Dairy-Free Cashew Vanilla Icing  

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dairy free cashew vanilla icing on four chocolate cupcakes with a raspberry on top

Dairy-Free desserts can still be delicious! If you are unable to have dairy, cream, or any form of whey or casein protein, soaked cashews make a delightful topping to any carrot cake, loaf or cupcake recipe. For your next creation, be sure to try out this cashew vanilla icing recipe. It is soooooooo yummy, we promise!

 Ingredients

  • 1 ½ cups raw cashews, unsalted and unroasted – soaked at least 4 hours (or overnight), then drain and rinse
  • ¼ cup maple syrup – or honey
  • ½ cup plant-based plain milk
  • 1 tsp vanilla extract – can also use a scraped vanilla bean

  Directions

  1. In a blender, combine the soaked/rinsed cashews, maple syrup, plant milk and vanilla extract. Blend on high for at least a minute, taking a few breaks to scrape the walls as needed. The icing is ready when super smooth, shiny and without any pieces of cashews visible.
  2. Cover and refrigerate for at least 1 hour for a creamy, thick consistency to then spread over your cake or pipe over cupcakes.

Notes:

  • The whole process of blending the cashews will make the glaze warmer and more pourable. It is perfect to pour over baked goods but if you want a thicker frosting, let it completely cool down first in the fridge.
  • Store in the fridge in an air-tight container for up to 5-7 days.
  • Don’t skip on soaking the cashews! This is an essential step to get a texture that’s super smooth.
  • Expect best results with using a high-speed blender – Vitamix blenders works best. These commercial-grade blenders offer finer control for creating a full range of textures, including silky smooth icing. If you don’t have one, then be sure to properly soak your cashews overnight and you might need to blend a little longer.

If you’re looking for the perfect cupcake recipe to go along with your icing, be sure to try our gluten and dairy-free chocolate quinoa cupcakes.

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