Paleo Vegan Maple Cream Frosting
Servings 8
This paleo vegan maple cream frosting is cashew-based, maple-sweetened and super creamy!
Ingredients
- 1 1/2 cups (198 grams) raw unsalted cashews
- 1/3 cup + 1 tablespoon Grade B maple syrup
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 3/16 teaspoon salt
- 1 1/2 teaspoons lemon juice
Instructions
- To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours.
- Drain the cashews and place all the ingredients in a high speed blender jar (I don't think this would work in a food processor).
- Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
- Add more lemon juice, vanilla and salt, if desired. Refrigerate for about 2 hours before frosting your cake or cupcakes.
- Refrigerate in an airtight container for up to 3-4 days. I like to use 1 cup (about 2/3 of the batch) on a 1-layer 9" cake.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 2 tablespoons per serving. The recipe yields slightly less than 1 1/2 cups.
Nutrition
Serving: 2 tablespoonsCalories: 168kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 59mgPotassium: 188mgFiber: 1gSugar: 9gVitamin A: 0.1IUVitamin C: 0.5mgCalcium: 22mgIron: 2mgNet Carbs: 14
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