Cashew Cream Frosting

Cashew Cream Frosting

Soaked cashews blend into a silky, dairy-free frosting with a subtle, rich sweetness.

Total 4 hr 5 min Makes 24 oz Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This frosting relies on soaked raw cashews blended until smooth with a touch of maple syrup and vanilla, creating a creamy, pourable topping without any dairy. It works well on vegan cakes, cupcakes, or as a fruit dip, and firms up slightly when chilled for easier piping.

Ingredients

  • 2 cups raw cashews
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/4 cup coconut cream
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt

Method

  1. Place the raw cashews in a bowl and cover with hot water. Soak for 4 hours, or soak overnight in cool water, then drain and rinse well.

  2. Transfer the drained cashews to a high-speed blender or food processor along with the maple syrup, melted coconut oil, coconut cream, lemon juice, vanilla extract, and salt.

  3. Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy, 3 to 4 minutes.

  4. Taste and adjust sweetness or salt as needed, blending briefly to combine.

  5. Transfer the frosting to a covered container and chill in the refrigerator until thickened to a spreadable consistency, at least 2 hours.

  6. Stir or briefly re-whip the frosting before spreading or piping onto fully cooled cakes or cupcakes.

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★ 3.3 (1)

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    Cashew Cream Frosting

    This frosting relies on soaked raw cashews blended until smooth with a touch of maple syrup and vanilla, creating a creamy, pourable topping without any dairy. It works well on vegan cakes, cupcakes, or as a fruit dip, and firms up slightly when chilled for easier piping.

    4 hr 5 min 24 oz 210 cal

    Ingredients

    • 2 cups raw cashews
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil, melted
    • 1/4 cup coconut cream
    • 2 tablespoons lemon juice
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon fine sea salt

    Method

    1. 1

      Place the raw cashews in a bowl and cover with hot water. Soak for 4 hours, or soak overnight in cool water, then drain and rinse well.

    2. 2

      Transfer the drained cashews to a high-speed blender or food processor along with the maple syrup, melted coconut oil, coconut cream, lemon juice, vanilla extract, and salt.

    3. 3

      Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy, 3 to 4 minutes.

    4. 4

      Taste and adjust sweetness or salt as needed, blending briefly to combine.

    5. 5

      Transfer the frosting to a covered container and chill in the refrigerator until thickened to a spreadable consistency, at least 2 hours.

    6. 6

      Stir or briefly re-whip the frosting before spreading or piping onto fully cooled cakes or cupcakes.