We’ve just returned from London and are excited to share a simple, delicious vegan cashew frosting recipe. London was incredible — a beautiful city with plenty of vegan and vegetarian options. We’ll publish a guide to our favorite vegan spots there soon for anyone planning a trip.
This version is adapted from a vegan frosting we published on our Spanish blog and has been refined to be even creamier and easier to make. It pairs beautifully with the carrot cake shown above (recipe coming soon), but it works equally well on cupcakes, layered cakes or any sweet treat that needs a silky, mild frosting.
We always use raw unsalted cashews for this recipe. Roasted cashews might work but can change the flavor and texture, and salted nuts will make the frosting noticeably less sweet. So for best results, stick with unsalted raw cashews.
Tips:
- Use any plant milk you prefer and substitute your favorite liquid sweetener if you like.
- If you don’t have or don’t want to use a vanilla bean, replace it with vanilla extract.
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Vegan Cashew Frosting
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Ingredients
- 1 and ⅓ cups unsalted raw cashews
- ½ cup almond milk
- 2 tablespoon agave syrup
- ¼ teaspoon cinnamon powder
- ½ vanilla bean, scraped (optional)
Instructions
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Soak the cashews for at least 4 hours, or preferably overnight for a creamier texture.
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Drain and rinse the cashews, then add them to a blender with the almond milk, agave, cinnamon and vanilla.
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Blend until completely smooth, stopping to scrape down the sides if necessary. Add a little more plant milk if needed to reach a spreadable consistency.
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Transfer the frosting to a sealed container and refrigerate. It will keep for up to 4 days; stir before using.
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