Paleo Vegan Maple Cream Frosting

• Vegan
• Gluten free
• Paleo

• Condiments

  • 1 1/2 tsp Lemon juice
  • 1/3 cup Maple syrup

• Baking & Spices

  • 3/16 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1 1/2 cups (198 grams raw unsalted cashews, raw unsalted

• Liquids

  • 1 tbsp Water

Found on texanerin.com

Ingredients

• 1 1/2 cups (198 grams) raw unsalted cashews, soaked1
• 1/3 cup + 1 tablespoon maple syrup (I recommend using the darker Grade B kind so that the maple taste is more intense)
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 3/16 teaspoon salt
• 1 1/2 teaspoons lemon juice

Directions

• Drain the cashews and place all the ingredients in a high speed blender jar (I dont think this would work in a food processor).
• Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
• Add more lemon juice, vanilla and salt, if desired. Refrigerate for about 2 hours before frosting your cake or cupcakes.
• Refrigerate in an airtight container for up to 3-4 days. I like to use 1 cup (about 2/3 of the batch) on a 1-layer 9 cake.