Print Recipe

Cashew Buttercream

A vegan cream cheese-style frosting made in your blender. 
Prep Time5 mins
Freezing time1 hr
Course: Dessert
Cuisine: Vegan
Keyword: Cashew Buttercream, Vegan Frosting
Servings: 1 1/2 cups, enough for one 8x8-inch cake

Ingredients

  • 1 cup cashews, soaked in cool water for 8 hours or hot water for 1 hour, drained and rinsed
  • 2 tbsp virgin coconut oil
  • 1/4 cup maple syrup
  • 118 mL coconut cream (1 small can)
  • 1 tsp pure vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • Pinch sea salt

Instructions

  • Place all ingredients into a high-speed blender, such as a Vitamix or Blendtec, scraping down sides as needed, and blend until very smooth and creamy. This may take a few minutes. 
  • Place icing in a glass container, cover, and place in the freezer for at least 1 hour, until beginning to firm up. 
  • Empty the icing into a mixing bowl. Beat until smooth. Refrigerate until ready to use. This icing does not remain firm at room temperature, so it's best to frost cake right before serving.