Description
Skip store-bought options, and make this sweet, fluffy vegan maple cream cheese frosting with simple, nutritious ingredients instead!
Ingredients
Units
Scale
- 1 1/2 cups (around 200 grams) raw cashew halves
- 1 teaspoon pure vanilla extract
- 2 Tablespoons melted coconut oil or melted vegan butter
- 1/3 to 1/2 cup maple syrup (adjust to desired taste)
- 4 Tablespoons canned coconut milk/cream
- 1 teaspoons ground cinnamon (optional)
- 1 teaspoon lemon juice or 2 teaspoons apple cider vinegar
- Dash sea salt
- Optional – 2 to 4 Tablespoons powdered sugar (for thicker frosting)
Instructions
- Place cashews in a large bowl and pour boiling purified water on top. Soak the cashews in the hot water for 1 to 2 hours or in room temperature water for 8 to 24 hours.The longer the soak time, the easier it is to blend.
- Drain the water and place the cashews, oil, and vanilla in a food processor or high speed blender. Blend for 5 minutes, stopping frequently to scrape the sides.
- Once smooth, add in the maple syrup, canned coconut milk, optional cinnamon, lemon juice and salt. Blend until the mixture is a thick texture like frosting. For thinner frosting add an additional 1-2 Tablespoons coconut milk.
- Chill the frosting in the fridge for 1+ hours before using. Allow the frosting to sit on the counter for 20 minutes before spreading onto cakes or muffins
- Store the frosting in the fridge for up to 3 days in an airtight container or the freezer for up to 1 month.
Notes
Prep Tips – We recommend pipping the frosting after it has chilled and thickened. The frosting will soften at room temperature due to the coconut oil.
- Prep Time: 10 min
- Chill Time: 2 to 24 hours
- Category: dessert
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 260
- Sugar: 12.8 g
- Sodium: 32.1 mg
- Fat: 17.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 22.4 g
- Fiber: 1.3 g
- Protein: 6.1 g
- Cholesterol: 0 mg