Creamy Cashew Frosting

Creamy cashew frosting made with just 5 ingredients in just minutes. This vegan vanilla frosting is perfect on top of cakes, cupcakes, cookies, oatmeal bakes or baked apples.

Course Dessert

Cuisine American

Keyword cashew frosting, vegan vanilla frosting

Prep Time 10

Cook Time 1

Total Time 1 11

Servings

Calories 100kcal

Author Samantha Rowland

Cost $3.95 Recipe/$0.33 Serving

Equipment

High speed blender

Ingredients

1 cup raw cashews $1.86
6 medium medjool dates $1.50
3/4 cup dairy free milk $0.43
1/16 tsp sea salt $0.01
1 tsp vanilla extract $0.15

Instructions

Remove the pits from the dates by cutting them in half and removing the pits from the center.
In a large bowl or jar, add the raw cashews and pitted dates. Top the bowl/jar with boiling hot water. Let soak 10 minutes.
Carefully drain the hot water from the cashews/dates.
Put cashews, dates, dairy free milk, salt and vanilla extract in a high speed blender. Blend on high at least 1 minute.
After blending, store in the fridge 1 hour (optional).

Notes

Other flavor ideas

Cinnamon – add 1 teaspoon cinnamon
Chocolate – add 1 tablespoon cacao powder and increase the dairy free milk 1-2 teaspoons.
Strawberry – add 3 tablespoons crushed freeze dried strawberries to the blender.

Can you freeze cashew frosting?

Yes! Freeze the frosting in freezer safe bags (you can freeze them in ½ or 1 cup portions using Soupercubes and transfer them to a freezer safe bag after frozen solid for easy storage). Allow the frosting to defrost in the fridge. Before using, it is best to blend the frosting again in a high speed blender, food processor or with a hand wisk to ensure it’s fluffy and has the right texture.

How long can you store vegan cashew frosting in the fridge?

Store leftovers in the fridge up to 5 days (be sure they are in an airtight container). This frosting is actually better the next day so if you have an event and want to make this the day before, simply store it in an airtight container overnight.

Nutrition