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Vanilla Cashew Fudge Frosting

April 21, 2011

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Yeah, baby.

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 Open-mouthed smile

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.

Ingredients:

  • 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!)
  1. 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).

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I’m in love!

Pearl xo

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16 Comments leave one →
  1. April 21, 2011 6:19 pm

    Oh my gosh, this frosting sounds like heaven! I’m totally bookmarking it. I can’t stand vegan frosting that uses powdered sugar as the base. A little vegan butter is okay every now and then, but I just can’t do the powdered sugar. :/

  2. April 21, 2011 6:38 pm

    Btw, how did you get your buttons on the right like that? Did you make them? I didn’t realize there was a way to change them with WordPress.com

    • April 22, 2011 1:11 am

      Yes, I made each button an individual picture and made each picture a widget with a click-through link. Hope this helps :)

  3. April 21, 2011 8:19 pm

    Oh my gosh I can’t believe this is a frosting! Its so much healthier and it looks so good. I am definately going to use this recipe

  4. April 22, 2011 2:48 pm

    First time I see a cashew frosting! Mmm I would not be able to contain myself :D

  5. April 23, 2011 3:21 pm

    Oooh, this frosting looks amazing!! I love that it’s basically pure cashew love, not tons of butter and sugar. I’ll take cashews over that anyday ;)

  6. April 23, 2011 5:41 pm

    That frosting looks so creamy. It is the perfect touch to your pretty little cupcakes. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your frosting up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html

  7. Allison permalink
    April 29, 2011 12:41 pm

    What if I don’t have agave, is there something I can substitute it for ?

Trackbacks

  1. Rainbow Magic Cupcakes « Crunch and Chew
  2. Hazelnut Cappuccino Rice Pudding « Crunch and Chew

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