Cream Cheese Frosting (Paleo, Vegan)
14 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup raw cashews
- ¼ cup refined coconut oil
- ¼ cup honey (or maple syrup or ⅓ cup liquid allulose (for keto))
- 3 tablespoons coconut cream
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
Method
- Place the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) Drain the cashews and set aside.
- Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Blend the soaked and drained cashews and the other frosting ingredients on high speed until very smooth.
- Transfer the frosting to an airtight container and chill in the fridge until stiff (about 3 hours and up to a day).
- Once chilled, you can spread it on all your favorite desserts!