Last month I made the World’s Easiest Cinnamon Rolls and topped them with dairy-free cream cheese frosting. It was perfection. Then, a reader asked if I’d ever considered trying cashew frosting on top. “No,” I thought. I hadn’t. Until now.
I’d seen the wonders of cashew sauces all over the interweb, from mac and cheese to raw ice cream to wildly-flavored frostings. But, I’d never given it a go. Maybe it was my crush on almonds, my hesitation to splurge on raw cashews and maple syrup, or my obsession with all things buttercream.
In any case, that’s all history now. I soaked those cashews like it was my job, and then, I combined them with the best ingredients I could get my hands on: maple syrup, vanilla bean and pumpkin pie spice.
Blendy McBlendy and I had a gorgeous cashew frosting on my hands, infused with maple flavor and lots of pumpkin spice.
I know what you’re probably thinking. “What can you put that on?”
Anything, I reply. Anything.
Anything you can imagine frosting being good on, really.
I love that this recipe is refined sugar- and butter-free, and truly does the body good. I could get used to that (although let’s be honest: There will always, always be a place in my heart for buttercream that no cashew will ever fill. #realtalk). Stick around this weekend to see what I pour this all over! I’ll give you a hint: It rhymes with shumpkin mread. Muahahaha.
- 2 cups raw cashews, soaked in water for a few hours
- 1/2 vanilla bean pod, scraped (or sub 1/2 tsp vanilla extract)
- 1/2 tsp pumpkin pie spice
- 2-3 Tbsp real maple syrup
- pinch sea salt
- 1/2-1 cup non-dairy milk (I used almond)
- 1 Tbsp melted coconut oil
- Drain your cashews and rinse them with cold water, then place them in a high powered blender (a food processor will work in a pinch but won't get it as creamy).
- Add vanilla bean, pumpkin pie spice, salt, maple syrup and 1/2 cup of almond milk to start.
- Blend to puree, pouring in coconut oil while blending to help thicken.
- Continue blending until creamy, adding only as almond milk as need until you reach your desired consistency, remembering that it will thicken when chilled. Taste and adjust seasonings as needed, adding more pumpkin spice for more pumpkin flavor and more maple syrup to sweeten.
- Serve over quick breads, cakes, pastries and more. Leftovers will keep covered in the fridge for up to a few days.
*It also does not sit on breads/cakes well, so only apply it just before serving. Otherwise it will likely become runny and make whatever's underneath a bit soggy.
*Inspired by kokonut kitch