- 1 cup raw, unsalted, pre-soaked cashews*
- 1/4 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
- 1/4 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.
** 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.
- Category: Dessert
- Method: Blender
Keywords: vegan refined sugar-free vanilla frosting