Vegan 'cream Cheese' Frosting
"Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes."
- Ready In:
- 24hrs
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 2 1⁄4 lbs raw cashews
- water
- 3⁄4 cup maple sugar or 3/4 cup raw sugar
- 1 pinch nutmeg
- 1 tablespoon lemon juice
- 1⁄2 teaspoon pure vanilla extract
- 3⁄4 cup coconut oil, softened
- 1⁄4 cup brown rice syrup
- 12 ounces low-fat firm silken tofu
directions
- Soak cashews overnight.
- The next day, drain the nuts and add to a high-power blender with the remaining ingredients.
- Blend all ingredients together until creamy, then chill for 2 hours before using.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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