I found this recipe on my new favorite blog, This Rawsome Vegan Life. It’s yummy. As you know, I’m already obsessed with cashew cream. If you want to experiment with macadamia nuts, those would work well, too.
- 2 cups raw unsalted cashews, soaked in water for ~2 hours
- 1-2 Tb lemon juice
- 2 Tb coconut oil
- 1/3 cup maple syrup
- 1 Tb water, plus more as needed – used sparingly
Soak the cashews, then drain and rinse.
Combine all ingredients in a high speed blender (like Vitamix) and blend until smooth. You may need to add a small amount of water; use as little water as possible to keep the consistency thick. Refrigerate and use when ready in place of traditional frosting.
I use this on Blueberry Lemon Birthday Cake and Paleo Carrot Cake.