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Cashew Frosting
This creamy cashew frosting is tangy without cream cheese, and is perfect for the traditional spiced pumpkin loaf I made here. Both recipes are dairy-free and vegan.
Prep Time
1
day
d
Total Time
1
day
d
Course:
Dessert
Cuisine:
vegan, dairy-free, gluten-free
Servings:
8
Calories:
70
kcal
Author:
Dee Dine
Ingredients
Cashew Frosting
1 ½
cups
raw unsalted cashews
(soaked overnight)
½
cup
cashew milk
3
tablespoon
coconut oil
(melted in the jar in hot water on the stove)
3
tablespoon
maple syrup
2
tablespoon
lemon juice
1
teaspoon
vanilla paste
pinch of
salt
Pumpkin Bread
Use my Healthy Pumpkin Bread Recipe Here
Instructions
Make the Cashew Cream Frosting
Soak the raw cashews in water in the refrigerator overnight.
The next day, rinse them, and blend with all other ingredients until smooth.
Taste the mixture and add water if it's dry, more lemon juice if it's not tangy enough, and more maple syrup if it is not sweet enough.
Cover the container and put it in the freezer for 30 minutes. Then remove, hand-mix again until smooth.
Keep refrigerated to keep it firm; and frost a cooled cake, either your own, or make my pumpkin bread
here
.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
11
mg
|
Potassium:
21
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
8
mg
|
Iron:
1
mg