Ingredients
- 1 1/2 cups raw cashews soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
- 2/3 cup coconut cream chilled*
- 2.5 tbsp fresh lemon juice
- 2 tbsp coconut oil solid
- 2 tsp pure vanilla extract
- 4-6 tbsp raw honey or pure maple syrup for the vegan option (adjust sweetness to preference)
- Large pinch fine grain sea salt
Instructions
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In a food processor or high speed blender, blend cashews on high until a paste forms, then scrape the sides.
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Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
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Makes enough frosting for one dozen cupcakes or a 9" double layer cake. Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!
Recipe Notes
*You can use a 5.4 oz can, refrigerated - any water in the can discarded, or the thick part of a can of full fat coconut milk.
**Prep time does not include the time needed to soak cashews.
Nutrition
Calories: 151kcal
Carbohydrates: 10g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 134mg
Fiber: 0g
Sugar: 5g
Vitamin C: 1.4mg
Calcium: 6mg
Iron: 1.2mg