We're back from London with a delicious vegan cashew frosting recipe for you guys. What an amazing city! I think it's the most beautiful place I've ever seen. There are so many vegan places to go, so we're going to publish a post with our favorite ones, just in case you want to travel to London and enjoy delicious and healthy vegan or vegetarian restaurants.
This recipe is adapted from a vegan frosting we've already posted on our Spanish blog, but we haven't shared any vegan frosting recipe with you guys, so we've improved it and now is even more delicious and really easy to make. We used it to make the amazing vegan carrot cake you can see above (recipe coming soon!), but feel free to use it to make any cake or dessert you want.
I don't know if this recipe would work with any other nuts because I've always used raw cashews. It could work with roasted cashews, but I'm not sure, although it's really important to use unsalted cashews because this is a sweet recipe.
Tips:
- Feel free to use any plant milk of your choice or any sweetener you like.
- Use vanilla extract instead of the scraped vanilla bean if you want.
Vegan Cashew Frosting
Ingredients
- 1 and ⅓ cups unsalted raw cashews,
- ½ cup almond milk
- 2 tablespoon agave syrup
- ¼ teaspoon cinnamon powder
- ½ vanilla bean, scraped (optional)
Instructions
- Soak the cashews for at least 4 hours, better overnight.
- Drain and wash the cashews and place them in a blender with the rest of the ingredients.
- Blend until smooth. Add more milk if needed.
- Store it in a sealed container in the fridge for up to 4 days.
Larissa says
This icing was phenomenal. I paired with a gluten free vegan chocolate cake and it complemented it perfectly. Will be making over and over!
Iosune says
Hi Larissa! So glad you liked it 🙂
SHELLEY Elinor says
This was excellent on vegan carrot cake. DON'T use all the almond milk in one go, though! In fact I only used 50ml (it would've been way too runny with the full one-and-a-half cups). Measuring cashews in cup measures is very inexact so add the milk progressively until you get the consistency you want. I also added a little bit of icing sugar to stiffen the mix and a quarter tsp of salt to enhance the flavour.
Iosune says
Hi! Thanks a lot for your comment 🙂
Autumn says
So tasty! Used it on top of carrot cake and it was a huge hit!
Iosune says
Hi Autumn! So glad you liked it 🙂
Claudine says
Thank you for this recipe! It is delicious!!
I find that when I want to prepare cupcakes or cakes and add the frosting in advance, the cake soaks up a bit of the frosting. Any suggestions to help with that? Use less almond milk?
Iosune Robles says
Hi Claudine! It is so important to let the cupcakes or cake cool before putting on the glaze 🙂
Patricia G says
Great recipe. Made more than I can use, can I freeze it?
Iosune Robles says
Hi Patricia! I haven’t tried to freeze it, sorry!