A delicious alternative to cream cheese frosting, and fully plantbased. No dairy products at all, so perfect for those who are lactose intolerant. I’m neither a vegan nor lactose intolerant, and I can still eat this by the spoonful, so don’t let the lack of dietary restrictions stop you.
The picture shows vegan carrot cake with cashew cream and walnut praline sprinkled over it.
- 175gr cashews
- 120gr boiling water
- 70gr sunflower oil
- 50gr maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
Makes approx 1 cup
Pour the boiling water on the cashews and leave to soak. Then blend the cashews finely.
Add the oil and blend again. Finally, add the maple syrup, vanilla and salt and blend to smooth.