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    Easy Vanilla Blender Cashew Icing (vegan + paleo)

    By Elaine Gordon · Published: Dec 10, 2020 · Modified: Feb 15, 2022

    Jump to Recipe
    VGGFPSFEKF

    This is a simple, creamy Vanilla Blender Icing that you can make in a few minutes! It's totally vegan with a cashew base and perfectly sweetened with maple syrup. Spread it over your favorite cookies and cakes for a decadent sweet treat!

    Cashew Icing

    I originally made this Vanilla Blender Icing to go on my Cinnamon Roll Cookies, but my head immediately started spinning with all the other recipes it would work on! This is a simple, creamy icing recipe that you can make in just a few minutes using a blender. It has a thinner, spreadable texture that I love for drizzling on cakes, cookies, and donuts. Just make sure you call dibs on licking the spoon after you're done baking!

    Vegan Paleo Icing

    The Best Blender for Cashews

    I rely on my high-speed blender daily for different cooking projects! From my smoothie addiction to baked goods to soups, it's a permanent fixture on my kitchen counter. Any blender that has different speed settings should work fine for this icing. You'll start it at the lowest speed for a few seconds to get things going, then gradually increase the speed until you've achieved the perfect, creamy, smooth, fluffy icing! Since this is made with cashews you'll want to make sure it's blended really well. If your blender is having trouble getting everything perfectly smooth you can add one tablespoon of water at a time until it blends well. Just add water slowly so your icing doesn't get too thinned out!

    Cashew Icing Ingredients

    Do I Need to Soak Cashews Overnight?

    I use cashews as a base in almost every sauce and cream I make! When they're soaked overnight they absorb the water, swell and become really soft. They blend into a perfect creamy texture! Not gritty at all! Soak cashews overnight in a covered container stored in your refrigerator.  Or you can use my quick soak method which uses boiling water! This method takes about an hour (although the longer you soak the better).

    Read the Post: How (and Why!) to Soak Cashews
    Cashew Icing in Blender

    Icing Sweetened with Maple

    I sweeten almost exclusively with pure maple syrup. It is both paleo and vegan friendly. Maple syrup has an awesome natural sweetness and I love that it is refined sugar-free! I use it so often that I buy it in bulk via subscribe and save on Amazon. This maple syrup is made with just one ingredient: the boiled down sap from maple trees. It keeps my recipes free from refined sugar (which trigger my migraines!) but still adds delicious sweetness to all my baked goods and desserts.

    Cashew Icing in Blender

    Vegan Vanilla Icing

    My favorite vegan, soy-free butter is the Earth Balance brand, which is sold at most grocery stores. You could also use coconut oil in this vanilla icing recipe. Make sure that your butter or coconut oil is totally melted before incorporating it into your icing. And it is best to have the other ingredients at room temperature to keep it melted as you blend.

    Vegan Cashew Vanilla Icing

    Storing Vanilla Icing

    Once your icing is perfectly smooth, drizzle it over your favorite baked goods! This recipe isn't thick enough to pipe onto cakes or cupcakes--it's better for spreading on cookies. This icing will change from white to brownish-white if it sits at room temperature for a long time.  It will also start to thin out a bit at room temperature.  Use once your baked goods have fully cooled to room temperature or colder. Keep them stored in the refrigerator after icing.

    Treats for Icing (all vegan, gluten-free and refined sugar-free)

    Cinnamon Roll Cookies (Paleo)

    Sugar Cut Out Cookies

    Carrot Cake Cupcakes

    Baked Chocolate Chia Seed Donuts

    Fudgy Vegan, Gluten-Free Brownies

    Chocolate Sweet Potato Cupcakes

    Skillet Vanilla Cake

    Grain-Free Chocolate Chip Cookie Cake

    Apple Cake

    Blender Apple Muffins with Cinnamon Streusel Topping

    Vanilla Sheet Cake

    Baked Chocolate Donuts

    Print
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    Cashew Icing

    Easy Vanilla Blender Icing (vegan + refined sugar-free + paleo)


    5 from 2 reviews

    • Author: Elaine Gordon
    • Total Time: 10 minutes
    • Yield: 1.5 cups 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This is a simple, creamy Vanilla Blender Icing that you can make in a few minutes! It's totally vegan with a cashew base and perfectly sweetened with maple syrup. Spread it over your favorite cookies and cakes for a decadent sweet treat!


    Ingredients

    Scale
    • 1 cup raw, unsalted, pre-soaked cashews* 
    • ¼ cup filtered water (room temperature is best here)**
    • 3 tablespoons pure maple syrup (room temperature is best here)
    • 2 tablespoons melted vegan butter (or melted coconut oil)
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon fine salt

    Instructions

    1. Add all ingredients to a high speed blender and blend on low speed for a couple seconds.  Then, gradually increase the speed to the highest setting for about thirty seconds until the icing is perfectly smooth and creamy.  You may need to stop and scrap down the sides of the blender with a mini spatula to make sure all the cashews get blended into the icing.
    2. If you are having trouble getting the icing perfectly smooth you can add one tablespoon of water at a time until it blends easily.  Just keep in mind that the more water you add the thinner the icing will be.
    3. Use the icing immediately or for best results store in an airtight container in your refrigerator overnight (or at least eight hours) to allow the icing to thicken up a bit more. 
    4. The final result will not be thick enough to pipe or use as a frosting on cupcakes.  This icing is more for a spreadable consistency.  It works well drizzled on baked goods, spread on cookies or even used as a thick glaze on donuts.  If you want a thicker frosting try using less water and more vegan butter or coconut oil and allow it time to thicken up overnight. 
    5. This icing will change from white to brownish-white if it sits at room temperature for a long time.  It will also start to thin out a bit at room temperature.  Use on baked items that have fully cooled to room temperature or colder.  For best results, store any iced baked goods in the refrigerator.

    Equipment

    Stainless Steel Strainers

    fine mesh strainer

    Buy Now →
    Bamboo and Silicone Mini Tool Set

    mini spatula

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    Airtight Container

    airtight container

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    Vitamix High-Speed Blender

    high-speed blender

    Buy Now →

    Notes

    * Soak your cashews in at least one cup of water in an airtight container overnight in your refrigerator (at least 8 hours).  Then, drain and rinse well before adding the soaked cashews to your blender.  If you do not have time to soak the cashews overnight you can soak them in boiling water at room temperature for one hour (longer is better).  The longer you soak them the softer the cashews will be. A long soak allows them time to absorb more water making them easier to blend into a smooth and creamy frosting consistency.  Learn more about How (and Why!) to Soak Cashews in this post.

    ** I tested this recipe using a high speed blender.  If your cashews are not blending well and the icing is gritty you can add more water one tablespoon at a time.  Just keep in mind that the more you add to the icing the more liquid the final result will be.  So if you are looking for a thick icing try not to add too much water.  

    • Prep Time: 10
    • Category: Dessert
    • Method: Blender

    Keywords: vegan refined sugar-free vanilla frosting

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Recipe adapted from the Detoxinista.

    Reader Interactions

    Comments

    1. Natalia says

      June 11, 2022 at 6:50 pm

      I never review recipes but this was so much better than expected! I used it on cinnamon rolls and it was amazing! Thank you!






      Reply
      • Elaine Gordon says

        June 11, 2022 at 6:58 pm

        Well thank you so much for taking the time to review this one - it means so much to me and I appreciate your feedback. I'm so happy to hear you enjoyed it. I bet it was amazing on those cinnamon rolls.... yum!

        Reply
    2. Alex says

      January 31, 2023 at 7:03 pm

      Was very tasty for some muffins I made and put the rest on my oatmeal for a few days. Delicious and easy!






      Reply
      • Elaine Gordon says

        February 08, 2023 at 3:55 pm

        Sounds fabulous! Thank you so much for the five-star review and the feedback on how you used it! Glad it was easy for you too :). Best, Elaine

        Reply
    3. Bridget says

      March 13, 2023 at 8:23 pm

      Hello!

      Do you have any tips on how to make this icing more solid like royal icing? I'm hoping to use it to coat some truffles.

      Reply
      • Elaine Gordon says

        March 18, 2023 at 10:18 pm

        Hi Bridget, The longer it refrigerates the more solid it gets. Try chilling for 24 hours and then it should be totally solid. You may need to then leave it out at room temperature to soften a bit so you can work with it. Please LMK how that goes for you. I hope you enjoy. Best, Elaine

        Reply

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