Vegan Cashew Frosting

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 1/4 cup Honey
  • 2 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 2 tbsp Water, filtered

Found on robustrecipes.com

Description

Ingredients

• 1 cup raw cashews, soaked in water for 6 to 8 hours
• ½ cup coconut oil, melted
• ¼ cup honey (or sub maple syrup or agave nectar for vegans)
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons filtered water

Directions

• Drain the soaked cashews from their water.
• Add all ingredients to the bowl of a high powered blender or a food processor (high powered blender would be best, it would create the smoothest texture). Blend until smooth. Scrape sides as needed to make sure everything is well incorporated. Taste test and adjust as needed: adding more honey/maple syrup for sweetness or more lemon juice for tang, or more vanilla for flavor.
• Transfer the frosting to a large mixing bowl. Cover and place it in the freezer for 30 minutes. Remove and use a stand mixer or hand mixer to whip until thick, about two minutes. Cover and place back in the freezer for 10 minutes and then whip again for 3 minutes, or until thick and fluffy. Repeat this process until the frosting is pretty fluffy in texture, if its not cold enough it wont whip up, yet if its too cold it will become almost grainy in texture. I whipped it a total of 3 times.
• Once whipped you can decorate your cake, cookies, cupcakes etc by placing the frosting in a piping bag or spreading it on with a knife. The frosting does tend to dry out after a while so its best to frost your dessert just before serving.
• Store the frosting in an air tight container in the fridge for up to 7 days. The frosting will become harder as it is chilled. Allow it to rest at room temperature for 20 to 30 minutes before frosting desserts.