Cashew Cream (Frosting)

I never knew just how much lactose intolerance really was a big issue. For all I knew, it was similar to the common cold and can cured with any old medicine! But I soon realized that this really wasn’t the case. As a baker, I love using different buttercreams and sugars to create something wonderfully tastey! But sometimes, you do need to draw a thin line and take care of your body’s health!

I became interested if I really could make buttercream dairy free as well as sugar free, and guess what? There really is such a thing! This cashew cream is so nutty and full of delicious sweetness that you are more than welcome to eat it by the mouth fulls! The creaminess is so overwhelming that you can use it in so many wonderful desserts! Its not just vegan, but sugar-free too. The only sweetness you’ll be adding will come from natural and pure ingredients!

This goes so well in cheesecakes, fillings, cupcakes and even tarts if you’re that crazy!:) Great alternative to regular buttercreams! And works almost similarly!


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Prep time:
8 hours
Cook time:
45 minutes
Chill time:
Total time:
8 hours 45 minutes
Yield:
Cuisine:
Category:

Ingredients

Directions

1. Gather all of your ingredients.

2. Soak cashew in water for at least 6 to 8 hours, preferably overnight. Drain and add to a blender or food processor.

3. Add in remaining ingredients.

4. Blend until creamy and smooth, scraping down sides as needed. It’s important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender or keep blending with a food-processor until the texture is silky and smooth.

5. Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or if you’re trying a different flavor, adjusting the flavors and tastes accordingly.

6.Transfer frosting to a medium mixing bowl (with room to blend and whisk) and cover. Place in the fridge for about 45 minutes. Then remove and whisk. Chill for another 45 minutes up to an hour and whisk again.

7. You can use this cream on top of cupcakes, filling for cakes, cheesecakes and so much more! Just make sure you refrigerate for a few minutes and serve immediately. Because it made with coconut oil and coconut cream, it will start melting once its room temperature. But overall, its an excellent alternative for buttercream!

Recipe notes

*** In this recipe, I used maple syrup as a sweetener. It will add a strong maple syrup taste to your cream. If you don’t like maple syrup, you can use other sweeteners like honey, monk fruit, stevia, or coconut sugar! Check out my sugar blog post for more info.

*** I tried to find coconut milk and coconut cream at walmart. But the only ones I found were artificially flavored or had added sugars. I’d recommend going to Publix, Richards or even your local Asian Market. Or you can order them off of Amazon, I’ve listed affiliate links above.

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