Cashew "Cream Cheese" Frosting
Recipe by Megan Horsley
Ingredients
8
Creamy and totally satisfying, this cashew cream cheese frosting is a fantastic vegan alternative to the usual dairy version and is perfect for your favourite cakes and cupcakes. Try it on some red velvet cupcakes or your favourite carrot cake recipe. Packed with all the goodness of cashews and agar-agar, a derivative of red seaweed, this recipe is good for cardiovascular health, hormonal balance, pregnancy due to its high-fibre, magnesium, calcium, folate and iron content.
Dessert
Vegan
Ingredients
1 1/2 cups
Cashews
1 Tbsp
Lemon Juice
4 Tbsp
Full Fat Coconut Milk
2 tsp
Vanilla Extract
3 Tbsp
Maple Syrup
1/8 tsp
Himalayan Salt
1/4 cup
Agar-Agar Flakes
200 mL
Water
Instructions
1
PROCESS: the soaked and drained cashews, lemon juice, coconut milk, vanilla extract, maple syrup and salt in the food processor until smooth.
2
HEAT: the water and agar-agar over medium heat until the flakes dissolve and create a thick, gelatinous mixture. Whisk well to incorporate.
3
ADD: the agar-agar mixture to the food processor and process until well combined.
4
CHILL: the mixture in the fridge for 30 minutes. Process again before using to make the mixture smooth. Use a piping bag or small spatula to frost your chosen dessert.
5
Substitutions: No agar-agar? You can try using gelatin powder which will make this recipe non-vegan. Results may vary.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
