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!
I originally made this Vanilla Blender Icing to go on my Cinnamon Roll Cookies, but my head immediately started spinning with all the other recipes it would work on!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!
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!
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).
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.
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.
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)Print
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
* 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