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.
pinch of saltoptional
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.