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.
Love it? Rate it!
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.
Meghann Bernard says
Very, very good! This is my new go-to recipe.
Iosune Robles says
That's amazing Meghann!
Tahira Akhtar says
Can this be frozen if I make in bulk
Iosune Robles says
Hi Tahira! I haven't tried to freeze it, sorry!
Tahira says
Could i boil the cashews first I don't think my blender is that strong
Iosune Robles says
Hi Tahira! It is important to use a strong blender!
J says
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.
Iosune Robles says
I'm so sorry about that! Thanks for the recommendation 🙂
Kim Smith says
Hi! This looks delicious! Can I color this frosting?
Iosune Robles says
Hi Kim! Feel free to color the frosting 🙂
Sash says
Can I pipe with this?
Iosune Robles says
Hi! I think yes 🙂
Rolinke Bremer says
Hi!
I made this recipe exactly how you described, but it stays really thin... ANy idea how that can happen?
Iosune Robles says
Hi Rolinke! Next time try to add less milk 🙂 Have a nice day!
Marlaina Brooks says
Is this thick enough for piping?
Iosune Robles says
Hi Marlaina! Yes, it is 🙂 Hope you like it!
Nancy Coindreau says
do i have to freeze it for 4 days and then use it? or you mean that it lasts 4 days good?
Iosune Robles says
I mean that it lasts 4 days good 🙂 Hope you like it!
Monica Feinman says
Question, can I use cashew milk from the carton to make this frosting.
Iosune says
Hi Monica! No, you need to use cashews, sorry!
Colleen Esteves says
Hi I have made this icing two times and it is an excellent recipe. Compliments even from the non vegans
Iosune says
Hi Colleen! I'm so happy to hear that 🙂 So glad you enjoyed it!
Lastalda says
This looks great! Can it be used under fondant or marzipan, or is it too moist for that?
Iosune says
Hi Lastalda! I've never used fondant or marzipan myself, so I can't help you, sorry!
Susan says
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!!!
Iosune says
Hi Susan! I've never tried it myself, but I think it won't, sorry!