This recipe requires a bit of prep. Try to prep the day before making. You need to cover the cashews with boiling water, then let sit for at least 4 hours, best overnight. You also need to pop a can of coconut cream in the fridge overnight so it sets! - Despite the extra prep, if you're after a dairy-free or vegan icing, this will definitely hit the spot.
You also need a small food processor or vitamix to achieve a super smooth consistency.
Drain and rinse your cashews that have been soaking.
Add the cashews and the rest of the ingredients food processor.
Blitz until smooth, scraping down sides.
You may find the icing is a little runny. If this is the case, place the mixer bowl with icing in, into the fridge and let your icing firm up for 30 minutes. Then blitz again for a super smooth and creamy, sugar free, dairy free, vegan icing!
Last for 5 days in fridge, we don't recommend freezing!.