Date Sweetened Cashew Frosting
This date sweetened cashew frosting can be thick enough for frosting a cake or a thin coffeecake glaze. Since it’s sugar-free, it’s also a healthy afterschool snack. Serve it as a dip for apples or spread on bagels.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Dessert
- Method: Fermented
- Cuisine: Sugar-free
- Diet: Vegan
Ingredients
Units
Scale
- 1 cup of raw cashew
- 2 cups water for soaking the cashews
- 10 large Medjool dates, pits removed
- 1 tsp vanilla extract
- 1/2 cup of water for frosting, more as needed.
Instructions
- Cover the cashews in water and soak for 2 hours.
- Grind the cashews in a blender using as little water as possible so that you have a thick cashew cream.
- If you want to culture the cashews at this point, for a cream cheese-like flavour follow my recipe for making cultured cashew yogurt. Otherwise, continue with the rest of the frosting recipe.
- Add the dates and vanilla extract to the blender and continue to grind. Add as much water as needed to ensure that you end up with a smooth consistency. Keep it thick for frosting, or add a bit more water to make a glaze.
- Store in the refrigerator and use within a week.
Notes
- I only have an ordinary blender
so my cashews aren’t super smooth. I secretly covet a Blendtec or a Vitamix (affiliate links), which would make a super smooth cashew frosting.
- This frosting really isn’t very sweet. Feel free to sweeten it with 1/4 cup to 1/2 cup of vegan icing sugar
(affiliate link).
so my cashews aren’t super smooth. I secretly covet a 
(affiliate link).Find it online: https://www.fermentingforfoodies.com/cultured-cashew-frosting/