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!
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- Cook 5 MINS
- Yields 12
1 cup raw cashews – soaked in water for at least 4 hours, drained and rinsed. (125g)
2 heaped tablespoons (120g) coconut cream (must have been in fridge overnight)
1/4 cup (40g) Sugar-free Icing Mix
1 tablespoon lemon juice (20ml)
1 tablespoon coconut oil (20ml)
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.
98% Sugar Free Icing MixAUD$ 9.95
1Drain and rinse your cashews that have been soaking.
2Add the cashews and the rest of the ingredients food processor.
3Blitz until smooth, scraping down sides.
4You 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!
1Last for 5 days in fridge, we don't recommend freezing!.
Looking for some other dairy free or vegan icing options?