Lemon Cashew Frosting

Lemon Cashew Frosting

A creamy dairy-free frosting made from soaked cashews, bright lemon, and a touch of maple sweetness.

Total 4 hr 15 min Makes 24 oz Calories 178/serving

Dietary

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

Allergens

Tree nuts

Soaked raw cashews blend into a silky, spreadable frosting brightened with fresh lemon juice and zest. It suits vegan cakes, cupcakes, and cinnamon rolls where a tangy, naturally sweetened topping is wanted, and it sets up slightly firmer after chilling.

Ingredients

  • 2 cups raw cashews, soaked in water 4 hours and drained
  • 1/3 cup maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup melted coconut oil
  • 2 tablespoons water, as needed
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Drain the soaked cashews and rinse under cold water.

  2. Combine the cashews, maple syrup, lemon juice, lemon zest, melted coconut oil, salt, and vanilla extract in a food processor or high-speed blender.

  3. Blend on high, scraping down the sides as needed, until completely smooth and creamy, 3 to 5 minutes, adding water 1 tablespoon at a time to reach a spreadable consistency.

  4. Transfer the frosting to a bowl and chill until firm enough to spread, at least 2 hours.

  5. Spread or pipe over cooled cakes or cupcakes. Store leftovers covered in the refrigerator.

Rate this recipe

★ 3.5 (1)

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    Lemon Cashew Frosting

    Soaked raw cashews blend into a silky, spreadable frosting brightened with fresh lemon juice and zest. It suits vegan cakes, cupcakes, and cinnamon rolls where a tangy, naturally sweetened topping is wanted, and it sets up slightly firmer after chilling.

    4 hr 15 min 24 oz 178 cal

    Ingredients

    • 2 cups raw cashews, soaked in water 4 hours and drained
    • 1/3 cup maple syrup
    • 1/4 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 1/4 cup melted coconut oil
    • 2 tablespoons water, as needed
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      Drain the soaked cashews and rinse under cold water.

    2. 2

      Combine the cashews, maple syrup, lemon juice, lemon zest, melted coconut oil, salt, and vanilla extract in a food processor or high-speed blender.

    3. 3

      Blend on high, scraping down the sides as needed, until completely smooth and creamy, 3 to 5 minutes, adding water 1 tablespoon at a time to reach a spreadable consistency.

    4. 4

      Transfer the frosting to a bowl and chill until firm enough to spread, at least 2 hours.

    5. 5

      Spread or pipe over cooled cakes or cupcakes. Store leftovers covered in the refrigerator.