Cashew Cream Icing
- 3/4 c raw cashew halves (soak in water overnight in the fridge)
- 1 1/2 tbsp. coconut oil
- 1 tsp. vanilla extract
- 3 tbsp. Waxing Kara Honey
- 1 tsp. cinnamon
- 1 tsp. lemon juice
- 1 dash sea salt
- 2 tbsp. water as needed for mixing
Soak cashews, preferably overnight.
Drain and mix cashews and vanilla in food processor (scrape sides periodically)
Once smooth, remove from processor and fold in remaining ingredients
Stir until thick texture (like frosting) is formed
If too thick, add 1 tbsp. of water until it is the consistency of peanut butter.
Use for frosting baked goods or as a sweet dip for fruit.
Calories: 222kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Sodium: 13mg | Potassium: 159mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 1.8mg