Cashew Buttercream Frosting (2 Ways!)

Ingredients

• 1.5 cup raw cashews (Soaked in very hot water for 1 hour or cool water for 6–8 hours; for coconut milk frosting)
• 0.5 cup full-fat coconut milk or cream (For coconut milk frosting)
• 3.5 tbsp maple syrup (Source gives 3–4 Tbsp; for coconut milk frosting)
• 0.25 cup coconut oil (Melted; adds richness and helps firm up; for coconut milk frosting)
• 0.25 tsp lemon zest (For coconut milk frosting)
• 1.5 tbsp lemon juice (Source gives 1–2 Tbsp; for coconut milk frosting)
• 1 tsp pure vanilla extract (For coconut milk frosting)
• 0.25 tsp sea salt (For coconut milk frosting)
• 1.5 cup raw cashews (Soaked in very hot water for 1 hour or cool water for 6–8 hours; for tangy coconut yogurt frosting)
• 0.667 cup coconut yogurt or Coyo coconut yogurt (For tangy coconut yogurt frosting)
• 3.5 tbsp maple syrup (Source gives 3–4 Tbsp; for tangy coconut yogurt frosting)
• 0.25 cup coconut oil (Melted; adds richness and helps firm up; for tangy coconut yogurt frosting)
• 1.75 tsp apple cider vinegar (Source gives 1½–2 tsp; use more for tangier frosting)
• 0.25 tsp lemon zest (For tangy coconut yogurt frosting)
• 1 tsp pure vanilla extract (For tangy coconut yogurt frosting)
• 0.25 tsp sea salt (For tangy coconut yogurt frosting)

Steps

1. 1

   Soak the cashews in very hot water for 1 hour or in cool water for 6–8 hours. Drain them thoroughly.

2. 2

   Add the drained cashews to a blender. Add the remaining ingredients for either the coconut milk frosting or the tangy coconut yogurt frosting, depending on the style you are making.

3. 3

   Blend on high in a high-speed blender until the frosting is as creamy, silky, and smooth as possible, scraping down the sides as needed.

4. 4

   Taste the frosting and adjust the flavor as needed. Add more maple syrup for sweetness, more vanilla for vanilla flavor, or, for the tangy version, more apple cider vinegar or lemon zest for additional tang.

5. 5

   Transfer the frosting to a medium mixing bowl with enough room to blend or whisk, and cover the bowl.

6. 6

   Place the covered frosting in the freezer and chill for 45 minutes.

7. 7

   Remove the frosting from the freezer and whisk it.

8. 8

   Return the frosting to the freezer for another 45 minutes to 1 hour, then whisk it again.

9. 9

   Leave the frosting in the freezer until it is semi-firm to the touch, with a cheesecake-like texture, about 2–4 hours.

10. 10

    Use a hand mixer or whisk to blend the chilled frosting until creamy and smooth. It may require some effort at first as it softens.

11. 11

    If the frosting is too thick to blend, microwave it in 15-second increments until blendable, or leave it at room temperature to soften.

12. 12

    Use the frosting on cakes, cookies, or other desserts. Store it in the refrigerator for up to 5–7 days or in the freezer for up to 1 month.

Notes

The frosting softens when left out of the refrigerator. If using it on a cake, keep the cake refrigerated; it may remain out for several hours once ready to serve. The structured recipe gives a yield of 8 quarter-cup servings and lists approximately 243 kcal per serving.

Nutrition per serving

• dessert
• vegan
• dairy-free
• gluten-free
• no-bake
• frosting
• cashew
• naturally sweetened