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.
Creamy Cashew Icing (Dairy-free)
makes 1 1/4 cups
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
Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
The longer it chills, the thicker it will get!
- 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.)
Make it Vegan: Use maple syrup instead of honey.