Cashew "Cream Cheese" Frosting

Name: Cashew "Cream Cheese" Frosting
Prep time: 65 min
Ingredients: Cashews; Lemon Juice; Full Fat Coconut Milk; Vanilla Extract; Maple Syrup; Himalayan Salt; Agar-Agar Flakes; Water

Recipe by Megan Horsley

Ingredients

Creamy and totally satisfying, this cashew cream cheese frosting is a fantastic vegan alternative to the usual dairy version and is perfect for your favourite cakes and cupcakes. Try it on some red velvet cupcakes or your favourite carrot cake recipe. Packed with all the goodness of cashews and agar-agar, a derivative of red seaweed, this recipe is good for cardiovascular health, hormonal balance, pregnancy due to its high-fibre, magnesium, calcium, folate and iron content.

Dessert

Vegan

Ingredients

1 1/2 cups

Cashews

soaked in hot water for 30 min

1 Tbsp

Lemon Juice

4 Tbsp

Full Fat Coconut Milk

2 tsp

Vanilla Extract

3 Tbsp

Maple Syrup

1/8 tsp

Himalayan Salt

1/4 cup

Agar-Agar Flakes

200 mL

Water

Instructions

PROCESS: the soaked and drained cashews, lemon juice, coconut milk, vanilla extract, maple syrup and salt in the food processor until smooth.

HEAT: the water and agar-agar over medium heat until the flakes dissolve and create a thick, gelatinous mixture. Whisk well to incorporate.

ADD: the agar-agar mixture to the food processor and process until well combined.

CHILL: the mixture in the fridge for 30 minutes. Process again before using to make the mixture smooth. Use a piping bag or small spatula to frost your chosen dessert.

Substitutions: No agar-agar? You can try using gelatin powder which will make this recipe non-vegan. Results may vary.

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Cashew "Cream Cheese" Frosting

Recipe by Megan Horsley

Ingredients

Creamy and totally satisfying, this cashew cream cheese frosting is a fantastic vegan alternative to the usual dairy version and is perfect for your favourite cakes and cupcakes. Try it on some red velvet cupcakes or your favourite carrot cake recipe. Packed with all the goodness of cashews and agar-agar, a derivative of red seaweed, this recipe is good for cardiovascular health, hormonal balance, pregnancy due to its high-fibre, magnesium, calcium, folate and iron content.

Dessert

Vegan

Ingredients

1 1/2 cups

Cashews

soaked in hot water for 30 min

1 Tbsp

Lemon Juice

4 Tbsp

Full Fat Coconut Milk

2 tsp

Vanilla Extract

3 Tbsp

Maple Syrup

1/8 tsp

Himalayan Salt

1/4 cup

Agar-Agar Flakes

200 mL

Water

Instructions

PROCESS: the soaked and drained cashews, lemon juice, coconut milk, vanilla extract, maple syrup and salt in the food processor until smooth.

HEAT: the water and agar-agar over medium heat until the flakes dissolve and create a thick, gelatinous mixture. Whisk well to incorporate.

ADD: the agar-agar mixture to the food processor and process until well combined.

CHILL: the mixture in the fridge for 30 minutes. Process again before using to make the mixture smooth. Use a piping bag or small spatula to frost your chosen dessert.

Substitutions: No agar-agar? You can try using gelatin powder which will make this recipe non-vegan. Results may vary.