Creamy Cashew Icing (Dairy-free)

 

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!

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.)

5.0 from 2 reviews
Creamy Cashew Icing (Dairy-free)
Author: 
Prep time: 
Total time: 
Serves: 1¼ cups
 
This creamy icing is reminiscent of traditional cream cheese icing--> but without the heavy cream cheese! Enjoy it over any of your favorite baked goods.
Ingredients
  • 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
Instructions
  1. Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
  2. 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!
  3. Spoon the icing over your favorite baked goods, and serve immediately! (Keep the frosted treats chilled, if not serving immediately.)

Enjoy!

 

Comments

  1. Sarah says

    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!

    • says

      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.

  2. says

    I just made this frosting recipe last night and put it on a raw vegan carrot cake. It was really good. Due to long term bovine dairy allergies, I don’t really remember what cream cheese tastes like, but this was really good with carrot cake. One quick note – I didn’t have lemons, so I used a peach infused white balsamic vinegar instead for the acid component, and it still turned out really tasty. Thank you so much for this recipe! :)

  3. Diane says

    had this today….very good. Had it on the shortbread cookies (what’s the dif between those and the sugat cookies? Same ingredients).
    Planning to try almond flour crepes for the left over cashew ‘icing’….I made it so-so sweet so it seems like it would make for a rich filling.

  4. Love raw foodie says

    Oh my this taste so wonderful. Thanks so much for sharing this recipe. And it is so easy. It tasted like ice cream or pudding just superb, very interested in trying out your other recipes as I feel they will be great as well. :-)

  5. Ashley H says

    I love the sound of this to put on my multi allergic sons 2nd bday cake but I do wonder if I could leave out the lemon juice or does it play an important role? Acidic things are on our list of no nos, thanks!

  6. Gaminee says

    I made a chocolate version to have with strawberries. Just took out the lemon juice and coconut oil. Added quite a but of unsweetened cocoa. Til it was a dark brown color. Sorry. Kept adding so lost track of how much. Also used browned sugar instead for the chocolate version.

  7. says

    Hello Megan. You know what?! You made my day! Lol!

    I made some apple/carrot cupcakes using the pulp from my morning juicing and wanted a healthy frosting. I searched the web and found you! I’m so happy I did because this frosting was AMAZING! I was surprised how good it was!

    Thank you SO much and I look forward to checking out your other healthy recipes.

    Blessings,
    Tena

    P.S. I have some photos I wish I could post. :-)

    • peggy says

      I plan to try this….can I add 2 or 3 tablespoons of coconut flour to help firm it up? I want to add salted caramel and candy bacon on top.

      • Tiffany says

        Instead of coconut flour, I used some guar-gum, you only need a teeny tiny bit though, like 1/16 tsp…seriously. Just add it to the melted coconut oil before putting it in the cashews. Anyway, it firmed it up nicely. Not a super huge fan of the taste, seems like I couldn’t add enough lemon to cover it up, but the guar-gum does its job and it has no taste.

  8. Tiffany says

    I love the idea of this recipe, but I did not care for the taste. The raw cashews leave a strange aftertaste in your mouth. My family didn’t like it either. I think it could be good on a carrot cake but other then that, I wouldn’t use it.

Trackbacks

  1. […] This cake is free from refined sugar, gluten and dairy. I’ve also added a food herb called Chinese wolfberry (gou qi zi) to the mix. You may know these little red fruits as goji berries. I got lazy with the icing so it is made with icing sugar and soy cream cheese but you could leave it off or substitute it with any of these dairy and refined-sugar free options if you want to skip the icing sugar: maple orange frosting, easy cream cheese frosting or cashew cream cheese frosting. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: