By: Susan Joy
My creamy Vanilla Cashew Frosting is paleo, dairy-free and plant-based. Soaked and blended cashews help make the lovely creamy base to this frosting.
It’s perfect to spread over a large cake and use as a creamy frosting on cupcakes or as a replacement for cream over your healthy desserts.
- 1 1/2 cups raw cashews, soaked for 2 – 3 hours
- 150g full fat coconut cream, solid part after chilling the can for several hours
- 3 Tbsp maple syrup (100%)
- 2 tsp vanilla extract (organic)
- 1 1/2 Tbsp coconut flour
- Pinch of fine sea salt
Drain the soaked cashews and rinse well, knocking off any excess water. Add to a high-speed blender.
Open the can of chilled coconut cream, scoop out and weigh the solid cream that you find on the top. Add it to the blender with the maple syrup, vanilla, coconut flour, and salt.
Blend on high until you reach a smooth and creamy consistency with no cashew bits present. Use a spatula to scrape down the sides of the blender jug and blend again for a further 10 – 12 seconds.
Transfer the frosting to a bowl and place it covered in the fridge to thicken (blending will have warmed the frosting). Chill for several hours or overnight before frosting your cakes.
Frost your cake or cupcakes and place them in the refrigerator until ready to serve. You can also freeze your frosted cupcakes (freeze separately first, then place in a container or snaplock bag once the frosting is set firm.
Note: This frosting can also be piped if made a little thicker. Increase the coconut flour to 2 tablespoons, and once thickened overnight, use a piping bag to decorate.