Feel free to substitute the cashew cream with dripped yogurt or another creamy cheese.You can also sub the maple syrup with honey, maple sugar, or other granulated sugar.If you find it's too thin, you can thicken it be heating it in a saucepan on a low heat for 5 to 10 minutes, stirring often. Refrigerating it also thickens it a bit.
Servings: 25servings
Calories: 23kcal
Equipment
High speed blender
Ingredients
Cashew cream
1/2cupraw cashews soaked in hot water for at least 10 minutes
1tablespoonlemon juiceoptional for a tangy frosting or swap in vanilla extract
Add the cashews, lemon juice, water, and salt to a high speed blender blend until smooth. Add just enough water to get a smooth, thick, creamy consistency.
Add 1/4 cup of maple syrup to a 1/2 cup of cashew cream you made in step 1, and blend the syrup into the cream with a spoon.
Frost at room temperature or chill it in the refrigerator for a few hours.