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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.)
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
Instructions
- 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.)
Notes
Nutrition
Calories per serving: 97, Fat: 7g, Carbohydrates: 8g, Fiber: 0g, Protein: 1g
Enjoy!
This stuff is so good!! We used coconut nectar instead of raw honey. It turned out really, really awesome.
How long does it stay good for? And BTW is amazing!!!
could u use a food processor instead of the blender??
I’m allergic to coconut oil, can I use something in its place?
If you can tolerate real butter, that’s usually the best substitute for coconut oil as it firms up when chilled.
Hello! I would love to make this for my gingerbread cookies but I was wondering if it is possible to use maple syrup in place of the honey? I am guessing it may change the consistency a little bit? Let me know what you think! Thank you!
Maple syrup usually results in a “runnier” consistency than honey, and you might need a little more since honey tends to be sweeter. It will taste good, I’m just not sure how it will affect the consistency! Let us know if you try it.
Hi,
Could you use maple syrup instead of honey? If so, would you use the same amount? Thanks!
I think honey has a stronger taste and sweetness, so you could probably use less– just add a little water if needed to compensate.
Thank you!
Ok this is so cooooool! The recipe tastes just like cream cheese!
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.
I want to use some cashew butter I have on hand to save time. How much should I use?
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. 🙂
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.
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.
…to clarify, I meant the taste of the recipe, not the taste of the guar-gum