Cashew Buttercream Frosting
Ingredients
Classic Cashew Buttercream Frosting
-
1½
cups
raw cashews
-
½
cup
full-fat coconut milk or cream
-
3-4
Tbsp
maple syrup
-
¼
cup
melted coconut oil
-
¼
tsp
lemon zest
-
1-2
Tbsp
lemon juice
-
1
tsp
pure vanilla extract
-
¼
tsp
sea salt
Tangy Cashew Cream Cheese Frosting
-
1½
cups
raw cashews
-
⅔
cup
Coconut Yogurt or Coyo Coconut Yogurt
-
3-4
Tbsp
maple syrup
-
¼
cup
melted coconut oil
-
1½-2
tsp
apple cider vinegar
-
¼
tsp
lemon zest
-
1
tsp
pure vanilla extract
-
¼
tsp
sea salt
Instructions
- Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours, then drain thoroughly.
- Add soaked cashews and remaining ingredients to a blender based on the frosting style you're making.
- Blend until creamy and smooth, scraping down the sides as necessary.
- Taste and adjust flavor, adding more maple syrup, vanilla, or additional ingredients for tangy frosting if desired.
- Transfer frosting to a mixing bowl, cover, and place in the freezer for 45 minutes.
- Remove from freezer and whisk, then freeze for another 45 minutes to 1 hour and whisk again.
- Leave in the freezer until semi-firm (about 2-4 hours), then use a hand mixer or whisk to blend until creamy.
- If too thick, microwave in 15-second increments or leave at room temperature to soften before using.
Nutrition Facts (estimated)
Servings
8
Calories
243
Total fat
21.5g
Total carbohydrates
12g
Total protein
3.8g
Sodium
20mg
Cholesterol
0mg
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