Cashew Frosting (dairy-free)
This vegan frosting is made with cashews for a rich and creamy dairy-free frosting! The vanilla and cream cheese variations are perfect on cupcakes, cake, cinnamon rolls, donuts, and more!
Servings: 3 cups of frosting
Ingredients
- 1 ½ cups raw cashews soaked, rinsed, and drained
- ½ cup powdered sugar or more as needed
- ⅓ cup agave nectar or maple syrup
- 4 Tablespoons refined coconut oil melted
- 1 Tablespoon freshly squeezed lemon juice
- 3 teaspoon vanilla extract
- pinch of Himalayan pink salt
Instructions
- Add everything to a high-speed blender. Blend in one-minute intervals until the frosting is super smooth and creamy. Scrape down the sides as needed. Tip: For a sweeter frosting blend in more powdered sugar to reach your desired sweetness. If it becomes too thick, add a splash of water to help along the blending process.
- Chill the frosting in the fridge for at least 2 hours. Stir/whisk it often to keep it smooth. (You can also chill it in the freezer for an hour, stirring every 15-20 minutes. Move the chilled frosting to the fridge.)
- Store cashew frosting in a covered container in the fridge until you're ready to use it. Keeps for up to 5 days.
Notes
- For cream cheese frosting, add 3-4 Tablespoons freshly squeezed lemon juice. Taste and add more lemon juice as needed for tang.
- Prep time does not include time for soaking cashews.
- Using maple syrup will darken the frosting.
- Keep frosted desserts in the refrigerator until you're ready to serve. Warmer conditions may cause the frosting to soften, so it's best to keep it chilled.
Nutrition
Serving: 1cup | Calories: 763kcal | Carbohydrates: 62g | Protein: 6g | Fat: 55g | Saturated Fat: 36g | Polyunsaturated Fat: 14g | Sodium: 11mg | Fiber: 1g | Sugar: 50g
