Sugar Free Cashew Cream Frosting
So how exactly do you pull together a sugar free, dairy free frosting, when they make up the main ingredients of frosting? Sugar Free Cashew Cream Frosting is a total paradigm shift, that nets a beautiful, spreadable frosting. Not quite the same texture as regular frosting (like our Creamy White Frosting which is loaded with sugar, dairy, whipping cream and butter) but delicious, in a new way.
Sugar Free Cashew Cream Frosting is perfect to top our Lemon Coconut Flour Cupcakes, for a superb treat that keeps you nourished, without gluten, dairy, grains, sugar or fake sweeteners of any kind! Sugar Free Cashew Cream Frosting is a tasty vegan option.
- 1 cup cashews (soaked for at least for 1/2 an hour)
- juice and zest of 1 large lemon (save the peel)
- 5 dates, pitted
- 7-15 drops stevia
- dash of salt
- optional So Delicious Coconut Milk for thinning, if needed
Sugar Free Cashew Cream Frosting has a few steps, but comes together very fast. In a VitaMix of other powerful blender, soak the cashews in clean, filtered water for at least half an hour. If you are going to soak overnight, use a different container! Drain well.
Zest the lemon completely, putting the zest in a small bowl. Gently roll the lemon back and forth across the counter, to release as much juice as possible. Juice the lemon, putting the juice in a small bowl. SAVE the lemon skin/rind cups that are leftover. Believe it or not, you can toss them into the Vita-Mix to give Sugar Free Cashew Cream Frosting even more lemony flavor, vitamins and substance.
In Vita-Mix container, put cashews, lemon juice, lemon zest, stevia, dash of salt and dates. Blend on low, working up to high. Scrap sides as needed. If frosting is too thick, then add a little Coconut Milk, blend and add more if needed until it hits desired texture and consistency. Sugar Free Cashew Cream Frosting will thicken up some in the fridge.
