I have re-tested and re-shot the photos for this post to improve it’s quality. The original post is called Vegan Cashew Frosting. The recipe has been updated there also.
Hi, have you noticed that I have been gone for ummm a little over a week? Did you miss me?
Maybe I shouldn’t tell you, you may not have even noticed…. I was sick for a week and the idea of cooking and photographing with snot coming out of my nose was not the first thing I wanted to do. What a pretty picture, huh?
BUT now I’m healthy and ready to cook up a storm without any snot involved! CELEBRATE! Okay, before I tell you about this healthier vegan “buttercream” frosting I have one very important thing to tell you! You may have already noticed it, but I’m going to tell you anyways!
I got a NEW LOGO/HEADER for the blog!!!! My very talented sister-in-law, Angie designed it and I LOVE it so much!!! It’s totally professional and beautiful and represents my healthy food blog. She seriously rocks you guys!!!
Okay, speaking of healthy, let’s move on to this healthier vegan “buttercream” frosting, shall we?!
It’s Christmas time and you guys need some frosting for your baked goods! But frosting is packed with fat and loads of sugar. And we all want to have a cleaner, healthier option, right? I know I do.
I published a recipe for vegan cashew frosting in December of 2016 and it has been a big hit! Since then I have re-tested and improved the orginal recipe. I wanted to share some updated photos, a new more accurate name and a better written recipe to reflect the changes. BECAUSE this recipe is way too good not to re-share!
And because you need to frost those cookies!
Sooo, I wish I would have taken a photo of the ingredients so that you can see just how clean and easy this vegan buttercream frosting is to make, but I forgot. Instead i’ll just tell you.
- raw cashews
- melted coconut oil
- full fat coconut milk – and no, it doesn’t taste like coconut at all!
- lots of pure vanilla extract – for that flavor
- Lemon juice – for all that tangy goodness
- Pinch of salt – for balance
- maple syrup, agave nectar, or honey – (all healthier sugars than refined powdered sugar)
That’s it my friends!
Okay, I know what you’re thinking. You’re thinking that there is a lot of fat in this recipe between the raw cashews, the coconut oil, and the full fat coconut milk. Well yes, because frosting isn’t frosting without fat!
BUT the difference is this fat is good for us. I mean I wouldn’t suggest that you go eat an entire batch of vegan buttercream frosting all by yourself. You might not feel good afterwards, but you can feel a little healtheir knowing you are getting those heealthy fats in your system.
The main thing that makes me happy about this vegan buttercream frosting is that it uses healthier, low glycemic sugars such as maple syrup, agave nectar, or honey. Rather than tons of refined powered sugar.
Have you ever had frosting so sweet that it makes your teeth hurt?! Yuck, I can’t even do frosting like that anymore. This healthier vegan buttercream frosting is perfectly sweetened and won’t make your teeth hurt! Yay for happy teeth!
I love this vegan buttercream frosting so much! It’s got this lovely tangy vanilla flavor. It doesn’t taste like cashews or coconut at all! The texture is sort of a melt-in-your mouth, very similar to normal buttercream frosting.
So far I have tried this vegan buttercream frosting on my soft pumpkin cookies, my homemade gluten free oreos, and my soft and chewy gingerbread cookies. You could also spread the vegan buttercream frosting onto cakes, brownies, quick breads, cupcakes, muffins and just about anything your dessert loving heart desires.
You could even use it for a filling to cookie cups or chocolate cups – like a peanut butter cup only with this tasty vanilla frosting! So many possibilities, how will you ever choose?! Don’t, make them all and share your ideas with me! Kthanks!
Get your baked goods ready….
- 1 cup raw cashews, soaked in water for 6 to 8 hours (or in very hot water for at least 1 hour)
- Scant ½ cup coconut oil, melted
- ½ cup full fat coconut milk or coconut cream (melted if solid)
- ¼ cup honey (or sub maple syrup or agave nectar for vegans)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- Drain: drain and rinse the cashews.
- Blend: Add all of the ingredients, including the drained cashews to a blender. Blend on high for about 2 minutes, or until very smooth. Taste and adjust flavors as needed.
- Freeze: Transfer the frosting to a large mixing bowl or if using a stand mixer to the bowl of the your stand mixer. Cover and freeze for 30 to 45 minutes (45 minutes if the frosting is super warm from the coconut oil and coconut milk being melted).
- Whip: Whip the frosting using a hand mixer or your stand mixer on high for 1 to 2 minutes.
- Freeze again: Cover and freeze for andother 10 minutes.
- Whip again: Whip on high for 1 to 2 minutes or until the frosting thickens and stiff peaks form. You may need to freeze another 10 minutes and whip again if it's not thick enough yet (See photos in blog post). This depends on how cold it is.
- Use or refrigerate: At this point you can use immediately to frost cakes, cupcakes, breads, cookies, brownies, etc. OR you can store it in the fridge for up to 1 week. Allow to sit at room temperature for 15 mintues to soften up a bit before using. OR freeze for up to 6 months.
This frosting may work for piping with a larger piping tip. Although, I haven't tried it. Let me know in the comments below if you do.
You can try adding flavors: cinnamon or other spices, peppermint extract or other extracts. Let me know if you try any! 🙂