water, as needed for blending
- Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
- Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken. The longer it chills, the thicker it will get!
- Spoon the icing over your favorite baked goods, and serve immediately! (Keep the frosted treats chilled, if not serving immediately.)
Enjoy!
[...] #8 Creamy Cashew Icing [...]
hi megan, have you tried a chocolate version of this frosting? i was also wondering if its possible to use a piping bag with this frosting?
thanks!
I have tried a chocolate version, but I didn’t like it enough to post a recipe about it yet. This is more of an icing that will spread, rather than a frosting that can be piped… I don’t think it would hold any sort of shape on a cupcake.
[...] used brown sugar instead of white because I don’t normally have white sugar at home) with chocolate cashew cream frosting (see cover photo!). But… company never made it, so we got them all to [...]