Simple Vegan Gluten Free Cashew Icing
Ingredients
- 1 cup raw cashews soaked overnight
- 1/4 cup fresh lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons cashew milk
- 1.5 teaspoons vanilla
- Pinch of salt
Preparation
Soak the raw cashews overnight.
Blend all ingredients in a high-speed blender, starting with 1 tablespoon of cashew milk and increasing to 2 or 3 tablespoons if needed for desired consistency.
Store any remaining icing tightly wrapped in the refrigerator for future use.
Tips
Cashews tend to oxidize quickly, so it is recommended to consume the icing in one sitting.
The icing can be used for carrot cookies or other desserts and remains fresh when stored properly.