Vegan Cream Cheese Frosting
From jo_jo_ba 13 years ago
- 24 hours to make
- Serves 24
Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.
Ingredients
- 2 1/4 lbs raw cashews shopping list
- water shopping list
- ¾ cup maple sugar or sucanat shopping list
- pinch nutmeg shopping list
- 1 tbsp lemon juice shopping list
- 1/2 tsp pure vanilla extract shopping list
- ¾ cup soft coconut oil shopping list
- 1/4 cup liquid sweetener (honey or brown rice syrup would work) shopping list
- 12 oz low-fat, firm silken tofu shopping list
How to make it
- Soak cashews overnight.
- The next day, drain the nuts and add to a high-power blender with the remaining ingredients.
- Blend all ingredients together until creamy, then chill for 2 hours before using.
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