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| Romain Grondin

Coconut Cashew Icing | Dairy Free

A delicious and easy dairy free alternative to cream cheese icing. Super easy to whip up in your blender, you can enjoy a thick and creamy icing for your plant based baking – without the sugar! Great if you're vegan or following a plant based diet, or if you have a dairy intolerance. Pair this icing with our new Plant Based Protein Carrot Cake Mix for the perfect sweet treat. This recipe uses our partnership brand Anna's Low Carb Kitchen Low Carb Icing Mix. This mixture is a great sugar alternative, using a special blend of stevia, vanilla bean, erythritol & xylitol. It's designed to make the smoothest and perfectly sweet low carb icing (without the sugar). Don't forget to add a packet of the Low Carb Icing Mix to your next order!

10 serves (1 loaf or 10 muffin)

1 cup (125g) raw cashews – soaked in water for at least 4 hours, drained and rinsed. 1 cup (125mL) coconut cream – chilled in the refrigerator 1 tbsp lemon juice 1 tbsp coconut oil – solid 1/3 cup (75g) Anna's Low Carb Kitchen Icing Mix (click here to order) – alternatively you can 2 tbsp of sugar free maple & 1 tsp of vanilla extract or another sweetener of your choice Large pinch salt (optional)

Using a food processor or high powered blender, blend the softened cashews on high speed to form a paste. Regularly scrape down sides if needed. The finer the paste the smoother your icing will be. Pour in the coconut cream and add the lemon juice, coconut oil and icing mix. Blend for 3-5 minutes on high until mixture becomes smooth and creamy. Add your icing to your cooled cake or muffins and enjoy.

Store frosting covered for up to one week in the refrigerator. Frosting will thicken when chilled. Time poor? You can soak cashews in hot water for 1 hour instead, but it won't be as effective as soaking for hours may not result in the smoothest icing.