Servings: 2 cups
Vegan Cream Cheese Frosting
Vegan cream cheese frosting made with raw cashews is rich and creamy - an incredible substitute for regular cream cheese frosting!
Ingredients
- 2 cups raw cashews soaked overnight
- 1/3 cup + 1 tablespoon pure maple syrup*
- 2 tablespoons fresh lemon juice to taste
- 1/4 cup unsweetened almond milk or more for thinner frosting**
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Soak the cashews in water overnight, or at least 3 hours. Drain cashews and pat dry.
- Add the cashews to a food processor and process until a thick paste has formed. You'll need to stop the food processor and scrape the sides several times - this will take a couple of minutes!
- Leaving the food processor on, slowly stream the pure maple syrup, lemon juice, and almond milk through the opening. Add the pure vanilla extract and sea salt, and continue processing until the frosting is smooth and creamy. Taste the frosting for flavor and add more pure maple syrup and/or lemon juice if desired. For thinner frosting, add more almond milk
- Transfer frosting to a sealable container or jar and refrigerate until ready to use. Frosting will keep for up to 1 week in a sealed container in the refrigerator.
Notes
*Make frosting low-carb by replacing the pure maple syrup with sugar-free confectioners sweetener and adding another 1/3 cup of full-fat coconut milk (to offset the loss of liquid). You can also increase the sweetness of the frosting by adding more pure maple syrup.
**Use any non-dairy milk, including oat milk, cashew milk, soy milk, or coconut milk
Nutrition
Serving: 1/4 cup, Calories: 198kcal, Carbohydrates: 17g, Protein: 5g, Fat: 12g, Fiber: 1g, Sugar: 10g