Maple Cashew Icing

Maple Cashew Icing

Serves 1 ½ c
Diet VV/ GF/ RSF
Time 7

Cashew icing with a hint of vanilla and maple flavour. Perfectly sweet, creamy and luscious.

Produce

1 ½ cups — Raw cashews, drained and rinsed

¼ cup — Maple syrup

3 tbsp — Unsweetened almond milk

1 tbsp — Coconut sugar

1 tsp — Pure vanilla extract

Salt, to taste

Specifications

Rinse the cashews in a colander. Add them into a bowl and soak in boiling water for an hour. After soaking the cashews, place them in a strainer to remove the water and rinse well. Add the cashews into a high-speed food processor and pulse into small pieces. Scrape the sides of the blender, and add the rest of the ingredients. Pulse until silky and smooth. Scrape the sides as necessary. Spread over any of your favourite baked goods. It can be stored in the fridge for up to 5 — 7 days. Like most frostings, it will firm up in the fridge and soften out of the fridge.