Strawberry Vegan Cashew Frosting
Natural strawberry cashew frosting made with freeze-dried strawberries. Vegan, dairy and refined sugar free, beautifully pink, and stable for piping on all your favorite desserts.
Equipment
- 1 High-Speed Blender or Food Processor
- 1 Stand or Hand Mixer
Ingredients
- 2 cups raw cashews soaked 4–6 hours, drained & rinsed
- 1 cup full-fat coconut cream chilled
- ¼ cup maple syrup or date paste
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 2 teaspoons arrowroot or tapioca starch optional
- 40 grams freeze-dried strawberries
Instructions
- Soak cashews in water overnight or for a minimum of 4–6 hrs. Drain soaked cashews and rinse well.
- Blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt, and arrowroot until completely smooth.
- Cover the frosting and freeze for 30 minutes, or chill 1-2 hours in the fridge.
- While frosting chills, grind freeze-dried strawberries in a spice grinder or food processor until they form a fine powder.
- Add powdered strawberries and whip frosting mixture with a hand or stand mixer for 2–3 minutes until light and airy.
- Repeat the process of freezing and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use. Use immediately or store in the fridge until ready to use.
Notes
Powder the freeze-dried strawberries first for even color distribution
Don't skip the chilling step - it's essential for proper whipping
Make sure desserts are completely cool before frosting
Re-whip if the frosting softens too much after chilling