Description
This Cashew Buttercream Frosting offers two delicious vegan, dairy-free versions made from soaked raw cashews blended smoothly with rich coconut milk or yogurt, sweetened with maple syrup, and enhanced with citrus and vanilla flavors. Perfectly creamy and silky, this versatile frosting can be used on a variety of cakes and desserts, providing a luscious, plant-based alternative to traditional buttercream.
Ingredients
For Coconut Milk Version
- 1 1/2 cups raw cashews (soaked in hot water for 1 hour or cool water for 6-8 hours)
- 1/2 cup full-fat coconut milk or cream
- 3-4 Tbsp maple syrup
- 1/4 cup melted coconut oil (adds richness and helps firm up)
- 1/4 tsp lemon zest
- 1-2 Tbsp lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
For Coconut Yogurt Version
- 1 1/2 cups raw cashews (soaked in hot water for 1 hour or cool water for 6-8 hours)
- 2/3 cup coconut yogurt or Coyo coconut yogurt
- 3-4 Tbsp maple syrup
- 1/4 cup melted coconut oil (adds richness and helps firm up)
- 1 1/2 – 2 tsp apple cider vinegar (more for tangier frosting)
- 1/4 tsp lemon zest
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
- Soak Cashews: Soak 1 1/2 cups of raw cashews in very hot water for 1 hour or in cool water for 6-8 hours to soften them thoroughly. Drain the cashews completely before using.
- Blend Ingredients: Add the soaked cashews to a high-speed blender along with the remaining ingredients depending on your choice of frosting style—either the coconut milk or coconut yogurt version. Blend on high until the mixture is creamy and smooth, scraping down the sides as needed to achieve a silky texture.
- Adjust Flavor: Taste the frosting and customize the flavor by adding more maple syrup for sweetness, more vanilla extract for enhanced vanilla notes, or additional apple cider vinegar or lemon zest if you prefer a tangier frosting.
- Chill and Whisk: Transfer the blended frosting into a medium mixing bowl. Cover and place it into the freezer for 45 minutes. Remove and whisk it to incorporate air and improve texture. Repeat freezing for another 45 minutes to 1 hour, whisking again afterward. Then freeze until the frosting feels semi-firm, like a cheesecake texture (about 2-4 hours).
- Blend to Finish: Use a hand mixer or whisk to beat the semi-firm frosting until creamy and smooth. If the frosting is too thick to blend easily, soften it either by microwaving in 15-second increments or letting it sit at room temperature before mixing.
- Store and Serve: Use the frosting immediately or store it in the refrigerator for 5-7 days or freeze it for up to 1 month. Keep frosted cakes refrigerated to maintain texture, but the frosting can sit out for several hours at room temperature when serving.
- Serving Suggestions: This versatile frosting pairs beautifully with cakes such as Vegan Apple Gingerbread Cake, Vegan Birthday Cake, Gluten-Free Zucchini Cake, Pumpkin Cake, Pumpkin Roll, or Vegan Whoopie Pies.
Notes
- Soaking cashews is crucial to achieve a creamy frosting texture.
- The frosting firms up best when chilled in the freezer and whisked between chilling periods.
- If frosting becomes too firm, soften gently to make it blendable again.
- Use high-speed blender for best smoothness.
- Store in airtight container; refrigeration is recommended for frosted cakes.
- This frosting is vegan and gluten-free.
- Adjust maple syrup, lemon, and vinegar amounts to customize sweetness and tang.
- Prep Time: 10 mins (plus soaking time 1-8 hours)
- Cook Time: 0 mins
- Category: Frosting
- Method: Blending
- Cuisine: Vegan
