Vanilla Cashew Fudge Frosting
I’ve dubbed this stuff ‘vegan heaven’ and ‘too dangerous to keep in my house’. It is just that good.
For those who saw my Rainbow Magic Cupcakes, this was the cute creamy swirl on top and the frosting recipe that I said I’d post in due time. To be honest, I seriously considered keeping this recipe to myself – but where’s the fun in that? Sharing is caring
I was so lucky with that this recipe (initially an experiment) turned out much better than well. If I’d known that I’d end up with something so delicious I would’ve
tripled the batch halved the recipe – my self control needs some work.
Only four ingredients come together here to make a thick, creamy and indulgently fudgy vegan frosting that’s downright addictive. The good news is that it’s relatively healthy, too – the cashews give it some serious nutritious kick and it’s sweetened with agave as opposed to confectioner’s sugar, unlike typical cupcake frostings.
The bad news is that doesn’t mean you’re allowed to single-handedly finish the whole batch within 24 hours. What can I say? I’m a rule breaker.
- 1 cup raw cashews (no need to soak!)
- 1/4 to 1/2 cup nondairy milk (depends on how thick you’d like it, I used 1/4 cup)
- 1/2 tbsp agave nectar (more if you have a big sweet tooth)
- 1/4 to 1/2 t vanilla (depends on how strong you’d like the vanilla flavor, feel free to sub in other extracts like caramel or even chocolate!)
- Blend all ingredients together until creamy and fudge-like. I’d recommend starting with minimal amounts of milk, vanilla and agave, then increasing to taste if required. Makes about 3/4 cup of frosting.
One of the best parts of the frosting is that it doesn’t rely on vegan butter or margarine as a base, quite like this lime buttercream made with avocado (that stuff is phenomenal, too).
I’m in love!