By the Gracious Vegan
I don’t like frosting with a lot of vegan butter and shortening in them. I kept experimenting with combining a smaller portion of vegan butter than usual with some whipped cashew cream. The problem was that the water used in the whipped cashew cream made the frosting watery. So I approached it another way: I melted the vegan butter and had it serve as a liquid for whipping up the cashew cream. After you blend them together (with a few other ingredients) until the cashews dissolve, you refrigerate or freeze the mixture, then use a mixer to make it fluffy. I wish it could eliminate the chilling step, but I haven’t found a way to do so.
IMakes about 1.75 cups
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes (even if you have a high-speed blender).
1 cup raw cashew pieces
Melt butter in a small container in the microwave (or on the stove).
1/2 cup (1 stick) vegan butter
Put the melted butter and soaked (and well-drained) cashews in the blender. Add the following ingredients. Blend on high under you have very smooth cream.
2 Tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon lemon juice
A pinch of salt
Add powdered sugar and blend again until smooth.
1.5 cups powdered sugar
Transfer to a container or the bowl you use with your mixer. Refrigerate the frosting for at least 4 hours (or freeze for 2 hours). Then whip it with a mixer on high for about 2 to 3 minutes until the frosting is smooth and as fluffy as you can get it.
Timing: Over 2 hours because of the needed chilling
Nutrition: Not healthy, but better for you than frosting made with butter and shortening