I’ve had problems with vegan frosting being too thin or just kind of gross tasting, which is a huge disappointment when you dip your finger into what you are envisioning to be sweet frosting and you come out with some kind of gross cashew juice thing. Noooo thank you. So, I set out to make sure this vegan frosting was going to be my end game. No more trail and errors, no more wasting a ton of cashews and no more trying to figure out the right cashew/sweetener ratio. This frosting is the ticket to the perfect vegan cashew cream frosting!
Cashew Cream Frosting [Vegan]
- 1½ cups cashews, soaked for at least 4 hours and drained
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼-1/3 cup non-dairy milk
- In the bowl of a food processor or high powdered blender, combine all the ingredients and blend on high until smooth. You may need to stop to scrape down the sides of the bowl to blend evenly. Refrigerate and use on cookies, cakes, and more!
You can also add a tablespoon or two of melted coconut oil to make sure the frosting thickens up in the fridge, but will spread at room temperature too.