This 6 ingredient icing is a great vegan and dairy free alternative to traditional cream cheese icing thank to the tangy lemon juice. It can be frozen for up to 4 months or stored in the fridge for 4 days.
Course: Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Author: Every Last Bite
1 cupcashews soaked in hot water for 30 minutes
2tbsphoney (or maple syrup)
1 tbsplemon juice
2tbsp coconut oil
Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth.
Add in the coconut oil and coconut cream and blend until smooth. If the icing is too liquid, store it in the fridge for a few minutes to firm up. This icing will last for up to 4 days in the fridge.