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
- Prep: 15 mins
- Total: 15 mins
- 12 1x
- How-To
- Vegan, American
Servings 12 1x
This delicious vegan cashew frosting is super healthy and so simple and easy to make. You can use it to make cakes, cupcakes or any desserts you want.
Ingredients
- 1 and 1/3 cups unsalted, raw cashews (200 g)
- 1/2 cup almond milk (125 ml)
- 2 tbsp agave syrup
- 1/4 tsp cinnamon powder
- 1/2 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.
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 102
- Sugar: 2.6 g
- Sodium: 9.2 mg
- Fat: 7.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 6.9 g
- Fiber: 0.7 g
- Protein: 3.1 g
Even though the cashews were drained, came out much too runny for a frosting. Would recommend not starting with the full amount of almond milk and rather starting small and adding only as needed.
I’m so sorry about that! Thanks for the recommendation 🙂
Can I pipe with this?
Hi! I think yes 🙂
Hi!
I made this recipe exactly how you described, but it stays really thin… ANy idea how that can happen?
Hi Rolinke! Next time try to add less milk 🙂 Have a nice day!
Is this thick enough for piping?
Hi Marlaina! Yes, it is 🙂 Hope you like it!
do i have to freeze it for 4 days and then use it? or you mean that it lasts 4 days good?
I mean that it lasts 4 days good 🙂 Hope you like it!
Question, can I use cashew milk from the carton to make this frosting.
Hi Monica! No, you need to use cashews, sorry!
Hi I have made this icing two times and it is an excellent recipe. Compliments even from the non vegans
★★★★★
Hi Colleen! I’m so happy to hear that 🙂 So glad you enjoyed it!
This looks great! Can it be used under fondant or marzipan, or is it too moist for that?
Hi Lastalda! I’ve never used fondant or marzipan myself, so I can’t help you, sorry!
Hi,
Big question…I need to make this frosting and get on a plane and fly from SF to LA. So it will be unrefrigerated for about 5 hours till it can see a fridge again. Do you think it will survive? It’s for surprise cupcakes we are bringing with us! thanks!!!
Hi Susan! I’ve never tried it myself, but I think it won’t, sorry!
If I use vanilla extract how much should I use? Thanks ! Karen
Hi Karen! I would add about 1 tsp of vanilla extract 🙂
want to mKe it TONIGHT.. can i use cashew milk…instead of soaked cashews?
Hi Evelyn! No, you need to use cashews 🙂
Can this icing be piped? Also, does is soften quickly?
Hi Candice! I’ve never tried it myself, so I’m not sure, sorry!
Blessed Good Evening
How much cups does this make?
Hi Evadne! About 2 cups 🙂
Does this frosting hold well on a cake or is it better to frost it right before serving?
Hi Katja! It’s like any other frosting. I prefer to add it just before serving, but it’s up to you 🙂
Hi Did you soak the cashews in water or in the almond milk?
Hi Nancy! I soak them in water and then I discard it 🙂
Oh gosh this is so good! Perfect on top of pumpkin cake
Thank you
★★★★★
Hi Diane! You’re so welcome 🙂 So glad you liked it!
Is your nutriotional info accurate and does 1/12 of the cashew icing stand for one 12th for the nutrional info ?
Hi Lauren! I calculate it on this web: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 The nutritional info is for 1/12 of the cashew icing 🙂
Hi Iosune,
Thank you very much for your fantastic blog. I follow you since some time and i’m Amazed for your recipes and so clear and accessible.
Do you think it’d be possible to freeze the extra frosting not use for a cake?
Thank you!
Hi Eloy! You’re so welcome and thanks a lot for your kind words 🙂 I’ve never frozen it myself, so I can’t help you, sorry. Have a nice day!
Is this frosting for one cake? Or can I make just half of it and it will cover me only top of the cake ?
Hi Jesika! It depends on how much frosting you want on your cake, but I usually make 2 cakes with this recipe 🙂
Can you sub maple syrup for agave?
Hi Priscilla! Yes, you can 🙂
This frosting looks yum 🙂 a dash of cinnamon makes every dessert even more delicious, doesn’t it?
I am off to London tomorrow and I am curious if you could share your favourite vegan places there?
Cheers!
Hi Anka! We loved The Mae deli, Whole Foods Market, Tibits, Mildreds and Itadaki Zen 🙂 Hope you like it!
Thanks so much! I looove Itadaki Zen, will have to check out the other places you mentioned 🙂
You’re so welcome!