cashew vanilla icing

This cashew vanilla icing is a breakthrough; a revelation, really. We tried this icing as an experiment when making cinnamon rolls, because there just had to be a way to make a delicious icing that wasn't all spun sugar and didn't totally wreck our blood sugar... right? RIGHT! The vanilla flavor comes through, it's soft and spreadable, and the base is cashews - which provides some fiber and protein (actual nutrition) to anchor it. This icing works great for cookies, a pound cake, bars, anywhere you'd like a little extra vanilla-y sweetness!

An added benefit? If you spread this icing on cinnamon rolls, you can reheat them and it won't melt off 🤯

NOTE: The cashews do need soaked for 4+ hours or overnight, so plan ahead for that step!

Cooking Time: 10m
Cooking Method:
Main Ingredients:
Recipe Category:
Suitable for Diet:
cashew vanilla icing

Ingredients

  • 1 c cashews (soaked in 1 c water for 4+ hours or overnight)
  • 1/2 c whole milk (or non-dairy alternative)
  • 1/2 tsp vanilla extract
  • 4+ Tbsp powdered sugar
  • 1/8 tsp salt

Instructions

  1. Soak the cashews in 1 c water for 4+ hours (or overnight), covered in your refrigerator.
  2. Drain cashews. In your blender or immersion blender, combine soaked cashews with 1/2 c whole milk (or alternative). As you start to blend, it will look shardy and weird. Have faith and keep blending, it will get really creamy.
  3. Once you've got a smooth texture, add the vanilla, salt, and powdered sugar. Mix well. Taste and add more powdered sugar, if a sweeter taste is desired or you want a thicker icing. If you prefer a runnier icing, add a touch more milk to thin it out.
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