Let's fast forward ahead to Spring. Who's ready?
With any luck it looks like there might be an end in sight after all. The temperatures actually might break 0˚C in the next few weeks. Woohoo! I've had it with this freezing cold winter weather. I want spring flower, warm breezes, and longer days.
So today I give you a recipe inspired by Spring.
This also may have something to do with maple syrup season being right around the corner. Fingers crossed.
I'm also working on a healthy gluten-free carrot cake recipe, totally inspired by Spring and this maple cashew cream frosting. I'm hoping that one turns out!
On that note, let's get back to this frosting. It's a little reminiscent of traditional cream cheese frosting, but without the cream cheese. Instead it's made with vitamin rich cashews. I wouldn't go expecting the taste of butter cream. But this is a super creamy, rich, maple sweetened frosting.
Cashew cream is one of the most versatile things you can have in your kitchen. You can make it sweet or savory and use it in everything from spreads, dips, sauces, to frosting and more. It's a great option when you need to make a recipe dairy-free or vegan.
I would advise you to slather this on anything and everything!
I would strongly suggest:
- quick breads
Anthing baked and that you can put frosting on, really. Or even better, you could stuff in into muffins!
Maple Cashew Cream Frosting
Keywords: blender food processor how-to frosting/ icing dessert snack gluten-free low-carb vegan vegetarian Cashews maple syrup Icing/ Frosting
Ingredients (about 1 1/2 cups)
- 1 1/2 cups raw cashews, soaked in water for 3-4 hours (or overnight)
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of sea salt
First, drain and rinse your cashews. Place all ingredients in a high speed blender. Blend on high until smooth, creamy and thoroughly combined. For a thinner consistency add more milk. Scrape the sides of the blender as needed.
Transfer to a bowl and place in the fridge for at least 1 hour to thicken and firm up. The longer it chills, the thicker it will get.
Keep the frosting refrigerated in a sealed container.
Cow's milk may be substituted for almond milk if you prefer.
If you are using this to frost cakes or treats that will not be served immediatley, keep the frosted treats chilled until ready to serve.
The frosting will keep fresh for about 1 week stored in the fridge and longer in the freezer. Store in a tightly sealed container.