A cream and smooth paleo cream cheese frosting made using cashews. This healthy dairy free cream cheese frosting recipe is an excellent substitute for those on a paleo or low carb diet or those wishing to avoid dairy.
2cupsraw cashews soaked in water for minimum 3 hours
4tablespoonpure maple syrup
60millilitreslemon juicefrom approximately 1 lemon
1tablespoonlemon zestfrom approximately 1 lemon
140mLcoconut milktinned
Instructions
Strain and rinse the soaked cashews and place into high powered blender or food processor.
Add the pure maple syrup, lemon juice, lemon zest and coconut milk.
Blend on high until smooth and creamy, stopping to scrape down the sides occasionally.
Store in an airtight container for up to 3 days or use straight away to frost your favourite cake, loaf or muffins.
Video
Notes
Storage
Once frosting has been used on a cake, loaf or muffins, the baked goods must be stored in the fridge and consumed within 3 days. Alternatively, you can store the frosted baked goods in the freezer and defrost as desired.