I am home, welcoming dreary November in with jet lag from my trip in Southeast Asia. Vacation is always too short, right? I feel like I have been propelled from a humid tropical climate drinking sugarcane juice, to down jackets and pumpkin pies in the grocery store. While I loved the hot weather, I am happy to be back in cozy clothes and healthy wintertime treats. With that said: I have a frosting recipe for you. It’s healthy enough to eat by the spoonful while reminiscing the vacation days when you slept until the sun woke you and then you walked around market stalls drinking fresh juice and snacks. As you can tell, this frosting needed to be healthy- blended cashews with my favorite flavors of lemon and vanilla- as it was quickly consumed.
Cashew cream has been making its way in as an alternative for cream in soups to help thicken them, and I took this recipe one step further by making it a dessert substitute for powdered sugar and milk. While you will definitely not find the texture to be identical, the lemon flavor will surprise you with the subtle maple and vanilla flavors, and you may just have a new favorite friend for your breakfast muffins or toast.
Lemon Cashew Cream Frosting (makes 1/2 c frosting)
- 1 cup cashews
- 1/2 lemon (for 1 tbsp juice and zest)
- 1 tbsp maple syrup
- 2 tbsp any type of milk (soy, almond, or cow)
- 1/4 tsp vanilla extract
To prepare to make your frosting, soak your cashews in water for 4 hours or more and drain them before using.
In a food processor, add all of the ingredients (including 1 tbsp lemon juice and the zest from half the lemon). Blend until you reach a soft creamy consistency. Chill before using.
Spread on graham crackers, cupcakes, muffins, and more. Add additional milk if you want it to be more spreadable.
Marisa
[…] meal and shared their idea with me. I had made cashew desserts before (see my raw cheesecakes and cashew lemon frosting), but hadn’t considered them as a great option for savory […]