You can have your raw vegan cake and it too! And with raw vegan frosting, no less! If you have perused our dessert section, you know that we have several raw vegan carrot cake recipes. We have bars, bites, balls, and a full cake in there, and this maple cashew cream frosting would be the perfect complement to any of those recipes. It is similar in flavor to a classic cream cheese frosting, which pairs beautifully with carrot and red velvet cake.
Cashew cream is a versatile item to have in your kitchen because you can make it sweet or savory. Use it in everything from spreads and dips to sauces, frosting, and more. If you need a dairy-free or vegan option, cashew cream is great to have on hand. Honestly, you can slather this spread on anything and everything, depending on how you flavor it. Make it with savory flavors to use as a dip for raw vegetable sticks. Make it sweet, just like this maple-inspired recipe, to put on energy balls, toast, or raw vegan desserts.
Although we have this recipe pretty dialed in, you may want to tinker with it to achieve the flavor you are content with. You can adjust the amount of maple syrup, vanilla extract, and homemade almond milk to your liking. You want it to be thick, but smooth and easily spreadable. Just remember to soak the cashews in water for three to four hours to help soften them. That will make the blending process so much easier. Just don’t forget to discard the soaking liquid!
- Prep Time:10m
- Total Time:10m
- Serves: 10 servings
- Yield: 1.5 cups
- Category: Full Body Cleanse Approved, Dips & Spreads, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 1/2 c raw cashews (soaked in water for 3-4 hours, then drained)
- 1/4 c homemade almond milk
- 1/4 c grade A maple syrup
- 1 tsp. alcohol-free vanilla extract
- pinch of sea salt
Instructions
- After soaking the cashews, make sure to drain and rinse them.
- Add the cashews to the food processor, along with the rest of the ingredients, and blend until smooth. You may have to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients.
- If you want a thinner consistency, add some more homemade almond milk.
- Transfer to a bowl or jar and refrigerate for at least one hour to thicken up. The longer it chills, the thicker it gets. Frosting will keep fresh in an airtight container for up to five days.
