Maple Cream Frosting {dairy free}

Here's a dairy-free frosting can be used on just about any muffin, cake, or cupcake. It does require a bit of planning—you’ll need about 3 hours to soak the cashews until they are soft enough to yield a creamy frosting. If you don’t have dates, you can use 1 to 2 tablespoons of maple syrup, honey, or other sweetener.

For SCD use honey.

This recipe makes about 1 cup, frosts 8 cupcakes or muffins, or double recipe for two-layer cake.

Servings: servings

Calories: 34kcal

Ingredients

¼ cup raw cashews soaked
2 tablespoons apple juice
1 teaspoon lemon juice
1 Medjool date pitted
1 teaspoon vanilla extract
pinch of salt optional

Instructions

Place all the ingredients in a high speed blender or food processor and blend until creamy. Store in the refrigerator for a week or so.

Nutrition