Vegan 'cream Cheese' Frosting |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes. Ingredients:
2 1/4 lbs raw cashews |
water |
3/4 cup maple sugar or 3/4 cup raw sugar |
1 pinch nutmeg |
1 tablespoon lemon juice |
1/2 teaspoon pure vanilla extract |
3/4 cup coconut oil, softened |
1/4 cup brown rice syrup |
12 ounces low-fat firm silken tofu |
Directions:
1. Soak cashews overnight.
2. The next day, drain the nuts and add to a high-power blender with the remaining ingredients.
3. Blend all ingredients together until creamy, then chill for 2 hours before using.
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