Wednesday, January 4, 2012

Cashew Cream Frosting

This is a slight variation on a great frosting recipe that I found on Steph Davis' blog.  She's an amazing climber, and also quite the vegan cook.  This frosting is rich and sweet while not relying on processed sugars or a whole bunch of fat.  I love it.  It's easy to make and can be altered to suit your tastes.   Next time I make it I think I'll add a bit of beet puree to color it.


1-2 cups raw cashews
1/2-1 cup pitted dates, chopped
2/3 cup coconut milk, or more
1-2 teaspoon vanilla
1-2 Tablespoons maple syrup or agave (optional)

  • First, thoroughly process the dates and cashews together
  • Add the additional ingredients and keep processing 
  • Taste and adjust as needed to decide what to add and how much to make to suite your tastes and needs
  • Chill in the fridge to thicken up and serve on your favorite cake, or between two Carrot Cake Cookies.

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